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frangipane cake for petit fours

(2 ratings)
Recipe by
Jordan Michelle Falco
Orlando, FL

IPP- Week 1 and 2 May 10th and May 17th This is a very huge rescipe and can be cut down accordingly, or made at once and then frozen. A very versitile batter that can be colored and flavored in many different and exciting variations.

(2 ratings)

Ingredients For frangipane cake for petit fours

  • 1 lb
    can almond paste
  • 25 oz
    granulated sugar
  • 3 lb
    softened unsalted butter
  • 36
    eggs
  • 28 oz
    sifted cake flour

How To Make frangipane cake for petit fours

  • 1
    Cream almond paste and sugar in the bowl of an (industrial size) electic mixer.
  • 2
    Add a little bit of egg to the almond and sugar mixture to soften then almond paste.
  • 3
    Add butter.
  • 4
    Add 1/3 of the eggs untill well combined, drop the bowl of the mixer and scape down the sides. Do this 3 more times until all of the eggs are incorperated.
  • 5
    Add the flour, and mix until just combined.
  • 6
    Portioning: 2 pounds per 1/2 sheet pan. 4 pounds per full sheet pan.
  • 7
    Add variations such as food coloring, sliced almonds or chopped hazelnuts, ect. Bake at 350 until set.

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