Assorted Small Cakes Recipe
These Assorted Small Cakes make a perfect party treat ! Try these four diffirenent types of cakes namely, jam cakes, brandy rings, chocolate cake and berry tartlets for your next patry get -together. Your suggestions for thiese Assorted Small Cakes is welcome !
Ingredients
| Butter | 7 Ounce (Puff pastry:) | |
| Sugar | 3 Ounce (Puff pastry:) | |
| Wheat flour | 2 Cup (16 tbs) (Puff pastry:) | |
| Potato flour | 3 Ounce (Puff pastry:) | |
| Egg yolk | 1 (Puff pastry:) | |
| Grated lemon rind | ||
| Sweet chocolate,melted | ||
| Vanilla | ||
| Brandy | ||
| Egg | ||
| Granulated sugar | ||
| Jam | ||
| Berries | ||
Directions
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.
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.
Chef
