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Spring Shower Almond Petits Fours

  • yield: Makes 30

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Ingredients

  • 6 tablespoons unsalted butter, softened, plus more for baking sheet
  • 1 1/4 cups cake flour (not self-rising), plus more for baking sheet
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1/2 cup almond paste
  • 4 large eggs, separated
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup cherry preserves, processed in a food processor
  • Sugar Glaze
  • Gum paste cherry blossoms, (available at Wendy Kromer Confections)

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.

  2. Step 2

    Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.

  3. Step 3

    Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.

  4. Step 4

    Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.

  5. Step 5

    Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 11/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms. Cakes can be refrigerated up to 2 days.

Source
Martha Stewart Living, January 2006

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Reviews (8)

  • 12 Aug, 2014

    I have made this cake to use as petit fours many many times and have never had a problem. The cake is delicious and cuts perfectly with a biscuit cutter once cooled, preferably overnight in the refrigerator. A wonderful recipe!

  • 29 Mar, 2014

    I have to echo what the other commenters have said unfortunately. The cake is far too sticky and crumbly to cut neatly, and it would have made so much more sense to divide the batter in two and bake two sheets then put the filling in the middle of them. The icing also soaks into the cake and you're left with a sickly sweet spongey mess as opposed to the beautiful picture above. I'm no stranger to advanced baking or confections but this is just a faulty recipe.

  • 17 Apr, 2013

    I am sooo glad to see the reviews BEFORE i tried this little cakes. I am from New Orleans and these little cakes where very popular when I was a kid. I don't remember them too sweet (of course I WAS a kid ) these were served a lot at showers and luncheons. I have had SEVERAL recipes from this site not turn out like described. I will differently let this one go by without trying. Thanks for your honest reviews.

  • 16 Jul, 2011

    Boooooo!! So much work and I am leaning towards throwing them away. The cake recipe was good. After that it was downhill. They are WAY TOO SWEET and for me that is saying a lot because I am a sugar fiend. And ugly!! the frosting does not go on smooth and opaque like the photo. Yuck, I won't make these again. Don't waste your time.

  • 25 Jan, 2011

    The cake was easy enough, but glazing these suckers was a real pain. After they were glazed I found them way too sweet. I'm glad I tested them before making them for the shower. I don't think this is one I'll try again.

  • 8 Apr, 2010

    The sugar glaze did not come out properly and was just absorbed into the cakes, even though I followed the recipe exactly. A little disappointing for my Easter menu.

  • 26 Mar, 2010

    I would use the recipe above as is, but substitute glaze for the cherry filling.

  • 10 Mar, 2010

    I would like to make petit fours that are one layer without preserves. However every recipe I see has preserves even if only on top between the glaze. Does anyone know how to make this type of petit fours and what size pan is needed?