Raspberry Petit Four
The natural acidity and tanning agents of raspberries help our liver to break down harmful substances and combat pathogens. In addition, the small berries have an anti-aging effect due to antioxidants. The sponge base for the petit fours contains eggs. One of them already contains slightly more than 30 percent of the daily recommended daily dose of vitamin A. We need this for healthy eyes and beautiful skin.
The small petit fours from the French kitchen are always a great dessert. But they also taste delicious with a cup of coffee in the afternoon. As a variation of these petit fours you can use other berries, such as strawberries or blueberries, and
if you do not have the appropriate garnish rings, you can also bake the recipe in a springform pan (26 cm diameter) as a cake. When you cut out the rings, there will be leftovers from the buiskuit base, which you can use to make cake-pops. Crumble the bottom for this, mix with some cream cheese and coconut flakes and form balls from it. Depending on your preference, roll them in chopped chocolate, cocoa or coconut flakes and stick them on wooden skewers.
- For the sponge
- 3 eggs
- 80 grams sugar
- 1 package Vanilla sugar
- 80 grams Pastry flour
- 1 teaspoon Baking powder
- 20 grams cornstarch
- For the filling
- 5 leaves red gelatin
- 500 grams Raspberries (frozen)
- 1 tablespoon lemon juice
- 150 grams powdered sugar
- 100 grams Quark
- 200 milliliters Whipped cream
Preheat the convection oven to 180°C (approximately 350°F).
For the sponge, separate the eggs. Beat the egg whites until stiff with half of the sugar and the vanilla sugar. Whisk the yolks with the remaining sugar. Fold in the egg whites. Sift the flour together with the baking powder and fold into the egg mixture. Line a springform pan (26 cm diameter) (approximately 10 inches) with parchment paper, pour in the cake batter and spread smooth.
Bake for 12-15 minutes. Set the hot sponge cake to cool on a cooling rack.
For the filling, soak the gelatin leaves in cold water. Puree the thawed raspberries and strain through a sieve. Stir the lemon juice and powdered sugar with the raspberry puree. Set aside 3 tablespoons of the sauce for the garnish. Pour the quark into the raspberry sauce. Dissolve the drained gelatin in a saucepan over low heat. Mix in 2-3 tablespoons of the quark mixture, then stir all together. Refrigerate for about half an hour. Whip the cream until stiff and carefully fold into the raspberry cream. Using metal 6 cm (approximately 2 inch) ring molds, cut 8 circles from the sponge and place in the bottom of the ring. Pour the cream into the rings. Refrigerate for approximately 2 hours.
For the topping, soften the gelatin in cold water. In a saucepan, heat the raspberry syrup, 50 ml (approximately 1/4 cup) of water and the raspberry sauce that was set aside. Dissolve the drained gelatin in the mixture. Remove from heat and let cool. Once the mixture begins to gel, spread over the tarts and place a raspberry on top. Refrigerate for at least 1 hour to set, remove the rings carefully and lightly sprinkle with powdered sugar. Serve chilled.