Petit Fours

0
Average: 0 (0 votes)
(0 votes)
Petit Fours
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation

Ingredients

for
15
For the cake
75 grams Pastry flour
50 grams cornstarch
50 grams grated almonds
50 grams butter
5 eggs
150 grams sugar
For the filling
200 grams Marzipan
4 tablespoons Rum
100 grams Apricot jam
For the glaze
300 grams powdered sugar
100 milliliters water
Food coloring
To garnish
Chocolate
15 small Rose petal
1 egg white
sugar
How healthy are the main ingredients?
sugaralmondeggChocolatesugar

Preparation steps

1.

To garnish: Brush the petals with the egg white and dip in sugar. Let dry.

2.

For the cake: Separate the eggs. Beat the sugar, egg yolks, and butter until fluffy. Beat the egg whites until stiff and fold into the yolks. Fold in the flour, cornstarch, and almonds. Spread finger-thick on a parchment-lined baking sheet. Bake at 200°C (approximately 400°F) for about 12 minutes. Turn the cake out onto a wire rack and remove the paper immediately. Allow to cool for 2 hours. Cut the cake in half.

For the filling: Bring the jam to a boil while stirring. Press through a sieve. Mix the marzipan with the jam and rum. Spread on the cake and stack the cake. Cut into squares.

3.

For the glaze: Heat the water and dissolve the powdered sugar while stirring. Color as desired with food coloring. Pour over the squares of cake and let dry.

4.

To garnish: Finely chop the chocolate and melt in a bowl over a pot of simmering water. Decorate using a parchment cone with fine strips. Decorate with the candied rose petals. Serve once dry.