Hello everyone, I hope you are all well.

Today’s temptations are pastel colored petit fours; small bites of sweetness, perfect with coffee or tea.

I use a white cake and cherry jam filling for these petit fours before covering them with marzipan and white chocolate fondant..

Here is the recipe, enjoy!

Vanilla cake:

  • 5 large egg whites (about 150 grams)
  • 3/4 cup (180 ml) milk or cream
  • 2 teaspoons vanilla extract + seeds from 1 vanilla bean
  • 2 1/4 cups (285 g) cake flour
  • 1 1/2 cup (350 g) regular sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (170 g) unsalted butter

 

Bring out all the ingredients.

Put the milk, egg whites, vanilla extract and vanilla seeds into a bowl and whisk to combine.

Sift the flour, baking powder and salt at least three times.

Put all the dry ingredients into a mixing bowl and mix for about 2 minutes.

Add the butter little by little, alternating with the milk/egg white mixture.

First addition…

Second addition, beating some more…

Add the remaining milk/egg white mixture.

Beat until everything is well blended, about 2 minutes.

Batter done!

Pour the batter into a lined pan, I use a 8 x 12-inch (20 x 30 cm) pan here.

Bake in a 350 ˚F (180 ˚C) oven for about 30 minutes, checking after 25 minutes.

Leave to cool completely.

When cool, place in the freezer for 30 minutes, this makes it easier to cut later.

Cut the cake in two horizontally.

Spread an even layer of cherry jam over one of the cakes.

Place the other cake on top, then brush with some warm apricot jam.

Roll out some white marzipan very thinly.

Adjust the size to fit the cake perfectly, then place on top of the cake.

Cut into squares.

Now prepare the runny chocolate fondant.

Remember to dip the cakes into the fondant while it’s in a bowl over a pan of simmering water.

Fondant Icing:

  • 5 1/4 oz. (150 g) white chocolate
  • 3 1/2 cup (450 g) powdered sugar
  • 1/3 cup + 1 tablespoon (100 ml) liquid glucose ot light corn syrup
  • 1/3 cup + 1 tablespoon (100 ml) water
  • 1 teaspoon vanilla extract

 

Put the powdered sugar, glucose, water and vanilla extract into a bowl.

Place the bowl over a pan of simmering water.

Meanwhile, melt the chocolate.

When the ingredients in the bowl are all melted, add the melted chocolate and stir until well blended and smooth.

Add a drop of food coloring right at the end.

Dip the little squares of cake into the liquid white chocolate fondant.

This fondant will set, but the texture will still be soft.

Serve in some pretty paper cases or cake dollies…

Perfect with a cup of tea or coffee, and some good company…

A little taste… so yummy!

I hope you are inspired to make these yourself!

I wish you all a wonderful day.

Hugs from me to you.

 

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