Ingredients
Method
1.Preheat oven to 180°C. Grease a 20cm x 30cm rectangular pan; line base and sides with baking paper, extending the paper 5cm over sides.
2.Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flours, ground almonds, sour cream and raspberries. Spread mixture into pan.
3.Bake cake about 40 minutes. Stand in pan 10 minutes; transfer to a wire rack to cool. Using a serrated knife, trim and discard edges of cooled cake. Cut cake into 32 squares.
4.To make icing; stir ingredients in a medium bowl to a smooth paste (add a little extra water for a thinner consistency if you like).
5.Place cake squares on a wire rack over a baking-paper lined tray; spread or drizzle icing over squares. Top with icing flowers; stand until set.
You could top the petit fours with fresh raspberries instead of the icing flowers. Petit fours are best made on the day of serving.
Note
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