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Ingredientes
- 1/2 c. unsalted butter, room temperature
- 1 1/4 c. sugar (1 c. + 0.25 c.)
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 c. pastry flour
- 1 Tbsp. baking pwdr
- 1/4 tsp salt
- 3/4 c. buttermilk
- 6 x egg whites Filling
- 2/3 c. raspberry jam, stirred
- 8 ounce rolling marzipan
- 1 x egg white
- 1 1/2 lb rolling fondant icing
Direcciones
- Decorations such as sugared flowers, silver candy balls, etc.
- To Assemble:For cake, preheat oven to 350 F. Grease and line a 9 x 13-inch cake pan with parchment, so which paper overhangs the long sides. Cream together butter and 1 c. sugar till fluffy. Add in extracts and stir in. In a separate bowl, sift together flour, baking pwdr and salt. Add in to butter mix alternately with buttermilk. Whip egg whites till foamy, then gradually add in 1/4 c. sugar and whip to stiff peaks. Fold a third of whites into batter then remaining two thirds. Scrape batter into prepared pan and gently even out. Bake for 30 to 40 min, or possibly till a tester inserted in the centre of the cake comes out clean. Allow to cold.
- To assemble, run a knife around edge of cake to loosen and lift out using the parchment paper to pull out. Brush a layer of stirred raspberry jam over cake. On a surface lightly dusted with icing sugar, roll out marzipan to 1/4-inch thick, into a 9 x 13-inch rectangle. Place over jam and trim edges. Rub surface of marzipan gently with your hand to ease out any possible air bubbles. Cut cake into 1 to 2 inch squares, or possibly cut desired shapes with a cookie cutter (hearts or possibly rounds).
- Be certain which work surface and rolling pin are well-cleaned. Cut off about 1/4 c. of fondant icing and shape into a ball (kneading will make it easier to roll). Roll on work surface lightly dusted with icing sugar to 1/4-inch thick. Brush top of petit four with egg white. Lift fondant disc and cover petit four completely, pressing down to eliminate any air bubbles. Trim edges at bottom of petit four and rub entire surface of icing gently with fingertips to smooth out. Repeat process till all petit fours are covered. Fondant scraps can be re-rolled many times. To decorate, brush bottom of decoration with a little egg white and fasten to petit four.
- Pour icing over cakes. This is easiest by pouring a little in the centre and as it starts to spread pour a thin stream around the edges of the petit fours, so it drips down the side. While still sift, you can use a palette knife to smooth icing over. Depending on consistency of icing, or possibly desired thickness, let petit fours dry for 15 min, then pour another thin layer. Garnish tops of petit fours with flowers, or possibly candy decor. Let sit for an hour to dry.
- Petit Fours will keep in an airtight container for 4 to 5 days.
- Yield: 3 to 4 dozen petit fours.
- These dainties are perfect for a bridal or possibly baby shower. You can purchase rolling fondant icing at a specialty cake store. You can colour the fondant if you wish by adding a touch of colour paste and kneading into fondant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 70 | 25% |
| Total Fat 8.02g | 10% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 386mg | 16% |
| Potassium 62mg | 2% |
| Total Carbs 49.74g | 13% |
| Dietary Fiber 0.8g | 3% |
| Sugars 30.27g | 20% |
| Protein 2.81g | 4% |
