Method of preparation:

1. In a bowl, combine the yeast, warm milk and flour, mix and leave to rise for 30 minutes.
2. Then add the eggs, lemon zest, sugar, butter, salt, almonds and liqueur. Knead everything well and form a ball.
3. On a surface sprinkled with plenty of flour, roll out the dough and place half of the candied pumpkin and ginger in the centre. Form a ball, place in a bowl, cover and leave to rise for 1 hour. After this time, roll out the dough and form the king cake.
4. Place on a baking tray lined with baking paper and brush with beaten egg. Decorate with the remaining candied pumpkin and ginger. Cover and leave to rise for about 30 minutes.
5. Bake at 200ºC for about 15 minutes, or until the king cake is golden brown.
6. Meanwhile, make the salted caramel: heat the sugar in a pan and allow to melt without stirring. When it is completely melted and has a dark amber colour, remove the pan from the heat, add the butter and stir well. Add the cream and stir until the cream is well mixed with the caramel.
7. Add the fleur de sel and stir.
8. Leave to cool.
9. Decorate the king cake with dried apple and salted caramel.