Raspberry Petit Fours Recipe

In a large mixing bowl, use hand mixer, start at the slow speed for about 2 minutes.
Add half sifted icing sugar into mixing bowl, keep mixing at slow speed, then add remaining icing mixture, keep mixing at slow speed, then speed up to high, mix for another 3-4 minutes, add heavy-cream then keep mixing till color of buttercream comes light and raised volume.

In a sauce pan, warm up sugar and water, keep stirring until the mixture dissolved.

Preheat the oven to 170C (338F), then line the baking tray (12 x 10 inch) with silicone paper. Sift plain flour.
Have a skillet with hot water ready (or a bain marie).
In the glass bowl with eggs and sugar placed on bain marie, use a hand whisk to beat the mixture until all dissolved and the temperature reach 40C (104F).
Remove the glass bowl (place a bowl of milk to the bain marie to warm it up for later use).
Using a hand mixer/stand mixer with a paddle or a whisk attachment to beat the egg and sugar mixture, start from high speed, beat until the mixture raise 3 times.
Then first add half of sifted flour then practice the Fold-in method, fold from the bottom to the top by rubber spatula, then add the remaining of sifted flour then repeat the process.
Add warm milk to the mixture, then slowly stirring by a hand mixer till all combined, don't over mix it.
Pour the batter over the lined baking tray, level and smooth the surface by a plastic scrapper.
Bake at 170C (338F) for around 10 minutes till the sponge is cooked.
Remove cake from the oven and allow to cool. Cake will be a little bit yellow and looks very leveled (easy to assemble)

Cut the sponge into 3 equal strips.
Place the first layer of sponge strip at the bottom, then piping American buttercream and smooth in with a spatula knife. Put another of sponge strip over the top.
Pipe another layer of raspberry jam, make sure it is not too thick, smooth and level it with a spatula knife. Add a last sponge piece over the top.
Apply the last layer of buttercream over the top, then again use the small spatula knife to smooth the surface and decorate the style by gently spreading it ( see the video for full instruction).
Before cutting: mark the slab by a ruler for every petit four will be 4cm x 4cm (1.5 x 1.5 inch) dimension. Place the slab into the fridge for at least 30 minutes
To cut Petit Fours: use a sharp knife dipping it into a hot water cup, need to clean the knife every cut. To cut it sharp and clean, do not try to slice the knife, slowly chop it from the top to the bottom (see video for details)
Decorate with a raspberry on top and by squeezing some dots of jam on top.

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