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Orange and White Chocolate Petit Fours: The Recipe to My Inevitable Deterioration

You'll have the great taste with less of a hassle.
Other
4 servings
15 min
20 min
Very Easy

Ingredients

4

For the Cake:

For Decorating:

Preparation

  • Split the egg yolks from the whites. Beat the egg whites until stiff and then set aside for later.
  • Mix together the softened butter and sugar until they have a creamy white color. Now add the egg yolks and vanilla to this mixture and blend together.
  • Fold the orange zest into the dough. Combine all dry ingredients in a seperate bowl and then alternately mix in the dry ingredients and orange juice.
  • Now fold the stiff egg whites into the dough making sure not to beat them in, otherwise the egg whites will brake down.
  • Pour the batter into a buttered and floured cake pan and bake at 320 Fahrenheit (or 160 Celsius) until the top is a nice golden brown or a tester comes out clean.
  • After letting the cake cool for a few minutes it should have pulled away from the side of the pan; if not run a knife around the edge and then turn it out onto a cooling rack.
  • In the meantime melt the white chocolate on low heat in a double boiler. As soon as the cake has cooled, drizzle it with the white chocolate and decorate as you like.


Photos

Orange and White Chocolate Petit Fours: The Recipe to My Inevitable Deterioration, photo 1
Orange and White Chocolate Petit Fours: The Recipe to My Inevitable Deterioration, photo 2

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