Petits Fours
- Ready In:
- 1hr 25mins
- Ingredients:
- 14
- Yields:
-
24 petits fours
- Serves:
- 24
ingredients
-
White Cake
- 2 1⁄4 cups all-purpose flour
- 1 2⁄3 cups sugar
- 2⁄3 shortening
- 1 1⁄4 cups milk
- 3 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon clear vanilla
- 5 egg whites
-
Filling
- 1⁄2 cup Amaretto
- 1 cup on strawberry jam
-
Poured Fondant
- 8 cups powdered sugar
- 1⁄2 cup water
- 1⁄2 cup light corn syrup
- 2 teaspoons almond extract
directions
- Cake.
- Preheat oven to 350. Grease and line a jelly pan roll.
- Beat all ingredients except egg whites in a large bowl on low for 30 seconds. Beat on High for 2 minutes. Beat in egg whites on high for 2 additional minutes.
- Pour batter into pans and bake about 20 minutes until inserted tooth pick comes out clean.
- Cool for 10 minutes and remove from pan.
- Cut crusted ends off and discard.
- Cut cake into 4 perfectly equal squares (use ruler).
- Using a serrated knife, carefully slice each quarter into two layers.
- Filling.
- Lightly brush first layer with Ameretto (or other liquor of your choice). Do not soak the cake.
- Warm jam so it spreads easily, and lightly brush cake (it should be very thin).
- Repeat until you have 4 layers of cake (do not brush top layer).
- Losely cover and refrigerate cake until filling has completely set (several hours).
- Cut each square into 12 small cakes (use a ruler), keep other cakes in place to help support the others.
- Poured Fondant.
- Mix all ingredients in top of a double boiler until smooth (about 100 degrees).
- Remove from heat but keep over the hot water.
- Place cakes on a cooling rack, and gently laddle glaze over the cakes.
- Refrigerate and enjoy.
- Experiment with different combinations. I like Chambord and seedless blackberry jam. Grand Marnier is also yummy with orange marmalade. Try apricot jam with peach schnops or Kalua with chocolate cake. The possibilities are endless.
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