Cake Recipes: Petits Fours 03 by Recipe Cottage

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	Petits Fours 03

		PETITS FOURS makes 30 4 eggs 3/4 cup sugar 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon almond extract 10 oz apple jelly (1 cup) almond paste( recipe follows) 16 oz package confectioners' sugar 5 tablespoons water 1 teaspoon almond extract 2 drops red food colour red candied cherries dragees candied flowers nonpareils Grease 15 1/2 x 101/2 in jelly roll pan. Line with waxed paper and grease paper. Preheat oven to 350 deg. F. Prepare cake: In large bowl with mixer at high speed, bet eggs until foamy. Gradually sprinkle in sugar, beating until mixture is fluffy and very pale yellow, about 7 minutes. At low speed, beat in flour, baking powder, salt and almond extract. Spread evenly in pan. Bake 20 minutes or until cake springs back when lightly touched. cook on rack 10 minutes, invert from pan onto rack. Peel off paper. cool completely. In 1 quart suacepan over low heat, melt jelly then with pastry brush, glaze cake with some jelly. Cut cake crosswise in half into two 10 1/2" x 7 3/4" rectangles. Between 2 sheets of waxed paper, roll Almond Paste to about 10 1/2 x 7 3/4 rectangle. Peel off top sheet. Invert bottom sheet with Almond paste onto on ecake rectangle and peel off paper. Top with second cake rectangle, glazed side down, pressing layers together firmly. Cut lengthwise into 6 - 1 1/4 wide strips. Then cut each strip cross wise into five pieces. Brush cut surfaces of pieces with remaining jelly. Place 1 inch apart on racks on waxed paper. combine icing ingredients. Drizzle icing over pieces. Return dripped icing to bowl. Beat smooth to re-use, adding 1/2 teaspoon water if needed. When icing is dry, decorate. Almond Paste 1 cup ground almonds 1 cup confectioners' sugar 1 egg yolk 2 teaspoons lemon juice 1/2 teaspoon almond extract. In a small bowl, mix well the ground almonds, confectioners' sugar, egg yolk, lemon juice and almond extract. sprinkle work surface generously with confectioners' sugar, with sugared hands, knead mixture until smooth and not sticky.