Cooking Time
45 mins
Total Time
60 mins
To
4

Preparation

  1. Chop the candied fruits, being careful to leave some aside to decorate the king cake.

  2. Mix the candied fruits and leave to macerate with the Port wine.

  3. Dissolve the baker's yeast in 1 dl of warm water and add a cup of flour. Mix well, cover with cling film and leave to rise in a warm place for 15 minutes.

  4. Beat the margarine with the sugar and add the four eggs one by one.

  5. Add the lemon and orange zest. Add the yeast mixture (already already yeasted).

  6. Add the remaining flour and salt. Mix the dough well until the mixture is elastic and soft. If you prefer, you can knead it with a spoon.

  7. Place a piece of dough on a square tray greased with butter and spread it out. Drizzle first with the egg cream and then with the fruit candied in port wine. Repeat the operations and finish with a layer of dough.

  8. Preheat the oven to 180º C. Brush the cake with beaten egg yolk and decorate the entire surface with the remaining candied fruits, dried fruits and sliced almonds.

  9. Bake for 35 to 45 minutes.