King Cake is the quintessential Mardi Gras dessert. So, when I wanted to make one a few years ago I asked my brother, the former New Orleans chef, for a recipe. His response was “Go to Antoine’s“.
Well, as good as their cakes look, I didn’t want to spend $30 plus shipping. So, I kept searching for a recipe and found this Cream Cheese Filled King Cake on Southern Living.
If you’ve never had a King Cake it is basically a cinnamon roll ring, but in this case we are filling it with sweetened cream cheese instead of brown sugar and cinnamon.
The original recipe made two cakes, which is way too much unless you are having a big Mardi Gras party. I used reduced fat cream cheese and non fat Greek yoghurt instead of sour cream to lighten it up. Okay, that’s what was in my fridge. This isn’t a “healthy” recipe, it is a celebration cake before Lent begins.
The ingredient list and number of steps may look long at first glance, but don’t be intimidated. It is really simple and the bulk of the time is the two rising periods.
I found the bag of babies when I was looking for the supplies to make the Valentine’s Day wreath over on Munofore. You don’t have to go out and buy them, just use an uncooked bean. But, be sure to warn everyone to eat carefully as it is a choking hazard.
You’ll never guess who found the baby this year.
His uncle doesn’t call him King Rex for nothing. Okay, I admit it, the fix was in. He liked the cake so much that I got yelled at as I was taking the pictures “Can’t I just eat now?!”
Check out our Pinterest Board if you want more recipes for Mardi Gras, Fastnacht and Shrove Tuesday.
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Until next time, happy eating!