Raspberry & Lemon Curd Petit Fours

Cake
1/3 c Almond Paste
1/3 c Granulated Sugar
3.5 oz Butter
1/2 Vanilla Bean
3 eggs
1/3 c Cake flour
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1/4c Lemon Curd
1/4c Raspberry Jam
3/4c Marzipan
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Stabilized whipped cream
OR2.5 oz Bittersweet Chocolate
2oz Butter

Combine butter, sugar, vanilla and almond paste well. Beat in eggs and stir in flour. Using an offset spatula, spread evenly on a parchment lined jelly roll baking sheet. Bake at 350º for about 8-12 min, until matter isn't wet. Set aside to cool.


Roll out marzipan into a thin sheet, set aside. 

Once the cake is cooled, spread a thin even layer of jam on cake and layer. Spread a thin layer of stabilized whipped cream on top and place marzipan on the very top. Trim the edges and cut into small cubes.

Melt chocolate and butter and glaze cake pieces.