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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Petit Fours Recipe

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This recipe for Petit Fours is from Heritage Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
10"x15" sponge cake
Filling
12 ounces apricot, pineapple or seedless raspberry jam for EACH 10x15"layer of jam you need
Directions:
Directions:
Spread apricot jam over cake and trim off about 1/2 inch of cake on all sides. Roll out the marzipan and cover the top of cake. Cut the cake into 1 1/2-inch squares.
A 15"x10" sponge cake makes about 60 petit fours. Let the cake layer age 1 day before cutting for best results.
Petit Fours can be cut from a single layer of cake, or if the layer is thin, several layers of sponge cake can be sandwiched with marzipan, jam, or pastry cream. They can be cut into squares or shapes, such as diamonds, rounds, ovals, triangles, or hearts. The size of a petit fours for should be one or two bites, no more than 2 inches along the longest measure. The glaze should cover all sides.
Personal Notes:
Personal Notes:
OPTIONAL BUT TRADITIONAL 12 ounces marzipan (makes one layer for top of 10"x15"cake)
Aka Jelly Roll

 

 

 

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