Petit fours

YOU
40 servings Prep: 35 mins, Cooking: 25 mins
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starch

By Food24 November 03 2009
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Ingredients (12)

Cake: milk
120.00 g butter
400.00 ml flour — cake
2.00 ml salt
15.00 ml Baking powder
4.00 eggs
240.00 ml castor sugar
5.00 ml vanilla — essence
fondant icing: sugar
1.00 ml Cream of tartar
1.00 pinch salt
250.00 ml water
5.00 ml rosewater
5.00 ml Food colouring
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Method:

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.



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