I learned to make the French version when I was in culinary school years ago. It was called galette des rois, made with puff pastry and an almond frangipane filling. Delicious and very rich!
I haven't tried the Swiss version. I just checked out Jack's recipe, and it looks scrummy.
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| Tomorrow is Epiphany and all Swiss bakeries and supermarkets will sell King Cake (Dreikönigskuchen or gâteau des rois respectively). The Swiss variety looks like this:
But it comes with a cardboard crown on top. There is a plastic king figure hidden in one of the outside pieces and who finds it is "king for a day" (example  )
The cake is fairly similar everywhere, sweet dough with sugar or almonds on top. Only in confiserie Sprüngli have I encountered a different variety so far, with sweeter enamel and a nut case. 
The interesting bit is that this tradition was revived in the 1950s here by a Swiss who researched bread as a hobby. He found a bakery that made the king cake according to a local reciepe and helped to make a national tradition out of this. I've recently read his obituary in a newspaper. | |
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