Christmas Petit Fours

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Christmas Petit Fours
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Health Score:
2,7 / 10
1 hr
ready in 3 h. 12 min.
Ready in


For the sponge cake
5 eggs
125 grams sugar
50 grams butter
75 grams Pastry flour
50 grams cornstarch
50 grams ground almonds
For the filling
4 centiliters Rum
100 grams Apricot jam
For the coating
600 grams Marzipan
50 grams powdered sugar
Food coloring (yellow)
powdered sugar (for dusting)
4 tablespoons powdered sugar
2 tablespoons Whipped cream
Sugar pearls (for decoration)
How healthy are the main ingredients?
sugaralmondWhipped creamegg

Preparation steps


Preheat the oven to 200°C (approximately 400°F) convection.


For the sponge cake: Separate the eggs. Whip the sugar and egg yolks until creamy, stir in the melted butter and stiffly beaten egg whites then fold in the flour, cornstarch and almonds. Thinly spread out over a rimmed baking tray lined with parchment paper. Bake until golden brown, about 12 minutes. Immediately invert onto a wire rack, remove the paper and let cool for at least 2 hours. Cut into quarters with a sharp knife and sprinkle with the rum. Heat the jam and pass through a sieve. Spread about 2/3 of the jam over the cake, stack together, cut into cubes about 35 and around coat with the remaining jam.


For the coating: Knead the marzipan with the powdered sugar and food coloring. Roll out on a work surface dusted with powdered sugar, cut out the discs approximately 3 times as wide as the height of petit fours and use to cover the petit fours.


Mix the powdered sugar and cream until smooth, transfer to a piping bag fitted with a very thin tip and pipe over cakes as desired. Decorate with sugar pearls.