Festive After-dinner Sweets
ready in 3 h. 12 min.
- For the Sponge Cake
- 5 eggs (separated)
- ½ cup sugar
- ¼ cup butter (melted)
- ½ cup all-purpose flour
- 0.333 cup Corn starch
- ½ cup ground almonds
Heat the oven to 200°C (200° fan) 400F gas 6.
To make the sponge cake, beat the egg yolks and sugar until creamy and thick.
Beat the egg whites until stiff and fold into the egg yolks along with the melted butter, flour, corn starch and almonds.
Spread the batter out thinly on a cookie sheet lined with baking parchment and bake for around 12 minutes until golden brown.
Turn onto a cooling rack, peel off the baking parchment, cover and let cool for at least 2 hours.
Cut the sponge cake into quarters with a sharp knife and drizzle with rum.
Warm the jelly, stirring constantly, and push through a sieve.
Brush the sponge cakes with about 2/3 of the jelly, cut into approximately 35 cubes and brush the sides with the remaining jelly.
To make the frosting, knead the marzipan thoroughly with the icing sugar and food coloring. Roll out on a work surface dusted with icing sugar and cut out circles. The circles’ diameter should be about 3 times the height of the petit fours.
Lay the marzipan circles on the petit fours, trim the edges and mould into shape. Scraps can be kneaded together and rolled out again.
To decorate, mix 4 tbsp icing sugar with the cream to a thick consistency and pipe patterns onto the petit fours with a very fine nozzle. Decorate with sugar beads.