Almond Sponge Petits Fours with Raspberry Jam and Vanilla Glaze

11 ingredients

13 steps

What you need

Restated from the original video

1
Heat the oven to 180 °C (350 °F). Line a 20 x 30 cm (8 x 12 in) baking tin with parchment paper.
2
Whisk the eggs and sugar in a heatproof bowl set over a pan of barely simmering water until warm, about 45 °C (113 °F). Move to a mixer and whip on high speed until pale, thick and tripled in volume, 6-8 min.
3
Fold in the flour and ground almonds in 3 additions, using a wide spatula.
4
Stir a scoop of the batter into the cooled butter, then fold that back into the rest, keeping as much air as you can.
5
Spread the batter evenly in the tin. Bake until the top springs back when pressed, 14-16 min.
6
Cool the sponge in the tin for 5 min, then turn it onto a wire rack and peel off the paper. Let it cool completely.
7
Cut the sponge in half crosswise to make two equal layers. Spread one layer with the jam.
8
Roll the almond paste into a thin sheet the size of the sponge, between two sheets of parchment. Lay it over the jam, then top with the second layer. Press gently.
9
Wrap and chill for 1 hour, so the layers firm up and cut cleanly.
10
Trim the edges with a long sharp knife, then cut the block into 16 neat squares about 4 cm (1 1/2 in) wide. Set them on a rack over a tray.
11
Stir the icing sugar, vanilla and hot water into a smooth glaze that coats a spoon in a thick ribbon. Add a few drops of water if it is stiff.
12
Spoon the glaze over each square so it runs down the sides. Press an almond sliver on top before the glaze sets.
13
Leave the glaze to set for 30 min, then serve.

Imported from mashed.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.