2/3 pound almond paste
2/3 cup granulated white sugar
2/3 cup unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
4 large eggs, at room temperature
2/3 cup flour
1/4 teaspoon salt
1/4 cup Hood-Crest Apricot Fruit Spread, heated and strained
1/4 cup Hood-Crest Blueberry Fruit Spread, heated and strained
White Chocolate Glaze:
8 ounceswhite chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into small pieces
1 tablespoon vegetable shortening
Almond Cake: Preheat your oven to 375 degrees F. Butter a 17 1/2 x 12 1/2 x 1 inch baking pan and line the bottom of the pan with parchment paper.
Beat almond paste until smooth, add sugar, and beat until combined. Gradually add the butter, beating until light and fluffy (2-3 minutes). Beat in the vanilla extract, then add eggs, one at a time, beating until well combined. Add flour and salt and beat until completely mixed together.
Evenly spread the batter into your pan and bake for about 15-18 minutes or until lightly browned, springy to the touch, and a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool for about 5-10 minutes. Run a knife or spatula along the sides of the pan and then gently slide the cake, along with the parchment paper, onto a wire rack to finish cooling.
Next, trim the edges of the cake with a sharp knife and divide the cake into three equal pieces. Take one layer and flip it onto a baking sheet that has been lined with parchment or wax paper. Peel off the parchment paper and spread the Hood-Crest Apricot Fruit Spread evenly on the top of cake. Take a second layer of cake and turn it upside down on top of the apricot, so it looks like a sandwich. Peel off the parchment paper and spread the Hood-Crest Blueberry Fruit Spread evenly on the top of the second cake. Place the last layer of cake atop the blueberry spread. Cover the whole cake with plastic wrap and then place a heavy plate or baking pan on top of the cake. This is done to compact the cake layers. Place in the refrigerator to chill until firm (at least 2-3 hours, but overnight is better).
Once the cake is firm, remove from refrigerator, and using a 1 1/2 inch cookie cutter, cut into desired shapes. Place the mini cakes on a baking sheet, cover, and place in the refrigerator while you make the White Chocolate Glaze.
White Chocolate Glaze:
Place chocolate, butter, and shortening in a stainless steel bowl. Place over a saucepan of barely simmering water and heat until smooth. (Watch carefully as white chocolate can easily over heat.) Remove from heat.
Place your small cakes on a wire rack that has been placed over a baking sheet. Using a small ladle pour the chocolate glaze over the cakes, making sure that the glaze completely covers each cake. If your glaze gets too thick, place it back over the heat to thin it out. Any glaze that drips onto the baking sheet can be strained and then it may have to be reheated. Place the frosted cakes into the refrigerator for about 15 minutes so the glaze can harden and become firm.
Petit Fours can be stored in a refrigerated covered container 7-10 days, so they’re perfect for making ahead! They can also be frozen for about a month.
Makes about 24 – 1 1/2 inch Petit Fours.