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.
Provided by Jordan Michelle Falco @Valencia_Baking
Categories Cakes
Number Of Ingredients 5
Steps:
- Cream almond paste and sugar in the bowl of an (industrial size) electic mixer.
- Add a little bit of egg to the almond and sugar mixture to soften then almond paste.
- Add butter.
- 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.
- Add the flour, and mix until just combined.
- Portioning: 2 pounds per 1/2 sheet pan. 4 pounds per full sheet pan.
- Add variations such as food coloring, sliced almonds or chopped hazelnuts, ect. Bake at 350 until set.
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