Please enter the email you’re using for this account.
Parve
Hard
24 Servings
Allergens 
1 Hour, 30 Minutes
Diets
No Diets specified
These Petit Fours are simply beautiful! Delicious and professional looking, these are the perfect mini-cakes to make for a special occasion, such as a kiddush, sheva brachos, or any simcha.
8 eggs, separated
1 cup sugar
1 cup ground nuts
3/4 cup flour
1 teaspoon Haddar Baking Powder
2 tablespoons Gefen Vanilla Sugar
rind of 1 lemon, grated
8 eggs, separated
1 cup sugar
8 ounces chocolate, melted
1 tablespoon coffee
1/4 cup orange juice
1 teaspoon Haddar Baking Powder
15 tablespoons ground nuts
5 tablespoons Gefen Bread Crumbs
1 pound margarine
4 eggs
1 and 1/2 cups sugar
2 tablespoons Gefen Cocoa
8 ounces chocolate
3/4 cup water
1/2 teaspoon Gefen Rum Extract
Beat egg whites until fluffy.
Gradually add 1/2 cup sugar, beating until stiff peaks form.
Beat yolks with remaining sugar until light.
Add remaining ingredients gently, mixing until just blended.
Fold in beaten egg whites.
Pour into lined cookie sheet and bake at 350 for 30 minutes.
Beat egg whites until stiff.
Gradually add 1/2 cup sugar, beating until stiff peaks form.
Separately beat yolks with 1/2 cup sugar until lemon colored.
Add chocolate, coffee and orange juice.
Gently fold into egg whites.
Gradually add remaining ingredients.
Pour into lined cookie sheet and bake at 350 for 30 minutes.
Cream margarine and eggs.
Over double boiler, bring sugar, cocoa, chocolate and water to a boil.
Pour in a thin stream into creamed margarine and continue beating until smooth and glossy.
Add rum, mix well.
Spread frosting over light cake.
Invert dark cake over cream and cut into 1 1/2″ squares.
Pour frosting over each square, allowing it to drizzle down the sides.
Garnish with icing flowers.
Photography and Styling by Tamara Friedman
How Would You
Rate this recipe?
Please log in to rate
Is part of the recipe missing? Or maybe I’m just misunderstanding something?
The recipe says to pour frosting, but isn’t the frosting too thick to do that?
Also, the photo shows that the frosting on the inside is lighter than the frosting on top. So maybe is it a different frosting that was used?