Assorted Petit Fours
(Percentage of daily recommendation)
|Calorie||1,578 kcal||(75 %)|
|Protein||14.2 g||(14 %)|
|Fat||24.77 g||(21 %)|
|Carbohydrates||327.26 g||(218 %)|
|Sugar added||24.95 g||(100 %)|
|Roughage||2.19 g||(7 %)|
|Vitamin A||141.88 mg||(17,735 %)|
|Vitamin D||1.76 μg||(9 %)|
|Vitamin E||9.2 mg||(77 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.58 mg||(53 %)|
|Niacin||2.18 mg||(18 %)|
|Vitamin B₆||0.05 mg||(4 %)|
|Folate||48.41 μg||(16 %)|
|Pantothenic acid||0.17 mg||(3 %)|
|Biotin||12.37 μg||(27 %)|
|Vitamin B₁₂||1.17 μg||(39 %)|
|Vitamin C||6.57 mg||(7 %)|
|Potassium||426.81 mg||(11 %)|
|Calcium||99.2 mg||(10 %)|
|Magnesium||114.79 mg||(38 %)|
|Iron||4.84 mg||(32 %)|
|Iodine||52.8 μg||(26 %)|
|Zinc||1.6 mg||(20 %)|
|Saturated fatty acids||7.8 g|
- For the sponge
- 100 grams
- 1 pinch
- 80 grams
- 20 grams
Preheat oven to 200°C (approximately 400°F)
For the sponge: Separate eggs and beat yolks until frothy with half of the sugar. Beat egg whites with a pinch of salt until stiff, sprinkle in remaining sugar and continue beating until mixture shines and stiff peaks form.
Place egg whites onto egg yolk mixture, combine flour with cornstarch, then gradually fold in everything.
Spread out batter in a baking sheet lined with parchment paper and bake in oven for 10-12 minutes, testing doneness with a toothpick.
Remove sponge from oven, turn out onto a wire rack and allow to cool.
For the filling and decoration: Divide sponge into four. Brush one layer with apricot jam and top with another layer. Brush another sponge layer with raspberry jelly and top with remaining layer. Then cut into cubes about 3 x 3 cm (approximately 1 x 1 inch). Brush each cube with a little apricot jam and raspberry jelly and cover with halved almonds. Place on a wire rack and allow to dry.
Divide fondant in half, melt each in a saucepan over low heat while stirring and mix one half with mango juice and the other half with raspberry juice.
Cover half of the cubes with yellow and the other half with pink icing and leave to dry.
Coarsely chop chocolate separately, melt individually in bowls over a pot of hot (not boiling) water. Remove from heat, let cool slightly, place into freezer bags, cut off a tiny corner and decorate with the chocolate. Allow to dry and serve.