Catalan Kitchen LogoThe Catalan Table
Forki King's Cake
The Forki Epiphany Cake, with a soft and slightly sweet dough thanks to its pre-ferment of strong flour and whole milk, is perfectly fluffy and aromatic to celebrate Epiphany Day.
flour
oven
bread
dessert
traditional
Ingredients
Servings:
4

Ingredients

  • 130 gstrong flour
  • 70 mlwhole milk
  • sugar
  • 10 gfresh yeast from Paris
  • Main dough ingredients
  • 2 medium eggs
  • 450 gstrong flour
  • 60 mlwhole milk
  • 70 gbutter (or lard) at room temperature
  • 20 gfresh yeast from Paris
  • 20 mlorange blossom water, or anise or Muscatel
  • 120 gsugar flavored with grated lemon or orange peel
  • 1 lemon or orange (to flavor the sugar
  • 5 gsalt
  • Optional: Marzipan filling
  • 75 galmond powder
  • 75 gsugar
  • 50 gegg white
  • vanilla powder
  • 1 lemon (zest of the peel)
  • Decoration coating
  • 1 egg
  • sugar
  • candied fruit
Nutritional Information

Per Serving (Approx.)

Calories
1036 kcal
Protein
32 g
Fat
35 g
Carbohydrates
145 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Begin by preheating the oven to 180 °C to ensure it is at the right temperature when you place the food inside.
  • Finely chop the onion and garlic, and sauté them in a pan over medium heat with a tablespoon of olive oil for 5 minutes or until they are soft and golden.
  • Add the tomatoes to the pan and simmer for 10 minutes, stirring occasionally, until they have broken down and the mixture has a sauce-like consistency.
  • Mix the flour, baking powder, and a pinch of salt in a large bowl. Slowly add the milk, beating until you achieve a smooth batter.
  • Carefully incorporate the tomato and onion mixture into the batter to combine all the ingredients evenly.
  • Pour the batter into a previously greased mold and bake for 25-30 minutes, or until the surface is golden and a toothpick comes out clean when inserted into the center.
  • Let the dish rest outside of the oven for 10 minutes before serving, allowing the flavors to concentrate and the texture to set.

Prepare the Preferment

  • In a bowl, mix all the pre-ferment ingredients well until you obtain a homogeneous mixture. Cover the bowl with a clean cloth and let it rest in a temperate place, around 22-24°C, for about 4 to 6 hours, or until it doubles in volume or visible bubbles form. It is recommended to prepare it in the morning to have it ready in the afternoon.

Next Day: Prepare the Dough and Bake

  • Dissolve the yeast in the warm milk, ensuring it is well dissolved.
  • Add the sifted flour, whole eggs, salt, sugar, orange blossom water or anise, the yeast dissolved in warm milk, and lemon zest. Knead the entire mixture until it becomes a homogeneous dough.
  • Once all the ingredients are well integrated, add the butter at room temperature, which should be in a pomade-like texture, and continue kneading until the butter is completely incorporated.
  • Next, add the preferment, mixing it well and kneading the dough for about 8 minutes until you achieve an elastic texture.
  • When the dough starts to gain consistency, turn it out onto the countertop and begin stretching and folding it using the Bertinet method for about 10 minutes. The dough should be smooth and manageable, tacky but not sticky, and should pass the windowpane test (when it can form a thin film without breaking).
  • If necessary, let it rest for about 5 minutes, then stretch and fold it again. Repeat the cycle of kneading and resting until the dough is well developed.
  • Form the dough into a ball and let it rest in a lightly oiled and covered bowl for one hour at room temperature. Then, place it in the refrigerator until the next day.
  • The next day, turn the dough onto a lightly floured countertop. Gently stretch it and fold it. Note: if you want to make two cakes, divide the dough into two equal portions.
  • Let the dough rest for 5 minutes. Optional: prepare the marzipan for the filling, remembering that it should be prepared beforehand.
  • Mix the almond flour, sugar, lemon zest, and a little powdered vanilla until a homogeneous mixture is achieved.
  • Add 50 grams of unbeaten egg white and knead the mixture until you obtain a thick puree.
  • Let the marzipan rest for a while to gain consistency.
  • Roll it on the floured countertop and shape it into a loaf.
  • Roll out the tortell dough using the rolling pin. If you wish to fill it with marzipan, place the marzipan roll along one of the long sides of the dough and roll it up.
  • Roll the tortell dough over itself until it forms a uniform loaf.
  • Line the baking tray with parchment paper and grease it with butter to prevent sticking.
  • Transfer the dough loaf to the tray and form a ring, tucking one end into a hole made with your finger in the other end, without forcing the dough.
  • Let the ring rest for a few minutes, and gradually expand it from the inside out to increase its diameter. If necessary, let it rest for a few more minutes before continuing.
  • Optional: bury the ceramic figures at any point in the base of the ring and finish adjusting it to the desired diameter.
  • Let the dough rest for 2 hours or until it has doubled in its initial volume.
  • About 30 minutes before baking, preheat the oven to 200ºC.
  • Brush the surface of the ring with beaten egg yolk mixed with a few drops of water to give it color and shine.
  • Arrange the candied fruits to decorate the ring cake and press them gently to adhere.
  • Moisten sugar with a few drops of water and sprinkle it over the cake to give it a sweet and decorative touch.
  • Bake the cake at 200ºC for about 15-18 minutes, then lower the temperature to 180ºC and continue baking for an additional 10 minutes. Note: if it browns too much on top, cover it with aluminum foil to prevent burning.
Recommendations & Tricks
  • This is a light and fluffy brioche dough perfect for Roscón de Reyes. Remember to work it well so it becomes nicely aerated.
  • Prepare the dough the day before so it can rest and gain flavor and texture. Make sure to store it in a cool place, like the refrigerator, covered with plastic wrap.
  • For the preferment, mix 130 g of strong flour with 70 ml of warm whole milk, a teaspoon of sugar, and 10 g of fresh Paris yeast. Stir until you have a homogeneous paste and let it rest at room temperature until it doubles in volume.
  • When making the main dough, use 2 medium eggs and 450 g of strong flour. It is important that all the ingredients are at room temperature to ensure the dough develops correctly.
  • After forming the main dough, knead for at least 10-15 minutes until you obtain a smooth and elastic dough. This will help develop the gluten and provide structure to the brioche.