Marzipan petit four cake from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 249) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lsblackburn1 on December 17, 2021

    Very delicious but quite a process to make (but I’m not a frequent baker!). Mine was not very beautiful- cakes were too rounded which meant they sloped up when cut in half. And, of course, my ganache was messy. But yum - everyone loved it.

  • hirsheys on May 12, 2018

    This is a sort of fiddly cake that is basically a jumbo-size Italian rainbow cookie - just like the ones you can get in bakeries in NYC. The base cake is made with almond paste, and Deb recommends using either a food processor or a mixer to make the batter. I used the latter, so that I could whip air into the butter, but I'm not sure it matters all that much. (I folded the flour in by hand so that I didn't overmix). There's one confusing sentence about flipping the cake over and putting it back in the pan that I had to puzzle over with my sister - we realized that it's a typo and that it should read that you flip the used parchment over...) ended up with a little excess ganache I didn't use, but next time I'd just make sure to paint it on thicker - I'm not sure these can have too much chocolate! My favorite aspect of this cake is that it improved with age. A showstopper and it's delicious. Worth doing again.

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