Tuesday, February 17, 2015

King Cake (With Cream Cheese Filling) Fake Out

It's Fat Tuesday and a Southern tradition that we carried north is the King Cake. You can read more about the history of the King Cake HERE.

A King Cake is basically a cinnamon coffee cake.  Some cakes (the good ones) are filled with a cream cheese filling. The others, in my humble opinion, tend to run a little boring and dry. As my time this weekend was pressed, and the bakery selection of King Cakes around these parts is limited, I decided to take a few shortcuts and make my own. Here's my Fake Out!

Start the King Cake with some pre-packaged Cinnabon rolls. Carefully unfold two packages onto a parchment lined baking sheet.  It might seem a little messy, but just go with it.  Frosting covers a multitude of sins.

Next, spread a delicious cream cheese filling onto the dough. (See recipe below.) The cream cheese filling is what makes the cake worth eating. Trust me on this one.

Starting from the long ends, roll up the dough into a long tube and bend it around to form a circle, sealing the edges.

Bake at 350 degrees for 25 minutes.

Drizzle with the glaze that comes right in the package and sprinkle with Green, Yellow and Purple sanding sugar or nonpareils.  If you don't use these colors, it's not a King Cake. In case you didn't know. I'm just saying.

Pastry Cream Cheese Filling

2 8-ounce packages Cream Cheese, room temperature
3/4 cup white sugar
1 egg

Mix ingredients together until well blended.  Use as a filling.  Bake as pastry is directed.

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