King Cake is one of those buttery, sweet treats that you make and eat before Mardi Gras ends on Ash Wednesday, ushering in a month or more of self-inflicted deprivation.
Our friend Emmy, who used to live in New Orleans, made this and brought it over to the Rootsliving kitchen last night. She said it’s so easy to make, using packaged crescent rolls, that she made three of them.
The cake has a velvety texture, smoother than a papery French puff pastry, that is heightened by a cream cheese, brown sugar, and pecan filling.
Eating this is a memory to savor while you count down the days and hours to Easter Sunday.
Mardi Gras King Cake
- For the cake:
- 2 packages of crescent rolls
- 8oz of cream cheese
- 1 cup of brown sugar
- 1/2 cup of pecans
- Dash of cinnamon
- 1 egg
- For the Icing:
- 1 package confectionary sugar
- 1/2 cup egg whites
- Teaspoon of lemon juice
- Food coloring, green, yellow, and purple
- Step 1 To make the cake:
- Step 2 Lay crescent rolls in circle formation, overlapping a little.
- Step 3 Blend together cream cheese, brown sugar and pecans to make filling.
- Step 4 Spread filling and add king cake baby.
- Step 5 Fold over wide end of the crescent rolls toward the middle covering the filling.
- Step 6 Lift pointy end of the triangles up and over the back toward the outer edge of the pan.
- Step 7 Spread egg wash all over the top of the cake.
- Step 8 Put in the oven for 20 mins at 350.
- Step 9 To make the icing:
- Step 10 Mix together the confectionary sugar, egg whites and lemon juice in a bowl.
- Step 11 Separate icing into 3 bowls and add food coloring to make yellow, purple and green icing.
- Step 12 Once cake is cooled drizzle icing over the top.