frangipane cake for petit fours
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.
prep time
cook time
method
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yield
Ingredients
- 1 pound can almond paste
- 25 ounces granulated sugar
- 3 pounds softened unsalted butter
- 36 - eggs
- 28 ounces sifted cake flour
How To Make frangipane cake for petit fours
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Step 1Cream almond paste and sugar in the bowl of an (industrial size) electic mixer.
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Step 2Add a little bit of egg to the almond and sugar mixture to soften then almond paste.
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Step 3Add butter.
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Step 4Add 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.
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Step 5Add the flour, and mix until just combined.
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Step 6Portioning: 2 pounds per 1/2 sheet pan. 4 pounds per full sheet pan.
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Step 7Add variations such as food coloring, sliced almonds or chopped hazelnuts, ect. Bake at 350 until set.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
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