Roscón de Reyes
I am on the email list for Despaña Princeton, so when I got an email from them in early December about ordering Roscón de reyes – King Cake – for Epiphany (which is today), I couldn’t resist – I’d always wanted to try one of these! They are also popular for pre-Lenten celebrating during Mardi Gras in New Orleans. King Cake traditionally has a little statue of baby Jesus secreted in it, or, in old times, a fava bean, or some other porcelain trinket – search Etsy for “féves” and you’ll be entranced by the variety, especially of French figurines, of people, of animals, or, oddly household items.
Roscon de Reyes
Today, most bakeries are loathe to risk lawsuits, so they leave them out, or maybe provide a tiny plastic Jesus separately so the purchaser can insert it him/her self at home. Some king cakes are made with puff pastry, or a yeasted pastry, and filled with almond cream, which sounds delicious. The ones for Mardi Gras are topped with garish dyed sugar in purple, green, and gold, the traditional Mardi Gras colors.
But the one I picked up from Despaña the other day (made by a New York bakery to their specifications) was somewhat more “grown-up,” made of barely sweet yeasted dough studded with chopped candied fruits and walnuts, and exuberantly decorated on top with large slices of, according to manager Michael Dokovna, “figs, orange slices, apple slices, cherries, and quinces. Normally,” he continued, “the cake in Spain contains a miniature baby Jesus, toy or more traditionally a Fava bean. The person who finds the toy, Jesus or Fava, is responsible for purchasing the following year’s Roscon.” I’ve also read that the person who wins is supposed to have good luck during the coming year.
This cake did not come with any figurine, but it did have those excellent candied fruits plus confectioners’ sugar tossed on top. It was just delicious, and I – along with the friends I shared with – am already looking forward to next year’s. Much like a coffee cake, I found myself enjoying the cake with morning coffee and afternoon tea. And, who knows, maybe when Mardi Gras rolls around, someone in our area will offer a version with puff pastry and almond cream!
Piece of cake
NJ SPICE 
Well done. I like the historical back story, especially when food has a cultural connection.to beliefs. Joan
Faith, charming ‘piece of cake’!
The Tarte des Rois of the Provencals is only available around Epiphany. Having been in Provence three times for that feast, eating des tartes is a favorite memory.
Theirs is very simple, small and round with simply marzipan inside. It’s eaten after a meal, as is any tarte, but I, also, relished it for breakfast.
Once, with my neighbor, La Comtesse/La Marquise, in Cannes, at a feast of Savoyards in Provence, we all had the large tartes des rois (you can buy individual ones in bakeries in January). There was, indeed, was some tiny figure from the Provencal creche in it. La Comtesse/La Marquise she won and indeed wore the crown, to the manor born, as she truly was. They actually placed her on the throne for the rest of the festivity, which involved dancing and dancing after feasting and feasting. I wanted to tell the men, “I can dance or speak French but not both at the same time!” Madame La Comtesse/La Marquise presided over all, in her golden crown on her gilded throne.
I still have some of my creche ‘beans’ from those joyous days. Thanks for bringing them back.
I Provence, for the feast of the Three Kings, they use the colors of purple and red and gold to signify the kings. I put candles of purple and red on my table on purpose, not ony because I didn’t have two of either!
smiles, c