Heart Petit-Fours with Marzipan Roses

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Heart Petit-Fours with Marzipan Roses
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
1298
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,298 kcal(62 %)
Protein25.56 g(26 %)
Fat37.54 g(32 %)
Carbohydrates224.11 g(149 %)
Sugar added59.38 g(238 %)
Roughage0 g(0 %)
Vitamin A198.2 mg(24,775 %)
Vitamin D2.64 μg(13 %)
Vitamin E6.6 mg(55 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.7 mg(64 %)
Niacin0.93 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate52.8 μg(18 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂1.65 μg(55 %)
Vitamin C0 mg(0 %)
Potassium316.46 mg(8 %)
Calcium216.61 mg(22 %)
Magnesium103.51 mg(35 %)
Iron3.78 mg(25 %)
Iodine79.2 μg(40 %)
Zinc2.46 mg(31 %)
Saturated fatty acids1.32 g
Cholesterol231 mg

Ingredients

for
4
For the sponge cake
6
140 grams
140 grams
35 grams
To finish
150 grams
700 grams
100 grams
Powdered sugar (for dusting)

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

For the sponge cake: Separate the eggs and beat the yolks with half the sugar until frothy. Beat the egg whites with a pinch of salt and the remaining sugar until stiff and glossy. Fold the egg whites into the egg yolks. Mix the flour with the starch. Fold into the egg mixture. Transfer the batter into a parchment-lined springform pan, about 22 cm (approximately 8 1/2 inches) in diameter. Smooth out and bake in a preheat the oven for about 40 minutes. Check to see if it is done with a toothpick.

3.

Take the cake out of the oven and allow to cool. Remove from the pan and let cool completely on a wire rack. Cut in horizontally 3 times. From each layer, cut 4 hearts about 8 cm (approximately 3 inches) in diameter. 

4.

To finish: Spread the jam on 8 hearts. Place a heart on top of each jam-covered heart and repeat so that each mini cake is 3 layers. Use light pressure and let rest.

5.

Knead the marzipan with the powdered sugar and color half of it to taste with the red food coloring. Roll out thinly on a work table dusted with powdered sugar. Cut out 4 hearts, about 18 cm (approximately 7 inches) in diameter. Wrap each layered cake with the marzipan. Smooth the sides and cut off the excess marzipan.

6.

Color the remaining marzipan deep red and roll out very thin. Cut out large rose petals.

7.

Garnish the cakes with the marzipan roses and serve dusted with powdered sugar.