Petit Four Sponge
CATEGORIES
INGREDIENTS
- Almond Paste (loaf) 10 ½ oz
- Yolks 9
- Sugar 5 ¼ oz
- Eggs 3
- Vanilla Extract ¾ tsp
- Salt ¾ tsp
- Lemon Zest 1
- Cake Flour 3 ¾ oz
DIRECTIONS
- Petit Four is covered with marzipan layered with jam.
- Put room temp almond past in a mixing bowl
- Add sugar and mix. Try to get mix smooth.
- Add lemon zest
- Add some egg yolk to help smooth out.
- Use a flat pan that has parchment cut extract to pan.
- Spray pan and spray parchment.
- Add the rest of the egg yolks
- Add salt and vanilla when smooth.
- Turn down mixer speed and add whole egg one at a time.
- Mix medium and scrape down sides of the bowl.
- Shift cake flour
- Add flour to mix and fold in with whisk.
- Pour in pan. Spread corner to corner.
- Bake in a convection oven 350F until light in color.
- Assembly.
- Remove sponge from pan.
- Cut off edges. Cut in half.
- Spread jam and top with the other half.
- Cut off edges to make even.
- Spread jam on top of cake thin.
- Roll out Marzipan on powder sugar thinly.
- Put marzipan over cake and cut off extra.
- Store on cardboard.
- Chill
- Finish
- Pour fondant over chilled pieces.
- Allow to harden
- Pipe designs onto with melted choclate