- For filling
- 4 Tbsps Apricot jam
- For garnish
- fresh edible Flowers (such as elderflower, violets, pansies)
For the batter: Preheat the oven to 200°C (approximately 400°F). Whip the eggs with sugar and honey until frothy. Sift the flour into the egg mixture and mix carefully.
Spread half of the batter on a baking sheet lined with parchment paper and place on center rack. Bake for approximately 10 minutes. Remove pan from oven. Remove the cake from the pan and let it cool completely. Repeat with second half of batter.
Spread one cake layer with jam, then top with second cake layer. Cut into shapes such as cubes, ovals, circles or moons and place on a cooling rack.
Mix all the ingredients for icing and pour icing over the petit fours. Garnish, if desired.