Prep Time: 30 Mins
Cook Time: 1 Hr 5 Mins
2 whole eggs
1 egg yolk (save egg white for decorating)
2 cups almond flower
3/4 cups granulated sugar
4 Tbsp butter, softened
1/2 tsp vanilla extract
1/8 tsp ground nutmeg
1/8 tsp ground cinammon
2 8oz. packages croissant rolls, left whole
1 egg white
1 1/2 cups powdered sugar
1/4 tsp vanilla extract
Green, yellow and purple sanding sugar
1 small plastic baby
Preheat oven to 375°F.
In a food processor, combine almond flour, butter, sugar, vanilla, nutmeg, and cinnamon. Blend until a crumbly paste forms, about 1-2 minutes.
Add two eggs and one additional yolk to food processor. Mix until fully combined into a thick, smooth paste, scraping sides and bottom of container as needed. Set filling aside.
On a piece of parchment paper, layer both packages of croissant dough, one on top of the other. Cover with a second piece of parchment and roll out to an 11 x 18 inch
rectangle. If dough begins to stick to the parchment, gently peel the top layer off, lay it back down, flip the dough over and repeat releasing the parchment on the other side. Continue rolling out.
Remove top layer of parchment and spread filling evenly across dough, leaving roughly an inch border.
Starting from a long side, roll the dough into a tight cylinder, leaving the seam on bottom.
Bring edges together to form a ring on the center of the parchment, keeping the seam on bottom and lightly press the edges to seal together.
Transfer to a sheet tray and bake for 35 minutes, turning halfway through.
Allow to cool fully.
In a stand mixer fitted with whisk attachment, combine egg white and vanilla, whisk on medium-high speed until soft peaks form.
Stop mixer, add sugar and mix on low just until combined, increase speed to high until thick ribbons form, about 3-5 minutes.
Before icing cake, if desired, turn cooled king cake over, cut a small slit and add plastic baby.
Turn cake back over, spread icing over top and decorate with colored sanding sugar in alternating sections.