Petit Fours

Petit Fours
This recipe is lower in gluten because gluten free flours are used in the cake and in the marzipan, and a gluten-free chocolate is used in the chocolate glaze. This recipe takes a long time to prepare so I usually save it for special occassions.

*Reduced gluten
*Diary-Free (if soymilk is used)
*Reduced fat and cholesterol (egg whites and egg substitutes are used)

For this recipe you will need to make:
Low-Gluten Almond Cake
Low-Gluten Marzipan
Low-Gluten Chocolate Glaze

LOW-GLUTEN ALMOND CAKE

Ingredients:
1/2 cup non-hydrogenated vegetable margarine (room temperature)
1-1/3 cup organic cane sugar
2 eggs (using a vegan egg substitute product)
1 cup millet flour
1 cup teff flour
1/2 cup potato starch
1/2 cup tapioca starch
2/3 tablespoon baking powder (gluten free)
3/4 tablespoons baking soda
1/2 teaspoon xanthum gum
1/4 teaspoon salt
2 cups soymilk or almond milk
1 teaspoon vanilla
1 teaspoon almond extract

A small spritz bottle with Amaretto liqueur (optional)
1 cup of apricot jam


Note: If you do not have a vegan egg substitute you can use a liquid real egg substitute and still keep the fat and cholesterol reduced.
Note: There are some gluten free flours on the market that are specifically made for baking cakes. Use the equivalent amount of flour for this recipe, 3 cups.


Preparation:
In a large mixing bowl beat the margarine and cane sugar until fluffy. Whisk together the egg substitute product and add to the mixture, combine.

In a separate bowl mix the millet, teff, Potato Starch, tapioca starch, baking powder, baking soda, xanthum gum and salt. Sift three times.

Add one half of the flour mixture and half of the soymilk to the margarine mixture and blend well. Add the remaining flour and soymilk. Blend again. Add the vanilla and almond extracts. Blend at medium speed for an additional 2 minutes. Pour into a prepared jellyroll pan that has been lined with parchment paper. Bake at 350 degrees for about 20 minutes, or until a toothpick comes out clean. Remove the cake from the oven and let cool.

The first step is to make a four-layer cake. Cut the cake in half so that you have two cakes, and then cut each of those cakes into two thin layers, so that you have 4 layers total. Make sure to remove the parchment paper. Place the first layer on a cutting board or large plate. Spritz the top with Amaretto and then spread a thin layer of the apricot jam. Place the next layer on top and repeat with the amaretto and apricot jam. Do this for each layer until you have a four-layer cake. Cover the cake and place it in the freezer for at least an hour. This will make it easier to work with later.


MARIZPAN - Low Gluten

Ingredients:
2 cups organic powdered sugar
2 tablespoons sweet rice flour
2 cups plain almond paste
2 egg whites
1/2 teaspoon salt
1/2 teaspoon almond extract
Additional powdered sugar for rolling

Preparation:
In a mixer combine the egg whites with the almond paste, salt and almond extract. Sift together the powdered sugar and sweet rice flour. Add to the almond mixture and combine well. Remove from the mixer. Knead the dough with more sweet rice flour until it is a consistency for rolling. Spread the counter with powdered sugar and roll the marzipan until it is large enough to cover the tops and sides of the cake.

Remove the cake from the freezer and uncover. Carefully lift the marzipan sheet from the counter and lay on top of the cake, covering the sides. You can always patch and repair as you go. Trim off the excess.

Cut the cake into petit four size squares (about 2 inches by 2 inches). This works best when the cake is frozen.


CHOCOLATE GLAZE
2 cups dark chocolate pieces (Gluten Free)
1 tsp Coconut Oil (or other neutral oil)

Melt the chocolate in a saucepan over low heat. Add the coconut oil to keep it from hardening to quickly. Remove from the heat. Spoon the chocolate glaze over each of the cakes. Set aside for the chocolate to firm up a bit.
 
NOTE: when working with melted chocolate, be sure than your pans and utensils are very dry. Even the smallest amount of water will cause the chocolate to seize.

EXTRA TOUCH
Petit Fours are often elaborately decorated. Sometimes I like to use sugared pansies or other edible flower. You can also decorate them with the frosting, whatever you like.

PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Please remember to read the labels on food products as additives and ingredients may vary from country to country.

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