Epiphany Cake by Nicolas Guercio for Lutetia

Calling all Epiphany Cakes fans, Lutetia unveils its creation as tasty as it looks, that will not leave you untouched. This year, for the Parisian palace’s first Epiphany Cake since it reopened, pastry chef Nicolas Guercio has decided to focus on basics.

“For my first cake, I’ve named “100 nuances d’amandes”, the idea is to find the taste and texture of a frangipane cake, while ‘unsweetnening’ as much as possible and highlighting almond as much as possible. I also decided to work brioche puff pastry and not the average puff pastry for always more greed” the chef tells us.

When tasting it, we have an Epiphany Cake that is like vol-au-vent, on which lays almond cream topped with praline almond duja – without caramelization – and a streusel sprinkled with almonds. Almond syrup ganache comes to elevate the flavors between two layers of puff pastry and some marzipan emulsified with butter cream, topped with sprayed Amaretto glazing for the final touch.

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What a successful bet for the chef. This cake with different textures marvelously highlights almond without having sugar taking over the whole thing. It’s low in sugar and the taste is delightful! We love how smooth, how crunchy and how flavorful it tastes.

Note that this Epiphany Cake is available to order, 48h in advance, starting Saturday January 4, 2020 for €75 and to take away. You can also enjoy it on the spot at the tearoom (€18 the slice) for a delicious moment.