Blueberry Petit Fours

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Blueberry Petit Fours
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Health Score:
4,7 / 10
1 hr 30 min.
ready in 7 h. 30 min.
Ready in


For the dough
6 eggs
150 grams sugar
2 tablespoons Vanilla sugar
1 generous pinch lemon zest
150 grams Pastry flour
2 tablespoons cornstarch
2 teaspoons Baking powder
For the blueberry jelly
10 sheets gelatin
500 grams Blueberries
80 grams sugar
2 tablespoons lemon juice
50 milliliters Red wine
200 milliliters Whipped cream
Blueberries (for decoration)
How healthy are the main ingredients?
BlueberryWhipped creamsugarsugareggBlueberry

Preparation steps


For the blueberry jelly, stir the gelatine into cold water. Mix and boil the blueberries with the sugar, lemon juice and wine, then puree and strain the mixture through a sieve. Squeeze out the gelatine and dissolve in the still warm blueberry mixture, while stirring. Refirgerate the mixture until it just starts to set.


Preheat the oven to 180°C (approximately 350°F). Line a square baking pan (25 x25 cm) (approximately 10x10 inch) with parchment paper.


For the dough, separate the eggs. Beat the yolks with the sugar, vanilla sugar and lemon zest until fluffy. Beat the egg whites until stiff. Put into the egg yolk mixture and carefully mix with the sifted flour, cornstarch and baking powder into an airy dough. Pour into the baking pan and bake until golden brown, about 35-40 minutes (or until a toothpick inserted into the middle comes out clean). Turn out onto a wire rack and let cool.


Cut the cake twice horizontally (with a cake knife or piece of string). Reshape the base layer with a square cake ring (or use the baking pan after cleaning it). Spread approximately one third of the blueberry jelly on it and place the second layer on top. Again spread approximately one third of the blueberry mixture on it, then place the third layer on top. Put aside about half of the remaining jelly. Beat the cream until stiff and fold into the other half of the jelly. Spread the jelly/cream on top of the cake and cover gently with the remaining jelly. Let solidify in a refrigerator.


Loosen the cake ring. Cut the cake into fours and decorate each slice with a blueberry.