Method

Vanilla Cake

Preheat the oven to 180 °C.

Line a 22 cm square tin with baking paper.

Place all of the ingredients for the cake in a bowl and mix well with an electric beater.  Pour the mixture into the prepared tin and bake for about 40-50 minutes, or until a skewer inserted into the centre comes out clean. Be sure to turn the tin around half way through the cooking time. Allow the cake to cool completely and then remove from the tin and place on a wire rack to cool completely.

Marzipan 

Combine the ground almonds and Natura Demerara Icing Sugar in the bowl of a food processor and blend well. Add the egg whites and the almond essence and pulse until all of the ingredients are combined and a dough has formed. Place the marzipan on a flat surface dusted with icing sugar and roll into a log shape. Wrap in cling wrap and chill in the fridge overnight.

To Assemble

Trim the top of the cake if necessary to ensure that it is flat. Turn the cake over so that the bottom of the cake is facing upwards. Spread a thin layer of apricot jam over the top of the cake.

Dust a flat surface with cornflour and roll out the marzipan to about 2 mm thick.

Lift it carefully and place it over the jam-spread top of the cake. Trim the two sides and then cut the cake into 4×4 cm squares.

Place the squares on a baking tray lined with baking paper and freeze overnight. This helps to avoid crumbs when the squares are dipped into the fondant icing.

Fondant Icing

Place 3 egg whites in a bowl and slowly add 300 g of Natura Demerara Icing Sugar until the mixture is a thickish, but still a runny consistency.

Take the petit four squares out of the freezer a few at a time. Dip each one into the fondant icing ensuring that they are completely covered.

Place each square on a wire rack to dry. The first layer takes quite a long time to dry; it’s best to leave them overnight.

Repeat the process the following day with a thicker fondant icing. Mix the remaining three egg whites and 500 g of Natura Demerara Icing Sugar to a thick paste. Dip the petit four squares into the icing and then allow to dry on a wire rack.

Put each petit four into a mini cupcake holder and decorate with fondant blossoms.