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Petits Fours 03
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
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.
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
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.
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.
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