Petits Fours Presents Recipe

Name: Petits Fours Presents
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE:; 1 1/4 cups butter, softened; 2 cups sugar; 1 (7-oz.) tube almond paste; 6 large eggs; 3 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 cup strawberry jam; GLAZE:; 10 cups powdered sugar; 1/4 cup meringue powder; 1 cup plus 2 Tbsp. half-and-half; 2 teaspoons almond extract; QUICK ALMOND BUTTERCREAM:; 1/2 cup butter, softened; 2 cups powdered sugar; 2 tablespoons half-and-half; 1/2 teaspoon almond extract; Green food coloring paste

Servings: persons

CAKE:
1 1/4 cups butter, softened
2 cups sugar
1 (7-oz.) tube almond paste
6 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla extract
1 cup strawberry jam
GLAZE:
10 cups powdered sugar
1/4 cup meringue powder
1 cup plus 2 Tbsp. half-and-half
2 teaspoons almond extract
QUICK ALMOND BUTTERCREAM:
1/2 cup butter, softened
2 cups powdered sugar
2 tablespoons half-and-half
1/2 teaspoon almond extract
Green food coloring paste

1
Prepare Cake: Preheat oven to 325u00b0. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar and almond paste; beat 5 minutes or until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition.
2
Combine flour, baking powder, and salt; gradually add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Stir in vanilla. Pour batter into a greased and floured 13- x 9-inch pan.
3
Bake at 325u00b0 for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
4
Trim crusts from all surfaces, making sure top of cake is flat. Slice cake in half horizontally. Spread cut side of bottom half with strawberry jam; replace top half. Cover; freeze 1 hour or until firm.
5
Cut cake into 40 (1 1/2-inch) squares; brush away loose crumbs. Place squares 2 inches apart on wire racks in jelly-roll pans.
6
Prepare Glaze: Beat 10 cups powdered sugar, meringue powder, half-and-half, and almond extract at medium speed with an electric mixer until smooth.
7
Pour glaze over cake squares, completely covering top and sides. Spoon up all excess glaze; continue pouring glaze until all cakes have been covered. Let stand 1 hour or until glaze dries completely.
8
Prepare Quick Almond Buttercream: Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups powdered sugar, beating until light and fluffy. Add half-and-half and almond extract; beat 1 minute. Stir in food coloring paste.
9
Trim any excess glaze from bottom of each cake square. Spoon Quick Almond Buttercream into a piping bag fitted with a small round tip, and decorate as desired.
10
We tested with Wilton Meringue Powder, which can be found at craft and cake-decorating stores.
11
Use canned frosting in place of the glaze. Microwave the frosting at HIGH 30 seconds or until pourable. Tint glaze with desired food coloring paste, and follow glaze directions in method.

3279

kcal

Calories

116

Fat

544

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: CAKE:, 1 1/4 cups butter, softened, 2 cups sugar, 1 (7-oz.) tube almond paste, and more.

Yes, Petits Fours Presents falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Petits Fours Presents

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions