Classic Petits Fours
These delicate little cakes are a perfect bite-sized treat, consisting of layers of tender almond sponge cake, apricot jam, and a smooth fondant glaze. They are elegant and ideal for special occasions or afternoon tea.
An original recipe by Forkin
- Total time
- 3 hr 55 min
- Serves
- 12
- Difficulty
- Hard
- Per serving
- 326 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
almond sponge
- 100 galmond flour
- 50 gall-purpose flour
- 120 ggranulated sugar
- 3 pcsegg, large, separated
- 60 gbutter, melted
- 1 tspvanilla extract
filling
- 150 gapricot jam
fondant glaze
- 400 gpowdered sugar
- 60 mlwater
- 1 tbsplight corn syrup
- 1 pinchfood coloring, optional(optional)
Equipment
saucepan · long serrated knife · spatula · wire rack · baking sheet · parchment paper · electric mixer · mixing bowls · whisk · 9x13 inch baking pan
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
About 5 min
- 2
In a medium bowl, whisk together the almond flour, all-purpose flour, and granulated sugar.
About 2 min
- 3
In a separate bowl, whisk the egg yolks with the vanilla extract until combined.
About 1 min
- 4
In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
About 3 min
Cook’s note: Ensure your bowl and beaters are completely clean and grease-free for best results with egg whites.
- 5
Gently fold the egg yolks into the dry ingredients until just combined.
About 1 min
- 6
Gradually fold in the melted butter until incorporated.
About 1 min
- 7
Carefully fold the beaten egg whites into the batter in three additions, being careful not to deflate the mixture.
About 2 min
Cook’s note: Use a gentle, lifting motion to maintain the airiness of the batter.
- 8
Pour the batter into the prepared baking pan and spread evenly.
About 1 min
- 9
Bake for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
About 25 min
- 10
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
About 20 min
- 11
Once cool, trim the edges of the cake to create a neat rectangle. Slice the cake horizontally into two even layers.
About 5 min
Cook’s note: A long serrated knife works best for slicing cake layers.
- 12
Warm the apricot jam slightly in a small saucepan over low heat or in the microwave until it is spreadable.
About 2 min
- 13
Spread an even layer of the warmed apricot jam over one cake layer.
About 2 min
- 14
Place the second cake layer on top of the jam-covered layer.
- 15
Refrigerate the layered cake for at least 30 minutes to allow the jam to set and the cake to firm up.
Cook’s note: This step makes the cake easier to cut cleanly.
- 16
Once chilled, trim the edges of the layered cake again to ensure perfectly straight sides. Cut the cake into small, uniform squares or rectangles, about 1-inch by 1-inch.
About 10 min
Cook’s note: Use a ruler for precision if desired.
- 17
To make the fondant glaze, combine the powdered sugar, water, and light corn syrup in a heatproof bowl set over a saucepan of simmering water (a double boiler).
About 5 min
Cook’s note: Do not let the bowl touch the simmering water. The steam will gently heat the mixture.
- 18
Whisk constantly until the mixture is smooth, glossy, and reaches a temperature of about 40°C (105°F). If desired, stir in a pinch of food coloring.
About 5 min
Cook’s note: The glaze should be thick enough to coat a spoon but still pourable.
- 19
Place the cut cake pieces on a wire rack set over a baking sheet to catch any excess glaze.
About 1 min
- 20
Pour the warm fondant glaze evenly over each petit four, ensuring all sides are coated. You may need to gently guide the glaze with an offset spatula.
About 5 min
Cook’s note: Work quickly as the glaze sets relatively fast.
- 21
Allow the petits fours to set completely at room temperature for at least 1 hour before serving.
About 1 hr
Per serving
Nutrition
- Calories
- 325.9kcal
- Protein
- 4g
- Carbs
- 58.1g
- Fat
- 9.6g
- Fibre
- 1.1g
- Sugar
- 51.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store petits fours in an airtight container at room temperature.
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