- For the batter
- 50 grams Pastry flour (approximately 2 ounces, or 1/4 cup)
- 50 grams cornstarch (approximately 2 ounces, or 1/4 cup)
- 50 grams butter (approximately 2 ounces)
- 4 eggs
- 100 grams sugar (approximately 4 ounces, or 1/2 cup)
- For the filling
- 1 jar Red Jam (500 grams, approximately 18 ounces)
For the batter: Separate the eggs and beat the sugar and egg yolks until fluffy. Beat egg whites until stiff and mix with butter, then fold in flour. Pour approximately 1/3 of the batter onto a baking sheet covered with parchment paper, and bake 5-6 minutes at 200°C (approximately 400°F). Turn cake onto a wire rack, removing the paper immediately. Allow to cool for 2 hours. Repeat with the remaining batter, two separate times.
For the filling: When cakes are fully cooled, spread first layer with the jam, cover with second layer. Spread jam on second layer as well and cover with the third layer of cake. With a flower-shaped cookie cutter (4-6 cm, approximately 2 inches) cut out about 20 flowers. If desired, cakes can be served alongside yoghurt as a dessert.
For the icing: Mix the sugar with the water and cook until it forms strings if dropped from a teaspoon. Stir in the powdered sugar until a thick paste is formed. Add the lemon juice and stir, then color with 1 or 2 drops of red food coloring. Pour generously over the flower-shaped petit fours and leave to set. Serve with birthday candles in the center of the flowers.