Petit Four Glace

What do you prefer to use? And why?

Genoise Sponge
Pound Cake
Butter Cake
Almond Cake (almond paste)

Any suggestions/input would be greatly appreciated. I'm stuck on what to use for the holidays.

[m brown]

I love frangipan, almond cake, because it retains moisture well and has outragous flavor, gets along well with others: buttercreams, icings, jams and chocolate too.

[momoreg]

What do we prefer to use for what? It really depends on what I'm making, but I tend to use a basic butter or sour cream sponge for filled cakes. My frangipane recipe is quite sweet, so I use it mainly in small cakes, tarts, etc.

Hi Momoreg-

My topic was petit four glace's. I don't know if you misunderstood (?)
Anyways, Do you use butter cakes, sour cream cakes as your cake base for petit four's?
Or, do you prefer something else?
I have only used almond cake.I guess because it has been easier to cut. I made a butter sheet cake, it's in the freezer now. Experiment tomorrow...
I've seen out there, genoise's cut into 3 layers and filled with fillings.(?)
Just wanted to know what's better out there and what's everybody using.
Thanks Momoreg.

[momoreg]

Whoops... Guess I missed that part...Hahah!


As I was saying...

I agree with mbrown...for petits fours, there's nothing like frangipane. It freezes well, too.

Momoreg,

What I'm familiar with, is Frangipane is a classic almond pastry filling. Do you mean-
using a almond cake(almond paste)as the petits fours base?
Sorry,confused...
And would you happen to have a favorite recipe to share?

Thanks again.

[m brown]

they call it an almond pound cake,

one pound of almond flour
one pound of sugar
or one pound of almond paste
one pound of butter
one pound of eggs
almond extract if needed
no flour if used for a filling
one half pound of flour
for frangipan cake.

this is the basic idea of frangipan

[m brown]

as a side note, you can flavor a frangipan with lemon, orange, cinnamon oils, use other nuts in place of the almonds, pistachio or walnut almond blends.
I can't say enough about this versitile cake!!!

[momoreg]

My frangipane is just about the same as mbrown's. I've just moved, and all my recipes are still in boxes (or at work), so forgive me for not posting it.

The mixture with the ground almonds, in equal amounts with the other ingredients, I call almond cream, although technically, I think it is frangipane too.