Line a 10-x-15-inch baking tray with parchment paper.
Cut the marzipan into small pieces.
In a stand mixer fitted with the paddle attachment, beat the butter, sugar and grated marzipan together until light and fluffy.
Add the eggs one at a time and then add the flour and mix until blended. Spread the batter into the baking pan and bake for 20-25 minutes, until the cake is a rich golden brown. Place aside until cool.
Turn the cake out onto a cutting board. Peel away the parchment paper and cut the cake in half. Spread all the raspberry jam except 2 tbsp (30 mL) on one half of the cake portions and top it with the second. Spread the remaining 2 tbsp (30 mL) of jam in a sheer layer on top of the cake.
Cut rolling fondant the same size as the now "sandwich cake" and place it on top of the cake. Trim away the edges (it should only cover the top). Freeze the cake for an hour.
Cut the edges of the frozen cake, then cut into 1.75 inch cubes and place them on a wire rack over a baking sheet. Return to the freezer to chill while you make the coating.
Melt the chopped white chocolate on a double boiler. While the chocolate melts, sift the confectioners’ sugar into a large bowl and add the hot water and corn syrup, folding together with a spatula until combined. Stir in the melted white chocolate until smooth, if the consistency of the fondant is a bit thick, you can mix in more hot water a teaspoon at a time.
Remove the cake cubes from the freezer and pour the fondant on top of each petit four. The petits fours will take an hour or two to set.
If you desire, you can decorate them with flowers made out of rolling fondant!
May 25, 2021
A Foodie since forever, follow me on my journey to find the best restaurants & coffee shops around the world and in my hometown Montreal.
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