CookEat Recipe
Petites Bouchées de Dames
Paired little sponge cakes with raspberry jelly and a pale rum icing.
Method
Steps
Step 1
Preheat a conventional oven to 400°F. Lightly butter a pastry baking tray and dust it with a little flour, keeping the separate one and a half ounces flour for the batter. Fit a pastry bag with a plain quarter-inch nozzle.
Step 2
Separate the four whole eggs. Put all four yolks in a bowl with the two ounces caster sugar and whisk briskly for six minutes until thick and pale.
Step 3
In a separate clean bowl, beat all four whites to a stiff froth. Gently fold them into the yolk mixture with the one and a half ounces flour and half teaspoon food-grade commercial vanilla essence, preserving the air in the mixture.
Step 4
Transfer all the batter to the pastry bag and pipe rounds about one inch across onto the prepared tray, leaving space between them. The mixture should give about twenty-four small rounds.
Step 5
Bake for about ten minutes as a guide, checking as that time approaches, until nicely coloured and firm through the centres, with a light spring when gently pressed and no wet batter. Remove the tray, let the cakes cool and carefully detach them.
Step 6
Turn the cooled rounds upside down. Spread a little raspberry jelly over the underside of each and join them in pairs, making about twelve bouchées. Set the pairs on a small wire rack over a tray.
Step 7
Use the white of one commercially pasteurized shell egg suitable for uncooked dishes. Mix the entire white with the two ounces icing sugar in a clean bowl and stir briskly with a wooden spoon for five minutes. Add the one teaspoon rum and mix well.
Step 8
Gently spread all the prepared rum icing over the paired cakes. Let the coating dry, then serve on a dish lined with a folded napkin. If not serving promptly, keep the iced cakes refrigerated at 40°F or below.
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