Japanese Green Tea Petits Fours
Serves: 2
Shirley Senger
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2
Eggs2 tbsps
White Sugar1 cup
Cake Flour2 tbsps
Cornstarch1 tsp
Green Tea (powdered)1 tsp
Cream Of Tartar1 cup
Heavy Cream6 tbsps
Almond PasteDirections:
1
Preheat oven to 450 degrees F (230 degrees C)
2
Grease an 11x7 inch pan
3
Line bottom with parchment paper and grease and flour paper
4
Sift together the flour, cornstarch and 1 tablespoon green tea
5
Set aside
6
In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes
7
Fold flour mixture into whipped eggs
8
In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy
9
Add 2 tablespoons sugar, continuing to beat until stiff peaks form
10
Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain
11
Spread batter into prepared pan
12
Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped
13
Sprinkle with confectioners' sugar, then invert onto a flat surface
14
Let cool
15
To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form
16
To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea
17
Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling
18
When cool, remove parchment paper from bottom of cake
19
Cut cake horizontally down the middle to make two layers
20
Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream
21
Cut assembled cake into 12 pieces using a knife or decorative cutters
22
Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes
23
Place the decorative marzipan pieces on top of cakes