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275g selfraising flour
275g caster sugar
sachet vanilla sugar
275g butter or vegetable margarine
4 free range eggs
zest of half a lemon
250ml double cream
can of tangerines on syrup
250g icing sugar
+/- 5 tablespoons of water
1.5 drop of orange food colouring
orange sprinkles
For our Dutch King's Day we make British fondant fancies, little sponge tartlets. In orange of course, it has to be festive for the mini-monsters :D You can make a glaze for the fancies or cover them in fondant icing - your choice - the snazzie kids prefer the glaze, with sprinkles.
How to make fondant fancies
Start by making the sponge
Preheat the oven to 180°C
Line a 20x20 cm baking tin with baking paper.
Mix the butter, sugar and vanilla sugar creamy.
Beat the eggs one by one into the butter mixture.
When curdling stir in a tablespoon of selfraising flour.
After adding flour the batter looks like this.
Add the lemon zest to the mixture.
Then fold in the selfraising flour.
Spoon the batter into the tin, smoothen the top.
Bake the sponge in 35-40 minutes golden brown.
Check with a skewer if the sponge is cooked inside.
The top will be removed, never mind if it's puffy.
Allow the sponge to cool in the tin on a wire rack, then turn it on a cutting board.
Make the filling while the sponge is cooling
Drain the tangerines well.
Beat the cream until stiff.
Cut off the edges around the sponge.
Cut off the top straight but leave the bottom as it is
Try cutting equal size cubes.
Halve the cubes across.
Top with cream and tangerines.
Sieve the icing sugar.
Trickle in some water and stir in between
Stir a thick fluid glaze with food colouring.
Spread the glaze all over the fancies.
Scatter sprinkles on the wet glaze.
Allow the glaze to set but not in the fridge as it will loose it's pretty shine
Delicious are the Fondant Fancies! Happy King's Day!