How to Make Petit Fours

I don't know what it is about this pretty little dessert, but I enjoyed the process of making them so much that I thought I could be a full-time baker.  Four layers of delicious almond cake with raspberry filling between the layers and a thin layer of marzipan to top it off- it is divine.  If you are a fellow almond lover, you must make this beautiful dessert.

A petit four is a small confectionery or appetizer.  It is not exclusively coated mini cakes.  Petit fours include small tartlets and eclairs.  Traditionally, petit fours ("small oven") were baked in a small oven next the main oven.  We'll start there.  Preheat the oven to 375F.

Cream 1# of almond paste (2 cans).  Almond paste is made with finely ground blanched almonds and sugar.  Add 2 sticks of butter, quartered and continue to cream.

 Add 1 cup of sugar,  6 eggs, 1 teaspoon vanilla & a pinch of salt.  Add 1 1/4 cup of flour (high altitude adjustment).  

 Divide the batter between two greased pans with a layer of greased parchment paper.

 Spread evenly.

 Bake for approximately 17 minutes- just as the cake edge peels away from the pan.

 Cut around the edges of the pan.  For the filling, I used the same brand as the almond paste for the raspberry filling.

 Spread a thin layer of raspberry filling on the top of one cake.

 Flip the other cake on top of the cake with raspberry filling and tap to release the cake.

 This the bottom side of the 2nd cake.  The parchment paper is on the top of both cakes.  You still have parchment below the bottom layer.

 Parchment Paper removed.  Flip both cakes on top of a piece of parchment paper (removing from the baking pan) and peel off the remaining piece of parchment.

 Now you  have two layers stacked.  Cut the cakes in half:

 Spread raspberry filling on the top of one half:

 Flip the other half of the cake on top of the raspberry layer:

 This is what you'll have:

Place parchment on the top of the cake and press the layers with heavy baking pans.  I used both baking pans and heavy platter.  Let the cakes rest under the weight up to a few hours.  I made the marzipan and dipped chocolate covered strawberries while the layers condensed under the weight for about an hour.

 Remove the weight and add another thin layer of raspberry filling to secure the thin layer of marzipan.

The next step is to roll out marzipan for the top.  I will detail the marzipan instructions in the next post to get you all the way to this point:

Stay with me.  All of the steps are worth the effort to get to the end result.

Now it is time to top the pretty four layer cake with a thin layer of marzipan.  Marzipan is a smooth layer of almond candy used to top cakes or make edible figurines.  It is similar to the marshmallow fondant I make, but tastier and a little easier to work with because it isn't as sticky as melted marshmallows.

 Start by breaking up 1# (again, 2 cans) of almond paste in a mixing bowl:

 Add 3 cups of powdered sugar and combine until you achieve a sandy texture.  Then mix in 2 large egg whites.

 Remove the marzipan to a powdered sugared surface and knead until smooth:

 Roll thin:

Trim to desired size (larger than cake) and roll over the top of the rolling pin to transfer to the top of the cake:

 Here is the marzipan on top of the cake:

 Trim all four sides of the four layered cake:

 Measure off 1 1/2" on either sides of the cake and score with a metal ruler:

Measure off 1 1/2" on the opposite sides to create 1.5" x 1.5" cubes.  Score lines on the top of the marzipan with the metal ruler and then follow the lines to cut through the cake using a serrated knife.  The individual cubes should easily pull apart.

 This recipe made enough marzipan to cover at least 2 cakes.  The remaining marzipan was wrapped tightly and stored in the freezer.