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Portuguese christmas cake (Bolo Rei or The King's Cake)


A cinnamon-roll like cake inside with sugary icing with traditional Mardi Gras colored sprinkles on the outside. The plastic baby usually inside the cake has been removed for clarity.

Admixture:

500 g flour
30 g yeast
100 ml water
1 pinch of salt
zest of a lemon
3 egg yolks
150 ml sparkling wine
100 g melted margarine
1 dried bean
150 g glace fruit
1 beaten egg


For Embellishment:

200 g glace fruit for decoration
icing sugar jelly to taste

Arrangement

Pour 330 g flour into a large bowl and make a mould in the centre. Blend the yeast with the remaining flour and add to the lukewarm water. Add the mixture to the bowl containing the flour, combine well and shape the dough into a ball. Add the salt, lemon zest, egg yolk, sparkling wine and the melted margarine. Knead the dough well(should be the consistency of dough)


Then add the diced glace fruit to the dough and knead again. Cover the dough and leave to rest in a warm spot until double in size. Knead the dough once again and shape into a ring. Place the ring of dough onto a baking sheet dusted with flour. Now insert a small coin wrapped into tissue paper and the dried bean into the dough. Cover the holes. Allow the cake to rise once again.


Brush the cake with beaten egg and decorate with glace fruit. Bake in an oven at
160 °C for approx. 1 hour until golden brown. Once the cake has cooled, brush the candied fruit with jelly and dust with icing sugar.


Meanwhile, prepare the filling: In a food processor fitted with the metal chopping blade (or in a blender or electric mixer set at highest speed), buzz the mozzarella, butter, sugar, and cinnamon about 60 seconds non-stop until smooth and creamy; scrape down the work bowl sides with a rubber spatula and beat 60 seconds longer. Note: It will take longer for the electric mixer to reduce the mixture to creaminess - perhaps 3 to 4 minutes of steady beating.

Add the egg yolks, one at a time, beating well after each addition; add the flour and snap the motor on once or twice to blend inches Transfer the mixture to a small bowl, cover and chill several hours.



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