|Butter||1⁄3 Cup (5.33 tbs)|
|Eggs||6 , separated|
|Honey||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sifted whole wheat pastry flour||1⁄2 Cup (8 tbs)|
|Sifted unbleached flour||1⁄2 Cup (8 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1 Teaspoon|
|Basic carob syrup||4 Tablespoon|
|Apricot preserves||1 Cup (16 tbs)|
|Strawberry jam||1 Cup (16 tbs)|
|Vanilla icing||4 Cup (64 tbs)|
|Decorator frosting||2 Cup (32 tbs)|
|Natural red food coloring||3 Drop|
|Natural green food coloring||3 Drop|
|Natural yellow food coloring||3 Drop|
Preheat oven to 350°F.
Butter and flour 2 8 X 8 X 2-inch pans.
In a small saucepan, melt butter.
Set aside to cool slightly.
In a large bowl, beat together egg yolks, honey, and vanilla for 5 minutes.
In a medium-size bowl, sift together whole wheat pastry flour, unbleached white flour, baking powder, and baking soda.
Mix into egg yolks.
Beat in cooled butter.
In another large bowl, beat egg whites until stiff peaks form.
Fold into batter.
Pour half of batter into 1 prepared pan.
Fold carob syrup into second half of batter, and then turn into the other prepared pan.
Bake on middle shelf of oven for about 30 minutes, or until tops spring back when pressed lightly with fingertips.
Cool for 10 minutes in pans, and then turn out onto wire racks to cool thoroughly.
With a sharp knife, cut off edges of cakes.
Cut cakes into 1 1/2-inch squares.
Cut each square in half crosswise (so that there's a top and a bottom).
Spread Apricot Preserves on bottoms of carob squares.
Spread Strawberry Jam on bottoms of yellow squares.
Divide Vanilla Icing into 4 batches.
Add a few drops of green coloring to 1 batch; a few drops of red coloring to another batch; a few drops of yellow coloring to the third batch; leave the last batch white.
Frost tops and sides of squares with colored frostings, making 12 of each color and 2 multicolored.
Set aside until frosting becomes firm.
To prevent hardening, make Decorator Frosting just before you're ready to use it.
Divide frosting into 3 batches.
Put a few drops of green coloring in 1 batch; a few drops of red coloring in another batch; and a few drops of yellow coloring in the last batch, making the colors darker than those in the Vanilla Icing.
Decorate Petits Fours, forming bows and flowers with a pastry tube fitted with appropriate openings.
Serving size: Complete recipe
Calories 7890 Calories from Fat 2238
% Daily Value*
Total Fat 257 g394.8%
Saturated Fat 83.9 g419.7%
Trans Fat 28.7 g
Cholesterol 1430.1 mg476.7%
Sodium 4490.9 mg187.1%
Total Carbohydrates 1356 g452%
Dietary Fiber 5.4 g21.5%
Sugars 1059 g
Protein 58 g116.4%
Vitamin A 100.6% Vitamin C 234.6%
Calcium 96.5% Iron 93%
*Based on a 2000 Calorie diet