Rosca de Reyes (Mexican King’s Cake)

Name: Rosca de Reyes (Mexican King’s Cake)
Total time: 3000 s
Yield: Serves 10 servings
Ingredients: 8 cups all-purpose flour (about 1 kg); 1/2 cup baking powder (about 80 g); 3 1/2 cups sugar (about 700 g); 3 1/2 cups margarine (about 700 g); 14 eggs; 1/2 cup vanilla extract; 4 1/4 cups milk (1 liter); For decorating:; Red and yellow quince paste (ate); Cherries; Canned peaches; Jam, any flavor; Small figurines (for baking)

Winnyver @cook_1090677

Acapulco, Mèxico.

Rosca de Reyes Brill is an excellent recipe for the traditional Mexican King’s Cake, featuring red quince paste and canned peaches.

This Mexican Rosca de Reyes also includes small figurines hidden inside to be found on Three Kings’ Day.

Rosca de Reyes Brill is an excellent recipe for the traditional Mexican King’s Cake, featuring red quince paste and canned peaches.

This Mexican Rosca de Reyes also includes small figurines hidden inside to be found on Three Kings’ Day.

Winnyver @cook_1090677

Acapulco, Mèxico.

Rosca de Reyes Brill is an excellent recipe for the traditional Mexican King’s Cake, featuring red quince paste and canned peaches.

This Mexican Rosca de Reyes also includes small figurines hidden inside to be found on Three Kings’ Day.

Rosca de Reyes Brill is an excellent recipe for the traditional Mexican King’s Cake, featuring red quince paste and canned peaches.

This Mexican Rosca de Reyes also includes small figurines hidden inside to be found on Three Kings’ Day.

Saved

Ingredients

50 minutes

Serves 10 servings

8 cupsall-purpose flour (about 1 kg)
1/2 cupbaking powder (about 80 g)
3 1/2 cupssugar (about 700 g)
3 1/2 cupsmargarine (about 700 g)
14eggs
1/2 cupvanilla extract
4 1/4 cupsmilk (1 liter)
For decorating:
Red and yellow quince paste (ate)
Cherries
Canned peaches
Jam, any flavor
Small figurines (for baking)

Saved

Steps

50 minutes

1

In a stand mixer, cream the margarine with the sugar. Add the eggs, flour, vanilla, and baking powder.
2

Mix thoroughly and gradually add the milk until the batter is thick but not creamy.
3

Separately, grease and flour a ring-shaped cake pan. Pour the batter into the pan. Bake at 350°F (180°C) for 30 minutes or until the cake is cooked through. Insert the figurines, remove from the pan, and let cool.
4

To decorate the Rosca de Reyes:
In a bowl, mix the jam with the syrup from the canned peaches, making sure it’s not too runny. Set aside.
5

Slice the peaches into pieces about 1/8 inch (3 mm) thick, cut the cherries in half, and slice the quince paste into strips about 1/4 inch (7 mm) thick and 2 inches (5 cm) long.
6

Brush the cake with the jam mixture using a pastry brush. Decorate by alternating strips of quince paste and peach slices, and place half a cherry on each peach slice.