PETIT FOURS

 

  • Cooking Time: 25
  • Servings: 16-20
  • Preparation Time: 25

Ingredients

  • CAKE:
  • 4 eggs
  • 1/2 c plus 2 TBSP sugar
  • 1 tsp pure vanilla extract
  • 1 c flour
  • pinch of salt
  • 1 package of marzipan
  • 3 TBSP seedless red raspberry jam
  • splash of chambord
  • ICING:
  • 4 c confectioners sugar
  • 2 TBSP corn syrup
  • 4 TBSP water (if you decide to add liqueur in your icing substitute 1 or 2 TBSP for the water)

Directions

  • CAKE:
  • Preheat your oven to 350° F.
  • Line a 9 x 9 inch baking pan with parchment paper.
  • With your mixer and a whisk attachment, whisk the eggs, sugar and vanilla until light and fluffy.
  • Sift the flour and a pinch of salt into the egg mixture.
  • Fold gently until flour is incorporated.
  • Pour into your prepared pan and bake for 25 minutes.
  • Let cool completely on a rack.
  • Melt the 3 TBSP jam with a splash of water in a small saucepan over medium heat.
  • When jam has dissolved, remove from heat and add about a TBSP of chambord liqueur.
  • Remove the parchment paper from the cake and set on a piece of plastic wrap.
  • Brush the top of the cake with the entire melted jam mix.
  • Cut a piece of parchment about the same size as the square of the cake (you can use your cake pan to trace).
  • Place the marzipan on the parchment and roll it out until it is about a 9-10 inch square.
  • Then turn it over to cover the top of the cake and remove the parchment. Wrap the cake in plastic wrap tightly and refrigerate for at least a half hour.
  • When you are ready to cover with icing, remove the plastic wrap and with a bread knife, cut the edges off of the cake.
  • (I munch on them while I continue….baker’s fees!)
  • Cut the cake into even size squares….about 16-20 depending on how large you want them.
  • Set the cakes, space a little apart, on a wire rack.
  • I put some newspaper underneath to catch the excess drippings.
  • ICING:
  • Mix all of the icing ingredients together.
  • I mixed it right in a large glass mixing cup to make it easier to pour. Divide the icing if you wish to color some of it.
  • Pour over the sliced cake, drizzling so that the tops are covered.
  • Let set for a couple of minutes and garnish as desired.

Notes

A treat for myself on Mother's Day! Moist little vanilla cakes, brushed with raspberry and chambord, covered in marzipan and drizzled with fondant icing.

Categories: Cake 

Website Credit: http://www.frommysweetheart.com/petit-fours/

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