Description
Delightfully delicate Lemon Berry Petit Fours featuring layers of moist lemon-infused cake, creamy vanilla buttercream, tangy lemon curd, and sweet raspberry jam, all topped with a smooth white chocolate glaze and optional elegant garnishes. Perfect for special occasions or as bite-sized treats to impress guests.
Ingredients
Cake
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 cups (400g) granulated sugar
- 1/3 cup (80g) sour cream, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 6 large eggs, at room temperature
- 3 cups (354g) cake flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 Tablespoons (45ml) fresh lemon juice (about 1 lemon)
Fillings and Frosting
- 1/4 cup raspberry jam
- 1/4 cup (60g) lemon curd
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 cups (360g) confectioners’ sugar
- 2 Tablespoons (30ml) heavy cream or whole milk
- 1 teaspoon pure vanilla extract
- pinch of salt
Topping
- two 4 ounce bars (226g) white chocolate, coarsely chopped
- 2 teaspoons canola, vegetable, or coconut oil
- optional garnish: white sixlets, mint leaves, edible flowers, berries, and/or sprinkles
Instructions
- Preheat oven and prepare pan: Preheat your oven to 325°F (163°C). Grease a 12×17-inch half sheet pan and line it with parchment paper. Using this specific pan size is crucial to ensure proper cake thickness and baking consistency.
- Make the cake batter: In a mixer fitted with a paddle or whisk attachment, beat the softened butter on high speed for about 2 minutes until smooth and creamy. Scrape down the bowl. Add cream cheese and beat again on high speed for 1 minute until fully combined and smooth. Add granulated sugar and beat on high until incorporated, about 1 minute. Then add sour cream and vanilla extract, beating on high until creamy. Scrape down the bowl again.
- Add eggs and dry ingredients: On low speed, add eggs one at a time, fully mixing each before adding the next, being careful not to overmix after eggs are incorporated. After the sixth egg, add cake flour, baking powder, and salt. Beat on medium just until combined. Then beat in fresh lemon juice. Finish by folding the batter gently with a spatula to remove any lumps; it should be thick and creamy.
- Bake the cake: Pour or spoon the batter evenly into the prepared pan. Tap the pan on the counter a few times to release air bubbles. Bake for 26-31 minutes, checking doneness with a toothpick (it should come out clean). Remove from oven and let cool in the pan. The cake will shrink slightly from the pan edges as it cools.
- Prepare for cutting: Once the cake is completely cool, invert it onto a cutting board or countertop with the longer side facing you. Using a sharp serrated knife or pizza cutter, slice the cake horizontally in half, creating two layers. Cut these long rectangles into three smaller rectangles each, totaling six rectangles. Then carefully slice each rectangle in half horizontally to create twelve thin rectangles.
- Make the vanilla buttercream: Beat softened butter on medium speed for about 2 minutes until creamy. Add confectioners’ sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on low speed 30 seconds, then increase to high speed and beat for 3 full minutes. Adjust consistency with additional confectioners’ sugar or cream as needed to achieve a thick but spreadable frosting.
- Apply fillings: Trim the edges off the cake rectangles that touched the pan to ensure even layers. Spread a thick, even layer of vanilla buttercream on four rectangles. Spread a lighter layer of raspberry jam and lemon curd on another four rectangles. The last four remain plain to be used as the top layers.
- Layer petit fours: Stack the jam/lemon curd rectangles on top of the buttercream layers, then place the plain rectangles on top. Cover loosely and chill in the refrigerator for at least 2 hours or freeze for 1 hour to firm up the layers before cutting.
- Cut petit fours: After chilling, slice each layered rectangle into 12 small squares, resulting in 48 bite-sized petit fours. Arrange on a baking sheet and keep chilled while preparing the topping.
- Melt white chocolate glaze: Melt the coarsely chopped white chocolate with the oil in a double boiler or microwave in 20-second increments, stirring until completely smooth. If too thick, add a drop more oil to thin.
- Glaze and garnish: Spoon or drizzle the melted white chocolate over each petit four. Decorate with optional garnishes like white sixlets, mint leaves, edible flowers, berries, or sprinkles as desired.
- Storage: Cover and store the finished petit fours in the refrigerator for up to 5 days to maintain freshness.
Notes
- Use a 12×17-inch half sheet pan for proper cake thickness; smaller or larger pans will affect baking and layering.
- Ensure all ingredients, especially eggs, cream cheese, butter, and sour cream, are at room temperature for smooth batter.
- Do not overmix the batter once eggs and flour are added to prevent dense cake.
- Chilling the layered petit fours before cutting is essential for clean cuts and neat shapes.
- The white chocolate glaze can be thinned slightly with extra oil if too thick to drizzle smoothly.
- These petit fours can be customized with different jams, curds, or garnishes as desired.
- For best flavor, allow petit fours to sit refrigerated for several hours after glazing before serving to allow flavors to meld.
- Prep Time: 45 minutes
- Cook Time: 31 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
