ICED PETITS FOURS:
1 square piece of prepared genoise cake, see posted basic
genoise cake recipe
topping:
½ cup
apricot jam or preserve
1 tbsp.
water
4 oz.
marzipan, store-bought or home-made
icing:
1 tbsp.
light corn syrup
¼ cup warm
water
2 cups
powdered or icing sugar
few drops
food colouring, if desired
To make topping:
Press jam through a fine sieve or strainer into a small saucepan. Stir
in water and cook mixture, stirring, for 1-2 minutes, or until smooth. Cool
slightly. Brush top of prepared genoise cake with jam mixture.
Roll out marzipan thinly between 2 sheets of wax
paper. Remove 1 sheet of wax paper from marzipan and invert it over top of
cake. Peel off waxed paper and trim marzipan edges even with cake.
Using a very sharp knife cut cake into 1-inch squares.
Or if making round petits fours, use a small cookie cutter to cut circles of
cake, and the marzipan layer to fit. Chill 30 minutes to firm the marzipan.
Meanwhile, make icing by combining corn syrup and 2
tbsp. water in a bowl set over a pan of simmering water. Add powdered sugar and
mix in well. Add 1 or 2 more tablespoons of warm water to make icing liquid.
Add food colouring to tint icing to desired colour if preferred. Keep warm.
Place cut cakes over a wire rack set over a baking
sheet and spoon icing over. Leave to set.
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