Othellos
A small cake made with meringue and egg yolk batter, layered with cream in the middle and coated with fondant.
Ingredients
egg yolks
3
sugar
1/2 ounce (15 g)
flour
1 1/2 ounces (45 g)
egg whites
4 ounces (120 g)
fine sugar
1 1/2 ounces (45 g)
cake flour
1 1/2 ounces (45 g)
jam
3 ounces (90 g)
fondant
6 ounces (180 g)
cream or custard (or 1/4 pint heavy cream)
6 ounces (180 g)
Instructions
1
Step 1
Mix part A (egg yolks, sugar, flour) into a smooth batter.
2
Step 2
Whip part B (egg whites, fine sugar) into stiff meringue peaks.
3
Step 3
Carefully fold part C flour into the meringue, then combine with the batter.
4
Step 4
Transfer the mixture into a piping bag fitted with a 1/2 inch (12 mm) plain round tip.
5
Step 5
Pipe small rounds 1 1/4–1 1/2 inches (3–4 cm) in diameter onto a greased and floured baking sheet.
6
Step 6
Bake in a hot oven at 460°F (238°C) for about 8 minutes.
7
Step 7
Once cooled, hollow out the centers and fill with quality cream or custard. Trim the tops so the pastries stand upright.
8
Step 8
Brush or dip in warm apricot purée, then coat with flavored and colored fondant.
9
Step 9
Finally, pipe a spiral of fondant on top and garnish with candied petals, cherries, or nuts.
