Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease 23cm x 33cm (9-inch x 13-inch) swiss roll pan with butter; line with 2 sheets of baking paper, extending paper 5cm (2-inches) above all sides.
2.Beat eggs in small bowl with electric mixer about 8 minutes or until pale and thick. Gradually add sugar, beat until sugar dissolves. Fold in sifted dry ingredients. Pour mixture into pan. Bake cake about 15 minutes. Stand cake 5 minutes before turning, top-side up, onto baking-paper-lined wire rack to cool; remove lining paper. Trim all edges of cake.
3.Heat jam and liqueur in small saucepan until melted; strain mixture into small bowl.
4.Cut cake in half widthways, then split each half horizontally. Place one of the top layers of cake, top-side down, onto a tray, brush evenly with a quarter of the jam mixture. Continue layering cake and jam mixture until all cake pieces are used; brush top with jam mixture. (When layering, use one of the cake bases, bottomside up, on top of the cake; this gives a smooth top.)
5.Roll marzipan between sheets of baking paper until large enough to cover top of cake. Place on top of cake; invert onto baking-paper covered tray. Wrap sides of cake in plastic wrap. Top cake with baking paper, place another tray over paper. Weight with a brick or other heavy object; refrigerate overnight.
6.Remove brick, tray and top piece of paper, invert cake onto board, so the marzipan is on top. Cut cake in half crossways. Cut one half into about 3cm (1¼-inch) squares. Use a deep 3cm (1¼-inch) round cutter to cut the other cake half into 3cm (1¼-inch) rounds.
7.Place ready-made icing in medium heatproof bowl over medium saucepan of simmering water; stir over heat until smooth. Stir in egg white, and a little water if needed, until the icing is the consistency of pouring cream. Working quickly, pour a third of the icing into a small bowl; tint with pink food colouring. Pour half of the remaining icing into another small bowl; tint with green food colouring. Leave remaining icing white. Cover icings with plastic so they won’t dry out.
8.Separate cakes into three lots; place one lot of cakes over wire rack on tray. Quickly pour pink icing over these cakes; spread icing around sides as each cake is iced. Pour excess icing from the tray into heatproof bowl, reheat over simmering water, then pour over cakes until completely covered.
9.Repeat with remaining cakes and icing. Stand the cakes at room temperature until set.
10.Gently melt chocolate; cool slightly (it must still be melted, but not hot, otherwise it will melt the icing). Spoon chocolate into piping bag fitted with small plain tube; decorate petit fours with chocolate. Stand until set.
White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops.
Note
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