Two For Tea Petits Fours
|Non-stick cooking spray||1|
|Almond paste||2 Tablespoon|
|Granulated sugar||1⁄4 Cup (4 tbs)|
|Eggs||2 Large, separated|
|Canola oil||2 Tablespoon|
|Milk fat||2 Tablespoon|
|Pure vanilla extract||1⁄2 Teaspoon|
|Cake flour||7 Tablespoon|
|Confectioner s sugar||1 Tablespoon|
|Apricot jam||2 Tablespoon|
|Warm water||1 1⁄2 Tablespoon|
|Egg whites||1 1⁄2 Teaspoon, powdered|
|Lemon juice||1 Teaspoon|
|Confectioner s sugar||1 1⁄2 Cup (24 tbs)|
|Food coloring||1 Teaspoon|
1. Preheat oven to 350°. Lightly coat 8 X 8 X 2-inch square baking pan with nonstick cooking spray.
2. Make cake: Into medium bowl, crumble almond paste. Add granulated sugar and 1 egg yolk and stir until uniform paste forms. Stir in second egg yolk, canola oil, milk, and vanilla. Stir in flour and salt.
3. In another medium bowl, with electric mixer on medium speed, beat egg whites until peaks are stiff and glossy. Fold into flour mixture. Spoon batter into prepared pan and spread evenly.
4. Bake in 350° oven until firm, and a wooden pick inserted in center comes out clean, about 18 minutes. Cool cake in pan on wire rack at least 1 hour, or overnight.
5. Lightly dust top of cake with confectioners' sugar. Invert onto piece of waxed paper. Remove pan. Using long serrated knife, split cake horizontally in half. Place bottom half of cake, cut side up, on cutting board. Spread with apricot jam. Place other half, cut side down, on top.
6. Make glaze: In small bowl, stir 1 1/2 tablespoons warm water and powdered whites until dissolved, 2 minutes. Stir in lemon juice and orange extract. Stir in confectioners' sugar. Set aside 2 tablespoons glaze and tint with a drop of food coloring. Tint remainder with different color. (Use several colors, if you like, but keep it subtle.) With metal spatula, spread larger amount of glaze over top of cake.
7. With small sharp knife, score top of cake into 24 small rectangles. Spoon remaining glaze into pastry bag fitted with small writing tip, or into small plastic food-storage bag, with 1/8 inch of corner snipped off. Decorate top of cake as 24 individual cakes between scored marks. Leave cake out, uncovered, at room temperature to let glaze dry at least 6 hours, or overnight.
8. Using long serrated knife, first trim edges. Then cut cake along scored marks into 24 rectangles. Wipe knife clean between each cut. Arrange on plates.