Frangipane Cake for Petit Fours

Jordan Michelle Falco


IPP- Week 1 and 2 May 10th and May 17th

This is a very huge rescipe and can be cut down accordingly, or made at once and then frozen. A very versitile batter that can be colored and flavored in many different and exciting variations.

★★★★★ 1 vote


1 lb
can almond paste
25 oz
granulated sugar
3 lb
softened unsalted butter
28 oz
sifted cake flour


1Cream almond paste and sugar in the bowl of an (industrial size) electic mixer.
2Add a little bit of egg to the almond and sugar mixture to soften then almond paste.
3Add butter.
4Add 1/3 of the eggs untill well combined, drop the bowl of the mixer and scape down the sides. Do this 3 more times until all of the eggs are incorperated.
5Add the flour, and mix until just combined.
6Portioning: 2 pounds per 1/2 sheet pan. 4 pounds per full sheet pan.
7Add variations such as food coloring, sliced almonds or chopped hazelnuts, ect. Bake at 350 until set.

About this Recipe

Course/Dish: Cakes