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1
Pre-heat oven to 350 degrees Fahrenheit.
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2
Butter a 9 x 13 cake pan.
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3
Dust the pan with flour and tap to remove excess flour.
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4
In the bowl of a stand up mixer, cream butter until very smooth.
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5
Add sugar and beat until very light and pale in colour. In a separate bowl, combine flour with baking powder and salt.
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6
Slowly add flour mixture to butter and sugar mixture in three batches, alternating with milk (make sure to start and finish with the flour.)
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7
Add almond extract.
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8
Spread the batter in the prepared pan and smooth the top.
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9
Bake for 25 to 30 minutes until middle of the cake springs back when gently pressed with a finger and a toothpick comes out clean when inserted in the middle of the cake.
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10
Allow the pan to cool on a cooling rack for 30 minutes.
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11
Invert the cake gently and remove it from the pan.
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12
Let it cool completely before icing.
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13
To make icing, start with the raspberry syrup by heating berries and sugar over low heat until it reaches a simmer.
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14
Gently cook for one minute and then strain.
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15
Let cool completely.
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16
In a large bowl, whisk powdered sugar with milk and 22 ml of the berry syrup until smooth.
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17
If icing is too thick, add a touch of milk.
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18
Once the cake is fully cooled, cut in half lengthwise.
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19
Layer 500 grams of raspberries on the bottom half and press gently with a fork to crush them a little.
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20
Carefully layer the top half of the cake over the bottom half. Dust a clean work surface with powdered sugar.
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21
With rolling pin, roll out the almond paste until thin and place over cake.
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22
With a knife, trim excess almond paste.
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23
Cut the cake into preferred shapes.
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24
Holding the top and bottom of the petits fours with two fingers, carefully dip the sides of the cakes into the icing.
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25
Pour additional icing on top of the cake with spoon.
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26
Gently place over cooling rack with cookie sheet underneath to catch any drips.
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27
Leave for 30 min to set.
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28
Repeat with remaining cakes.
