French Culinary Institute

Petits Fours Glacés Biscuit

Glazed Sponge Cake for Petits Fours

Preparation info
  • Makes

    1 half-sheet

    pan cake
    • Difficulty

      Medium

    • Ready in

      30 min

Appears in
The Fundamental Techniques of Classic Pastry Arts
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About

Ingredients

  • Butter and flour for pan
  • 115 grams (4 ounces) almond paste
  • 40

Method

Prepare your mise en place.

Preheat the oven to 177°C (350°F).

Butter and flour the pan, then line it with a piece of parchment paper. Set aside.

Combine the almond paste and sugar in the bowl of a standing electric mixer fitted with the paddle attachment