Cavalcade of Magi at Jaleo Bethesda

Just after Jose Andres celebrates his citizenship in the United States, he’s still bringing the flare of Spain to us in D.C., and we’re happy about it! This Sunday, Jan. 5, from 2-5 p.m. Jaleo Bethesda invites all in the area to attend a “Cavalcade of Magi,” celebrating the arrival of the three kings to Christ’ birth.  It wouldn’t be a Jose Andres party without exceptional food, of course, and guests can enjoy the traditional Spanish “Roscon de Reyes” cake. Similar to New Orleans’ King Cake (though that’s always eaten on Fat Tuesday), the guest who finds the bean in his or her slice will be named king or queen for the day and will be awarded a $50 gift card to Jaleo.

Jaleo’s Roscon de Reyes cake, (Photo: Greg Powers)

Parents and their children will be able to meet the three wise men: Balthazar, Gaspar and Melchior, who, according to Christian tradition, arrived bearing gifts 12 days after the birth of Jesus. To commemorate this tradition, there will be a “Crown Corner” where children can decorate their own crowns and enjoy complimentary Roscón de Reyes, traditionally eaten to celebrate Epiphany.

In addition, anyone can order a Roscon de Reyes cake from Jaleo for just $30 to pick up during regular hours Sunday or Monday at any of the restaurant’s three area locations. For those wondering what’s so great about this cake? A beautiful orange and rum bread with a whipped cream filling — I highly suggest it.

Below is the recipe, courtesy of Jaleo

Roscon De Rayes Cake

Ingredients
2 1/2 cups (350 grams) bread flour
2 teaspoons (13 grams) granulated yeast
1/2 cup (125 grams) milk
1/3 cup (75 grams) sugar
1/3 cup (75 grams) butter
1 egg + 1 yolk
zest from 1/2 an orange
1 teaspoon (12 grams) dark rum
1/4 teaspoon (3 grams) orange blossom water
1/4 teaspoon (1 grams) salt
candied orange peel
candied cherries

Instructions

1. Place all ingredients except butter in the mixer, with the dough hook
2. Mix on low for 3 minutes.
3. Mix on medium for 3 minutes.
4. Turn down to speed 1 to add the butter, then turn back up to speed 2 and continue to mix for approximately 12-15 minutes, or until a smooth elastic dough
5. Transfer to a sprayed container, spray the dough and place in a warm surface for 24 hours
6. Remove the dough and roll into a ball, then let rest 30 minutes.
7. Press down a little and press a hole in the center.
8. Continue to shape and stretch the dough outwards into a doughnut shape.
9. Transfer to a parchment lined tray and proof approximately 4 hours.
10. Brush with egg wash and place the candied fruit on top, then the wet sugar (sugar mixed with a little water).
11. Bake at 325 degrees Fahrenheit until golden brown. Let cool.

 
For the whipped cream filling:
500 grams heavy whipping cream
70 grams granulated sugar
3 grams whipped cream stabilizer

1. Place all in the mixer with the whip attachment.
2. Whip on medium to stiff peaks and transfer to a pastry bag with a star tip.

 
And the final Preparation…

1. Cut the roscon in half.
2. Pipe the cream on the bottom half, then place one bean and one king figure on the cream and place the other half on top.