Petit fours

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 14
Servings 40
Time 35

Ingredients

  • 150
    ml
    Cake: milk
  • 120
    g
    butter
  • 400
    ml
    cake flour
  • 2
    ml
    salt
  • 15
    ml
    baking powder
  • 4
    eggs
  • 240
    ml
    caster sugar
  • 5
    ml
    vanilla essence
  • 500
    ml
    fondant icing: sugar
  • 1
    ml
    cream of tartar
  • 1
    pinch
    salt
  • 250
    ml
    water
  • 5
    ml
    rosewater
  • 5
    ml
    colouring
 

Method

25
 
Cake: Preheat the oven to 190°C and grease the base only of a 30 x 20 cm cake tin. Bring the milk and butter to the boil and stir until the butter has melted. Set aside. Sift together the flour, salt and baking powder. Whisk the eggs until light and fluffy and gradually add the sugar. Add the essence and stir the dry ingredients into the egg mixture. Add the lukewarm milk mixture and blend. Turn the batter into the pre- pared tin and bake for 25 minutes or until done. Leave the cake to cool in the tin for a few minutes before turning it out onto a cooling rack. Leave the cake to rest for at least 12 hours before cutting it into 3 cm squares. Arrange the squares on a wire rack placed over a tray. Leave space between the squares.

Fondant icing: Heat the sugar, cream of tartar, salt and water over low heat, stirring until the sugar has dissolved. Bring the mixture to the boil and cook without stirring until the mixture reaches the soft-ball stage (115°C). Leave to cool until lukewarm. Stir and beat the icing with a wooden spoon until it becomes thick. Stir in the rosewater and pour most of it over the cake squares before it hardens. If the icing becomes too stiff heat it over the boiling water or stir in a little hot water. Lift the cakes from the wire rack and, using a sharp knife, trim the icing around the base. Stir a few drops of food colouring into the remaining icing and decorate the petit fours as desired. Makes about 40.

 

Read more on: starch  |  bake
 

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