Petit Fours

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Petit Fours
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 45 min.
Preparation
ready in 13 h. 57 min.
Ready in

Ingredients

for
25
For the batter
6
150 grams
1 pinch
100 grams
75 grams
ground almonds
For the filling
250 grams
125 grams
1 tablespoon
250 grams
For decoration
2
1 tablespoon
500 grams
Marzipan flower (for decoration)

Preparation steps

1.

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.

2.

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.

3.

Cover and let rest overnight. Cut the cake into squares.

4.

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.