Photo courtesy of Dr Oetker
Pain de Gene translates to ‘almond cakes’ but these little cakes are absolutely delicious in any language.
Earlier this year I attended a Baking Trends workshop hosted by Dr Oetker where I watched demonstrations by celebrated pastry chef Claire Clark. Claire has worked with Dr Oetker once again, making free online video tutorials available to help everyone create beautiful baking easily in their own kitchens. There are tutorials available for Rose Petal Cookies, macaroons, eclairs and mini meringues as well as these beautiful Pain de Gene.
I’ll share the recipe for these gorgeous little cakes here so you can get all the ingredients together, and then I’ll link to the video at the end of this post so you can see how to make them look as pretty as they do.
Pain de Gene
For the Cakes
185 grams butter, softened and at room temperature
185 grams caster / superfine sugar
185 grams self raising flour
125 grams Dr Oetker marzipan
½ teaspoon Dr Oetker vanilla extract
Dr Oetker gel colours in red, yellow, blue and green (or your choice of these)
Dr Oetker crystal neon sugars in pink, green, blue and yellow (or your choice of these)
Dr Oetker gel colours in pink, green, blue and yellow (or your choice of these)
1 box Dr Oetker marzipan
1 tub Dr Oetker butter cream or frosting
Dr Oetker shimmer spray
Dr Oetker polka dot sprinkles
Dr Oetker chocolate coloured beans
To make the cakes
Preheat the oven to 325ºF (165ºC).
Place the 125 grams of marzipan in an electric mixer with a paddle attachment and add the soft butter. Cream together lightly, combining thoroughly without over-creaming. Once the mixture forms a soft paste add the sugar and continue to cream on low speed for one minute.
Add the eggs, one at a time, creaming gently between each addition until fully combined. Once all the egg has been added, remove the bowl from the machine and fold in the flour. Add the vanilla and mix in.
Divide the dough in four equal parts and colour them pink, yellow, blue and green with the gel colours.
Pipe the batter into greased and floured mini cupcake tins. Bake for 15 to 20 minutes until the cakes spring back when touched lightly. Cool. Remove from the tins.
Divide the box of marzipan in four parts and colour green, yellow, pink and blue with the gel colours.
Roll each piece of coloured marzipan to a thickness of 1 cm on a board dusted with a little icing sugar as shown in Claire’s video.
Using a round cookie cutter the size of the top of the little cakes, cut out circles of the coloured marzipan. Spread a little butter cream or frosting on top of each cake to stick the marzipan down. Place corresponding coloured discs of marzipan on top of each of the little cakes.
Coat the sides of the cakes with a little butter cream or frosting using a small palette knife. Roll the sides of each cake in neon sugar to match the marzipan top.
Decorate with Dr Oetker polka dot sprinkles and chocolate beans in corresponding colours.
Spray lightly with shimmer spray to finish.
The 21st Century Housewife has not been compensated for this post. We did receive samples.