Ingredients
- two 14 × 20 cm (5 1/2 × 8 inch) ready-made sponge cakes
- 160 g (5 3/4 oz/1/2 cup) apricot jam
- 1 tablespoon rum (optional)
- 3 × 500 g (1 lb 2 oz) packets ready-made white icing
- icing (confectioners') sugar, sifted, for dusting
- blue or pink food colouring
- 48 edible sugar decorations
- 1 egg white, lightly beaten
Filling
- 250 ml (9 fl oz/1 cup) milk
- 55 g (2 oz/1/4 cup) caster (superfine) sugar
- 2 egg yolks
- 1 teaspoon natural vanilla extract
- 2 tablespoons cornflour (cornstarch)
- 2 teaspoons powdered gelatine
- 60 ml (2 fl oz/1/4 cup) boiling water
- 250 ml (9 fl oz/1 cup) cream, whipped to firm peaks
Sugar syrup
- 200 g (7 oz) sugar
- 100 ml (3 1/2 fl oz) water
Method
1. To make the filling, bring 185 ml (6 fl oz/3/4 cup) of the milk and half the sugar to a simmer in a medium saucepan over medium heat. Whisk the remaining milk and sugar, the egg yolks, vanilla and cornflour in a bowl. Gradually pour in the hot milk, whisking constantly. Return the mixture to the clean saucepan and cook over medium–high heat, whisking constantly, until thick. Allow to cool for 10 minutes. Transfer to a bowl. Press a piece of plastic wrap onto the top of the filling to seal. Refrigerate until just chilled. Sprinkle the gelatine over the water and stir until dissolved. Set aside to cool. Beat the gelatine into the filling mixture using electric beaters. Fold the cream into the mixture until well combined.
2. Grease and line the base of a 20 × 30 cm (8 × 12 inch) baking tin with baking paper, extending over the long sides for easy removal later.
3. Cut each sponge cake horizontally into two even slices. Place two slices of the sponge in the prepared tin, to form one layer. Warm the jam and rum in a small saucepan and spread evenly over the sponge.
4. Pour the filling over the top and spread to an even thickness. Finish with a layer of the remaining sponge slices. Transfer to the refrigerator for 2–3 hours (or the freezer for 1 hour) and chill until firm. Trim the outside and cut into 48, 2.5 cm (1 inch) squares. Place in the refrigerator until needed.
5. To make the sugar syrup, bring the sugar and water to the boil in a small saucepan. Allow to cool.
6. Slice each packet of icing in half and wrap each half in plastic wrap to avoid it drying out. Place a sheet of baking paper on a work surface and sprinkle with the icing sugar. Knead 3–4 drops of colouring into a piece of icing. Roll out to a 30 cm (12 inch) square sprinkling with icing sugar as needed. Cut into 7 cm (2¾ inch) squares. Brush the outside of a sponge square with sugar syrup to attach the icing. Carefully remove a square of icing and place over the top of the sponge square. Gently press over the cake with the tips of your fingers dusted with icing sugar. Smooth and trim the excess. Repeat with the remaining icing, sugar syrup and sponge squares. Brush the backs of the sugar decorations with egg white and attach to the top of the petits fours. Refrigerate until needed.
