Eggless Petit fours, French style mini cakes in an eggless avatar, to make your valentine day celebration even more special <3 <3
Petit fours (pronounced as pe-ti-fur), literally small ovens in French, are bite-size fancy cakes
It is more about being imaginative and decorating these miniature cakes in numerous ways. You can cover them with marzipan or fondant or any glaze. They can be anything like meringues, macarons or eclairs.
Here, an eggless chocolate cake is cut into small pieces and covered with satin icing. I have used a recipe for an eggless cake, that my family loves, by celebrity chef Nita Mehta. This is the recipe that boosted my confidence when I started my baking journey 6 years back. Since then I have made this cake several times. My friend Reena posted these Petit fours in a food group on Facebook couple of weeks back. She used the same recipe for the cake and covered it with satin icing. They were so pretty that I was tempted to try my hands on these super cute treat.
The satin icing made the mini cake look gorgeous and it teamed up well with the eggless chocolate cake . Usually food colours are used in the icing to make them appetising but I didn’t have any, as I hardly use them, so opted for organic beetroot powder and strawberry jam for decoration.
Here’s the recipe of the Eggless Petit fours with satin icing with step-by-step pics.
How to make Eggless Petit four with satin icing
Preparation time: 15 minutes
Baking time: 30-40 minutes
Baking equipment used: 8″ square tin
Makes 6-12 pieces depending on size
For making Petit four you need :
1 eggless chocolate cake
1/4 cup jam + some extra for decoration
For satin icing :
15 gram or 1 tablespoon unsalted butter
1 tablespoon lemon juice
175 gram or little less than 1 & 1/2 cup Icing sugar, sifted
Few drops of food colour (I used 1 teaspoon beetroot powder for pink hue)
Ingredients for making eggless chocolate cake :
185 grams or 1 & 1/4 cup plain flour
30 gram or 1/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
200 grams or 1/2 tin (397 g) condensed milk
4 tablespoon castor sugar
125 ml or 1/2 cup vegetable oil
125 ml or 1/2 cup milk
1 teaspoon vanilla essence
[1 cup = 250 ml]
Method for preparing cake:
- Preheat the oven to 160 C/140 C fan/325 F/gas 3.
- Line and dust a square cake tin and keep aside.
- Sieve flour, cocoa powder, baking powder and baking soda together and keep aside.
- Take condensed milk and sugar in a bowl and beat well. Add oil and vanilla essence. Beat until well incorporated.
- Add flour and milk alternatively in three batches, mixing well with each addition.
- Mix everything well using a spatula in a cut and fold method (in a motion of writing 8). Do not overmix.
- Drop the batter in a prepared cake tin and bake in a preheated oven for 30-40 minutes or until a toothpick inserted comes out clean. Mine took 40 minutes.
- Leave to cool for 15 minutes then invert on a cooling rack and let it come to the room temperature.
Method for preparing icing :
- Warm the butter and lemon juice in a pan on low heat until melted.
- Add approx half cup of the icing sugar and heat gently. Keep stirring until dissolved.
- When the mixture begins to bubble at the sides of the pan, increase the heat slightly and cook for approx a minute until it starts boiling. Do NOT over boil at this stage or the icing will be too hard.
- Remove the pan from the heat and add another half cup of icing sugar.
- Mix with a wooden spoon then tip the mixture into a mixing bowl.
- Add colour and mix properly.
- Gradually add in remaining sugar and make a soft dough by mixing and rubbing it gently with wet hands until smooth. Do not add water, just wet your palm.
- Wrap immediately in a cling film and keep aside.
Assembling of Petit fours :
- Slice the cake horizontally into two.
- Warm jam and spread it on both the cut sides.
- Sandwich the two pieces together and cut them into squares. You can cut into circles too with the help of a cookie cutter. I cut them into rectangles though square would have looked better. Spread some warm jam on the top too.
- Roll the prepared satin icing thinly between two sheets of cling film and cut it into squares, same size as the cake pieces.
- Gently lift it with the help of a palette knife/butter knife and place the icing on the top of the cake. Repeat the same for all cake pieces.
- Decorate each cake as desired with the satin icing. You can make flowers with the icing or can sprinkle some decorative edible balls. I didn’t cover the whole piece. Just added small flower shape and used strawberry jam to decorate them.
An easy to prepare and delicious treat is ready to devour!
Stepwise pics for baking cake
Assembling the cake
Stepwise pics of making satin icing
- Do not overmix the batter. Mix until you see everything is well combined.
- Dust your cake tin with cocoa powder instead of flour to avoid white spots on the baked cake.
- Do not cook the icing for long otherwise it would result in rock hard icing. Be quick and be gentle.
- The icing would feel a bit dry while mixing. Just wet your palm and mix the icing. It should come together easily. Do not get tempted to add water to it!
- I have used strawberry jam. You can use any.
- Roll the icing between the sheets of cling film.
- Do not roll very thin or thick.
- After cutting into desired shape, lift the icing with the help of a spatula or butter knife.
- Be creative and decorate them in any way you like.
And last but not the least, do not forget to share them with me 🙂
Try `em out this valentine and spread the love all around you in the form of these pretty Eggless Petit fours. Hope you will love them as much as you have loved other recipes on my space. Here are top 5 recipes on my blog.
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