Instructions: Line three 30 x 25 x 0.5cm baking trays wirh non stick baking parchment

In a mixing bowl whisk the whole eggs with the icing sugar to a stiff sabayon.

In a second bowl whisk the egg whitff to a smooth meringue consistency adding the caster sugar towards the end.

Carefully fold the sabayon and the meringue together slowly adding tbe ground almonds and flour followed by the warm melted butter

Pour the mixture into the prepared baking trays spreading it evenly to the corners.

Bake in the oven preheated to 200 degrees C/400 degrees F/gas mark 6 for 58 minutes until light golden in colour.

Transfer to a wire rack and leave to cool.

For the orange buttercream:
230g caster sugar
4 tspns glucose
3 egg whites
330g butter soft diced
zest of 2 finely granted oranges

Combine the sugar and the glucose with a few drops of water just to moisten.

Cook this mixture to a chick syrup consistency of a soft ball (118 degrees C) in a heavy saucepan.

Whisk the egg whites and as they start to peak add the syrup.

Continue whiskng until stiff.

Slowly add the butter and the orange zest until well incorporated.

This buttercream can be used immediately or later. If refrigerated it will set so leave at room temperature for it to soften. These quantines make about 500g.

For the assembly:
3 sheets sponge moistened with sugar syrup (qv) and a few drops of Grand Marnier 500g orange buttercream
1 almond paste sheet (Almond paste can he bought from specialist supermarkets. It is a high class marzipan containing over 50% ground almonds.)

Place one of the moistened sponge sheets on a tray.

Cover with a layer of the orange buttercream the same thickness as the sponge.

Repeat twice finishing widh a layer of the buttercream.

Roll out the almond paste slightdy larger than the sponge.

Colour with a blow torch.

Whilst slightly warm place the almond paste in the top of the layered sponges and press down carefully.

Allow to set in the refrigerator.

Cut to your preferred size and shape.

So named because it would tempt even angels this petit four is done in three parts. The light thin sponge or biscuit the orange buttercream and finally the assembly of these two and the cutting into bite sizes for petite fours with your coffee. It is also possible to cut them into fingers or small cakes to serve for afternoon tea. They also freeze very well so can be made in advance

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