Petit Cheri (Little Darling) - Aspire Planning Group

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Petit Cheri (Little Darling)

“Welcome to the Church of Holy Cabbage, Lettuce Pray.” – Ambrose Bierce

These little cakes can be found in many patisserie cafes in Paris with their wonderful selection of different centres. I used a silicone inverted 2 inch square Flexipan mold and purchased it on the internet at I found it cheaper than getting it from Australia and Bake Deco has a great selection. Generally the silicon moulds are expensive but last forever and can be used for both savoury and sweet preparations.

I filled these cakes with chocolate ganache good quality organic ginger jam, wild blueberry jam, strawberry jam and apricot jam but you could fill them with caramel, fresh berries or other fresh fruits, the choice is yours.

Once baked these little cakes are soaked in sugar syrup and once filled, finished with a apricot glaze. I hope you enjoy them as they really are that something lovely to have with your favourite cup of tea.

Makes 8 (depending on the size of mold used)

Little Cake Ingredients:
  • Pre-heat oven at 160°C (320°F)
  • 380g almond powder (Almond meal)
  • 360g caster sugar
  • 380g whole eggs lightly beaten
  • 200g unsalted butter melted, lukewarm
  • 50g plain flour
Soaking Sugar Syrup:
  • 400g Water
  • 200g sugar
  • Bring to the boil till sugar has completely dissolved then allow to cool.
Apricot Glaze:
  • ½ cup of Apricot Jam and a little water
  • Bring to the boil and strain through a sieve.
  1. In a mixing bowl using a paddle attachment, put in the almond powder and sugar, mix on low to incorporate then slowly add the beaten eggs then the plain flour, finally the lukewarm melted butter making sure not to over whisk into peaks.
  2. Divide evenly the batter in each cavity making sure to only fill ¾ of the way. Gently tap then place a baking sheet on top then a grid on the Flexipan mold.
  3. Bake for approximately 20 minutes and allow to cool in the mould for 5 minutes before turning them out.
  4. Completely dip the hot cakes in the cold sugar syrup and drain on a grid to drip off excess syrup.
  5. Freeze to harden a little then take out of freezer and brush with apricot glaze.
  6. Fill the centres and decorate.