Frangipane Cake for Petit Fours

Jordan Michelle Falco

By
@Valencia_Baking

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.


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Ingredients

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

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cakes