Flo Braker's Petits Fours

Ingredients

• 1 8-inch layer of plain white cake, pound or sponge
• ½ cup raspberry jam, warm (optional)
• 4 ounces unsalted butter, diced
• 1 tablespoon vegetable shortening
• 8 ounces white chocolate, finely chopped
• ¼ cup red-currant jelly, warm
• 1 pint fresh raspberries
• Mint leaves, for garnish

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    909 calories; 48 grams fat; 22 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 112 grams carbohydrates; 4 grams dietary fiber; 76 grams sugars; 10 grams protein; 51 milligrams cholesterol; 520 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Cut cake into 2 half-inch-thick layers. Brush raspberry jam over bottom layer and cover with top layer. (This step is optional; jam can be omitted.)
2. Melt butter, shortening and chocolate in a heatproof bowl that fits snugly over (not touching) a 120-degree water bath. Stir until glaze is smooth and liquid.
3. Place cake on a wire rack over a baking sheet or jellyroll pan. Spoon red-currant jelly into a small paper cone and set nearby. Pour white-chocolate glaze onto center of cake and spread evenly using a metal spatula. Sides of cake need not be glazed. Snip off tip of cone, and pipe thin lines of jelly 1/2-inch apart over the glaze. Lightly pull the tines of a fork across the lines of jelly to create a feathered effect. Set the cake aside at room temperature until the glaze sets, at least 1 hour.
4. Trim the cake’s edges with a long, sharp knife. Cut into 1-inch squares. To make squares neat, dip the knife blade into hot water and wipe it with paper towels after each cut. Decorate each petit four with a raspberry and piece of mint leaf.