- For the batter
- 150 grams
- 1 pinch
- 100 grams
- 75 grams
- For the filling
- 250 grams
- 125 grams
- 1 tablespoon
- 250 grams
Preheat the oven to 200°C (approximately 400°F), Separate the eggs. Beat the egg yolks with half of the sugar until fluffy. Beat the egg whties with a pinch of salt until stiff and gradually sprinkle in the remaining sugar. Continue beating until the mixture attracts tips. Mix the flour and almonds. Fold the egg whites into the egg yolk mixture and gradually stir in the flour mixture.
Pour the batter onto a lined baking sheet (about 30x40cm) and bake for about 12 minutes. Remove from the oven and flip the cake onto a sugared kitchen towel. Let the cake cool completely. Cut into three equal strips.
For the filling, knead the marzipan, powdered sugar, jam and the liqueur. Roll out until about 3 mm (approximately 1/4 inch) thick. Cut three strips the size of the cake strips. Alternately layer the cake strips and marzipan strips, ending with a marzipan strip.
Cover and let rest overnight. Cut the cake into squares.
To decorate, beat the egg whites with the lemon juice until stiff. Gradually stir in the powdered sugar until thick. Use red food coloring to dye the icing pink. Coat the petit fours with the icing and let dry. Decorate with melted chocolate, pistachios and marzipan figures. Allow to dry and serve in paper cases.