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Ингредиенты
- 1 Tbsp. butter plus
- 1 1/2 stk butter at room temperature
- 3 1/2 c. sugar
- 2 lrg oranges
- 3 lrg Large eggs at room temperature
- 2 3/4 c. cake flour
- 1/2 tsp salt
- 1 Tbsp. baking pwdr
- 1 1/2 c. lowfat milk
- 1 tsp vanilla
- 1 c. Almond Pastry Cream cool, (see recipe)
- 4 c. confectioners" sugar
- 1/2 c. fresh orange juice
- 1/2 c. sliced almonds toasted, crushed
Инструкции
- Preheat the oven to 350 degrees. Line a half sheet pan with parchment paper. Butter the entire pan with 1 Tbsp. of the butter.
- Using an electric mixer, fitted with a paddle attachment, cream the remaining 1 1/2 sticks of butter and 2 1/2 c. sugar together. Zest the oranges over the bowl and mix thoroughly, reserving the oranges. Add in the Large eggs 1 at a time, and mix well. Sift the flour, salt and baking pwdr. Add in the flour alternately with the lowfat milk. Mix well. Add in the vanilla.
- Pour into the prepared pan. Place in the oven on the middle rack. Bake till the top is golden brown and the cake springs back, about 25 min. Remove from the oven and cold for 5 min in the pan. Place a piece of parchment paper over the rack and carefully invert the cake onto a wire rack. Allow the cake to cold completely.
- For the orange syrup: In a saucepan, combine the juice of the oranges (about 1/2 c.) and the remaining 1 c. of sugar. Bring to a boil and cook for 2 min. Remove from the heat and cold completely. Brush the top of the cake with the orange syrup. Let the cake sit for 10 min.
- To assemble, cut the cake in half, crosswise. Spread the Almond Cream, proportionately over one cake. Place the other cake on top of the pastry cream and slightly press the layers together. Wrap in plastic wrap and chill till the filling has set, about 2 hrs.
- Using a serrated knife, trim off the edges of the cake and cut the cake into an even rectangle. Cut into individual cakes, 1 1/2 by 2 inches. Place the individual cakes on a 2 wire racks, over a half sheet pan lined with parchment paper, about 2 inches apart from each other.
- In a mixing bowl, combine the powdered sugar, orange juice and some of the lowfat milk. Whisk till smooth. Pour the frosting over each cake letting the excess drip down the sides of the cake. Using a knife, spread the frosting proportionately over the sides of the cakes. Sprinkle the top of each cake with the crushed almonds. Place the cakes back in the refrigerator and allow the frosting to set, about 1 hour.
- Serve the petite fours on a serving platter.
- This recipe yields about 32 petite fours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 12 servings | |
| Calories 652 | |
| Calories from Fat 124 | 19% |
| Total Fat 14.09g | 18% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 525mg | 22% |
| Potassium 173mg | 5% |
| Total Carbs 128.37g | 34% |
| Dietary Fiber 1.3g | 4% |
| Sugars 102.3g | 68% |
| Protein 5.88g | 9% |
