English Miniature Lamingtons (Petits Fours)
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Ingredients
Icing
| 3 cups | powdered sugar | | 3 tbsp. | unsweetened cocoa powder | | 2 tbsp. | butter, melted | | warm water | | unshredded coconut |
Plain Genoise
| 3 | eggs | | 1/2 cup | superfine sugar | | 1 tsp. | vanilla extract | | 3/4 cup | all-purpose flour | | 2 tbsp. | butter, melted and cooled |
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Instructions
TO MAKE GENOISE: Preheat oven to 350 F. Grease and flour bottom and sides of a 14 inch x 10 inch baking pan. Shake out excess flour.
Combine eggs and sugar in a medium mixing bowl. Place bowl in a pan of hot water (don't let bowl touch hot water). Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted. Remove from heat and add vanilla. Continue beating until mixture is almost cool. Fold flour into egg and sugar mixture. Mix in butter.
Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks.
CUT GENOISE INTO 24 SMALL RECTANGLES.
FOR THE ICING: IN A MEDIUM BOWL, SIFT SUGAR AND COCOA INTO BUTTER. MIX IN ENOUGH WARM WATER TO MAKE THIN ICING.
DROP EACH CAKE INTO ICING. TURN OVER TO LIGHTLY COAT ON ALL SIDES. REMOVE; PLACE ON A WIRE RACK SET OVER A BAKING SHEET. SPOON COCONUT ON TOP OR CAREFULLY ROLL EACH PIECE IN A SMALL BOWL OF COCONUT. LET SET. STORE IN A COVERED CONTAINER WITH WAXED PAPER BETWEEN LAYERS UP TO 1 WEEK. MAKES 24 CAKES.
Chocolates & Petits Fours.
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