Tuesday, February 7, 2012
If you are 100% prepared, then this might not be as time consuming as it was for me, I made the almond paste from scratch as well as the frangipane cake, which is the traditional cake for this nice little dessert.
You will need one recipe of cake or you could always just make or buy a different kind of cake as long as you can cut it without crumbling too much. If the cake is dry, brush on some fruit liquer or melted jam (or both!).
You will also need a fruit jam of your choice or you could make butter cream layers. I used raspberry and apricot jam since the cake was pretty rich.
Step 1. Determine the size petit fours you want. I think mine were about a square inch. I cut the first row, and then used that row as a pattern to make even squares across the rest of the cake.
Step 2: Look through your squares. If any of them are thick enough to be split, I say go ahead and split them to thin out the cake. It will be nice to have a couple triple petits fours (wow so many numbers in that sentence!)
Step 3: Start spreading the jam! Don't put too much or it will ooze out of the sides, and don't do too little, you want to be able to taste the fruit! Top the jammed cake with another cake and voila, you have a double layer petit four, or if you want to make a triple layer, try using two different fruit jams.
Step 4: Once you have all of your petits fours ready, get your glaze going. Here is the recipe I used: