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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Almond Cake For Petite Fours
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Cakesandfrostings - Cake Almond Cake For Petite Fours Post by :weapon209 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1846

Click below to download : Cakesandfrostings - Cake Almond Cake For Petite Fours (Format : PDF)

Cakesandfrostings - Cake Almond Cake For Petite Fours

8 ounces Almond Paste, room temperature
3/4 cup sugar
1 1/2 sticks butter, soft
4 eggs
1/2 cup cake flour
1/2 cup bread flour or you can use 3/4 cup all-purpose and 1/4 cup cake flour


Preheat the oven 325°. Prepare a 9x13 or 12x18 sheet pan (depends if you want thin layers to stack or a thicker layer to just cut into small cubes) by spraying and line the bottom with parchment paper.

Soften the almond paste by beating it for several minutes with the paddle. Add a little of the egg to soften, then add the sugar and cream until very light, about 7 minutes. Over the course of 5 minutes slowly add the eggs, a little at a time and allow them to incorporate before adding the next amount. Stir in the flour and spread into the pan. Be sure the pan is spread very smooth so it bakes evenly. Bake until it is firm. Cool and finish the petite fours with raspberry filling and poured icing.

Note: We baked the sheet pan, then cut the pan in three slices, filled with a very thin ribbon of raspberry jam/filling. Then stacked so there were three thin layers of cake. Then we cut them, chill overnight first to firm the cake, and poured classic fondant which is warmed in a double boiler to 100°. Do not go over 100° or the sugar breaks down and it is very grainy and loses it's shine.

Now fondant is a PIA to make homemade, you can search for something called "dried fondant" at cake supply stores or check it out at Sugarcraft online

Dried fondant is super easy to work with. You simply mix the dried mix (looks like large grained sugar) with water and stir until it's a pouring consistency. I usually mix it until it's just a little too thick, then I warm it in the micro for 5 seconds and pour.

To pour the icing over petite fours, place them on a rack over a cookie sheet/baking pan. Then ladle the icing over the top and it will pour down the sides. Yes, you can collect the run-off from the pan and rewarm it, etc. They will take awhile to set, then you can lift them with a spatula and set them in a cupcake paper. You can melt chocolate or some icing to decorate the tops, or have an initial etc.
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1 1/2 c sugar 3/4 c butter -- melted 2 eggs 1 tsp almond extract 1 1/2 tsps vanilla extract 1/4 tsp salt 1 1/2 c flour 4 tbl sliced almonds -- lightly toasted 1 tbl sugar, for garnish Preheat oven to 350. Grease and flour a 9" round pan. Blend sugar and melted butter. Beat in eggs until light and fluffy. Stir in almond extract and vanilla. Add flour and salt. Mix well. Spread batter evenly into pan. Sprinkle with toasted almonds and sugar. Bake for 30 -40 minutes. Keeps and freezes well.
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