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Petit Four Sponge

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Member since 2007

Serves | Prep Time | Cook Time


Almond Paste (loaf) 10 ½ oz
Yolks 9
Sugar 5 ¼ oz
Eggs 3
Vanilla Extract ¾ tsp
Salt ¾ tsp
Lemon Zest 1
Cake Flour 3 ¾ oz

Petit Four is covered with marzipan layered with jam.

Put room temp almond past in a mixing bowl

Add sugar and mix. Try to get mix smooth.

Add lemon zest

Add some egg yolk to help smooth out.

Use a flat pan that has parchment cut extract to pan.

Spray pan and spray parchment.

Add the rest of the egg yolks

Add salt and vanilla when smooth.

Turn down mixer speed and add whole egg one at a time.

Mix medium and scrape down sides of the bowl.

Shift cake flour

Add flour to mix and fold in with whisk.

Pour in pan. Spread corner to corner.

Bake in a convection oven 350F until light in color.


Remove sponge from pan.

Cut off edges. Cut in half.

Spread jam and top with the other half.

Cut off edges to make even.

Spread jam on top of cake thin.

Roll out Marzipan on powder sugar thinly.

Put marzipan over cake and cut off extra.

Store on cardboard.



Pour fondant over chilled pieces.

Allow to harden

Pipe designs onto with melted choclate

Pairs Well With


Mixing Method Creaming Method

Scale to Yields ½ Sheet pan

Finish Cut and Layer with filling

Baking Temp 350F

Source Manual


Simple Syrup

½ sugar and ½ water. Brought to a simmer.

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