Petit Four Sponge
Almond Paste (loaf) 10 ½ oz
Sugar 5 ¼ oz
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
½ sugar and ½ water. Brought to a simmer.