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Lemon and Raspberry Petit Fours Recipe

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★★★★★

4.8 from 69 reviews

Delight your guests with these elegant and bite-sized Petit Fours featuring layers of moist raspberry cake filled with luscious lemon curd and raspberry filling, all coated in a smooth, glossy vanilla icing. Perfect for special occasions or afternoon tea, these dainty treats combine tender cake, creamy fillings, and a beautifully smooth icing finish.

Ingredients

Scale

Fillings

  • 1 batch lemon curd (or 1 cup of your preferred filling)
  • 1 batch raspberry cake filling (or 1 cup of your preferred filling)

Cake

  • ⅔ cup unsalted butter (softened)
  • 4 oz cream cheese (softened)
  • 1 ½ cups granulated sugar
  • 4 large eggs (room temperature preferred)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ¼ cup whole milk

Icing

  • 15 Tablespoons unsalted butter (cut into pieces)
  • 1 ½ Tablespoons heavy cream
  • 6 Tablespoons light corn syrup
  • ⅛ heaping teaspoon salt
  • 1 ½ teaspoons vanilla extract
  • 4 ¾ cups powdered sugar
  • Gel food coloring (optional, only if desired)

Instructions

  1. Preparation and Review: Read through the entire recipe and watch the instructional video beforehand. This helps especially with mastering the icing process for flawless Petit Fours.
  2. Prepare Fillings: If making lemon curd and raspberry filling from scratch, prepare them ahead of time and have them ready before starting the cake.
  3. Preheat and Prep Pans: Preheat your oven to 350°F (175°C). Grease and flour two 10×15-inch jelly roll pans or use baking spray. If only one pan is available, bake one layer at a time, cooling completely between batches.
  4. Mix Butter, Cream Cheese, and Sugar: In a large bowl, beat softened butter, cream cheese, and granulated sugar with an electric mixer until creamy, well combined, and lightened in color.
  5. Add Eggs and Vanilla: Add eggs one at a time, mixing on medium speed about 10 seconds after each addition to fully incorporate. Stir in vanilla extract. Ensure mixture is smooth, light, and creamy, scraping bowl sides and bottom periodically.
  6. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  7. Incorporate Dry and Dairy Ingredients: With mixer on low speed, alternate adding the flour mixture and whole milk into the butter mixture until fully combined. Scrape sides and bottom to ensure even mixing.
  8. Bake the Cake Layers: Divide the batter evenly between prepared pans, spreading smooth and even. Bake for 12-13 minutes if baking one layer at a time, or 15 minutes if both pans simultaneously. The cake is done when it springs back lightly when touched. Avoid overbaking to keep it moist.
  9. Cool and Slice Cake: Allow cakes to cool completely. Working with one cake at a time, cut each cake into three even strips (~5 inches wide).
  10. Assemble Cake Layers: On a clean surface, spread lemon curd or chosen filling over one strip, and raspberry filling over another. Leave the third strip plain to be the top layer. Stack the three layers with the plain layer on top, gently pressing with your palms to squeeze out any excess filling.
  11. Cut into Petit Fours Shapes: Use a 1 ½-inch round or square cookie cutter, or sharp knife, to cut the layered cake into small squares or rounds. Transfer cut pieces to a wax paper-lined baking sheet. Repeat with remaining cake.
  12. Freeze Petit Fours: Cover the cakes with plastic wrap and place them in the freezer to firm up while preparing the icing.
  13. Make the Icing: Heat 2-3 inches of water in a medium saucepan over medium-low heat until it simmers. In a heatproof bowl that fits snugly over the saucepan without touching the water, combine butter pieces, heavy cream, and light corn syrup. Stir frequently until the mixture is melted and smooth.
  14. Add Flavorings and Sugar: Stir in salt and vanilla extract. Gradually add powdered sugar while mixing until the icing is smooth. The right consistency drizzles smoothly from a spoon and holds its shape for a second before dissolving. If too stiff, add a splash more cream. Add food coloring if desired.
  15. Ice the Petit Fours: Remove petit fours from the freezer. Using a large fork, hold each petit four over the bowl of icing to catch drips. Spoon icing over the cake, ensuring complete coverage. Use the first as a test piece to adjust icing consistency as needed. Place iced petit fours back onto the baking sheet. Repeat with all pieces.
  16. Allow Icing to Set: Let the icing harden completely at room temperature or in the refrigerator. Once set, optionally decorate with royal icing if desired before serving.

Notes

  • Ensure eggs are at room temperature for better batter consistency.
  • Do not overbake the cake to prevent dryness; it should spring back when lightly pressed.
  • The filling layers can be customized with any preferred fruit curd or jam.
  • Freezing the petit fours before icing helps the icing set smoothly and prevents melting.
  • Icing consistency is key; adjust with cream or powdered sugar as needed for perfect coverage.
  • Use a wax paper-lined pan to easily transfer iced petit fours and catch drips.
  • Petit fours can be stored in the refrigerator after icing; let them come to room temperature before serving for best flavor.

Keywords: petit fours, lemon curd, raspberry filling, layered cake, bite-sized dessert, tea time, french dessert, cream cheese cake

Find it online: https://freshrecipehub.com/lemon-and-raspberry-petit-fours-recipe/