Assorted Small Cakes
|Wheat flour||2 Cup (32 tbs)|
|Potato flour||3 Ounce|
|Grated lemon rind||1 Teaspoon|
|Sweet chocolate||3 Ounce, melted|
|Granulated sugar||1 Tablespoon|
|Berries||1⁄2 Cup (8 tbs)|
1. Chop the butter into the flour and sugar, add the egg yolk, and work together quickly.
2. Place in the refrigerator to rest.
3. Divide the pastry into 4 equal parts and make the 4 different kinds of small cakes described below. Bake cakes in a 325°F oven for 10-12 minutes.
A. Jam cakes: Add 1 teaspoon finely grated lemon rind to the pastry. Roll out the pastry and cut out round cakes with a cookie cutter. Place a pat of jam on each cake and fold. Brush with egg, sprinkle with chopped almond and granulated sugar. Bake.
B. Brandy rings: Flavor the pastry with 1/2 tablespoon brandy. Roll pastry into thin lengths. Twist them together two and two, shape into rings, and bake.
C. Cakes with chocolate-coated granulated sugar: Flavor the pastry with 1 teaspoon vanilla. Roll out the pastry and cut out round cakes with a cookie cutter. Bake cakes. Cover the cold cakes with 3 ounces melted sweet chocolate and sprinkle with granulated sugar.
D. Berry tartlets: Flavor the pastry with 1 tablespoon finely grated lemon rind. Roll out pastry and line greased tart molds. Bake. Fill the cold cakes with berries.