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Apple Doughnut Petit-Fours

Course Dessert
Prep Time 10 minutes
Bake Time 30 minutes
Total Time 40 minutes

Ingredients

Cake Batter

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1 cup finely granulated sugar
  • 3 tbsp sour cream
  • 4 medium eggs
  • 2 tsp marmalade
  • 1 tsp Hedessent Crispy Doughnut Flavour Frops
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp Hedessent Tahitian Bean Flavour Drops
  • 1/4 tsp ground cinnamon + a pinch

Cream Filling

  • 125 g mascarpone cheese (1/2 cup)
  • 1/4 cup granulated sugar
  • 1 tsp Hedessent Apple flavour drops
  • 1 tsp Hedessent Lemon flavour drops
  • 1/2 tsp Hedessent Ginger flavour drops

Garnish

  • Apple chips candied ginger, or candied lemon disks

Instructions

Cake Batter

  • Preheat the oven to 350°F. Grease a 9” x 13” baking tray with butter and dust with flour.
  • In a large bowl, whisk together eggs, oil, marmalade, Hedessent Crispy Doughnut and Tahitian Bean flavour drops, and sour cream until just combined.
  • Add sugar, all-purpose flour, cake flour, salt, baking powder, and cinnamon to the wet ingredients. Mix well to form a thick, smooth batter.
  • Pour the batter into the prepared baking tray and bake for 30 minutes, or until a skewer inserted into the center comes out clean or with a few small crumbs.
  • Cool the cake on a wire rack for at least 30 minutes. Once cool, use a 3” round cutter (or shape of your choice) to cut out cake rounds. Let them cool further on a wire rack.

Cream Filling

  • in a medium bowl, whip mascarpone cheese, sugar, Apple, Ginger, and Lemon flavour drops until smooth and fluffy. Chill in the fridge until ready to use

Assembly

  • Transfer the mascarpone filling to a piping bag fitted with your preferred nozzle.
  • Pipe a layer of mascarpone onto a cake round, then sandwich with another round.
  • Pipe more mascarpone on top of the sandwich and garnish with apple chips, candied ginger, or lemon disks.
  • Repeat with the remaining cake rounds.