Small White Cake with Fondant Decorations
- For the batter
- 3 eggs
- 60 grams fine sugar
- 75 grams butter
- ½ teaspoon grated Lemon peel
- 200 grams Pastry flour
- ½ teaspoon Baking powder
- 2 tablespoons cornstarch
- 3 tablespoons lemon juice
- 1 tablespoon milk
For the batter: Preheat oven to 200°C (approximately 400°F).
Whip eggs with sugar and butter until very fluffy. Stir in lemon peel. Mix flour with baking powder and cornstarch and add, also stirring in lemon juice and possibly a little milk. The dough should drop with difficulty from the spoon. Divide dough into 6 small round molds 6 cm (approximately 2 1/3 inches) rounf, flatten and bake until golden brown for about 20 minutes in the oven. Remove from oven, turn out cakes from the molds and leave to cool.
For the icing: Beat egg whites and gradually add two thirds of the powdered sugar, possibly adding even more powdered sugar. The icing will be thick and creamy, so that it has stability, but can still flow. When it reaches the right consistency, mix the icing with an electric hand mixer for about 3 minutes. Spoon into a small pastry bag with no. 2 or 3 tip, closing the tip airtight with foil and refrigerate icing until needed.
For the covering: Prick the cakes multiple times and soak with liqueur.
Roll out fondant thinly on a silicone mat about 1 cm (approximately 3/8 inch) thick and cover each cake with it. Pinch edges together and smooth if necessary. Knead remaining fondant again and form into beads of different sizes shapes, about 5-20 mm (approximately 3/16-3/4 inches). Place beads as a necklace around the base of the cake and stick with a little icing. Glue together 3-4 different sized beads with icing and let dry, then place the turrets on the cake. Use icing again as glue. Decorate with remaining icing by placing small dots on the cakes. Allow to set and serve as desired.