Petit Fours or small cakes, filled with jam and aromatic cocoa glaze!
A delicious, juicy and flat cake, which will not crumble, is the appropriate basis to make these little sweets almost a mouthful, after having to cut into small cubes, to cut again the cubes for filling with jam. Process as simple game.
The cocoa glaze is easy and even though it does not have the taste of chocolate tones, but equally captivating in my opinion, it has the cocoa flavor, that chocolate is a bit more "grumpy" in preparation and its use in relation to cocoa.
Yours!
A delicious, juicy and flat cake, which will not crumble, is the appropriate basis to make these little sweets almost a mouthful, after having to cut into small cubes, to cut again the cubes for filling with jam. Process as simple game.
The cocoa glaze is easy and even though it does not have the taste of chocolate tones, but equally captivating in my opinion, it has the cocoa flavor, that chocolate is a bit more "grumpy" in preparation and its use in relation to cocoa.
Yours!
| work: 1h:00′ | time: 2h:00′ | medium: |
Cake Ingredients (16 pieces)
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In fixed mixer bowl put the sour cream, sugar and butter. Beat well until the mixture turns white and become creamy, about 6'. |
Add one by one the eggs, beating well after each addition until incorporated the egg to the mixture. |
From above gradually add the flour, the baking powder and vanilla. If the mixture is too thick, add 2-3 tablespoons milk. Pour the mixture into a square silicon form dimensions 20×20cm (7.9×7.9 in), or metal form, buttered and floured. |
Bake the cake in a preheated oven at 170°C (338°F, Gas:3.5) for 45'-50', or until golden and a toothpick comes out clean when we stick it in the center of the cake. Remove the form from the oven, place it on a wire base and let it cool completely. |
Glaze & Filling
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To make the chocolate glaze, add the water and sugar in a small saucepan and let it boil to become syrup. Remove from heat and add cocoa. Stir well to dissolve the cocoa. Add milk and cream and stir to homogenize the mixture. If you need put it back on the fire to heat up the mixture again without to boil. |
Soak the gelatin in cold water and add it drained to the glaze. Mix very well to polish. Transfer the glaze to a cup dispenser for convenience, and leave aside to cool off. |
Cut the cake into squares with sides ~5cm (2in), you will have 16 cubes. Each cube cut it transversely and in the cut surface put a teaspoon of jam. Cover with the other half of the cube. Place the petit fours on a rack and when the glaze cools you hurl it or dip in glaze using a fork. Embellish with what you prefer. |
The more you let it cool so the glaze becomes thicker and makes a thicker layer up the petit fours.
In case of leftover glaze put it in a jar in the fridge. Somewhere you will need to use. From covering a cake to the filling in crepe…
If you use silicon form then leave the cake in the oven 5'-7' more than they do in other forms.
