Cassis Petits-Fours

Kerry Mosley
very easy
4 3
105 mins
105 mins


Servings: 8
  • 7-10 Tbsp slightly + 125 g soft butter
  • 1/2 Organic Lemon
  • 100 g Double cream cheese
  • 7-10 Tbsp pulp of 1/2 vanilla pod
  • 200 g Sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 200 g Flour
  • 1 TEASPOON Baking Powder
  • 150 g blackcurrant jelly
  • 2 TABLESPOONS Cassis liqueur or rum
  • 100 ml Lemon juice
  • 150 g Icing sugar
  • 7-10 Tbsp red food colouring
  • 7-10 Tbsp Cling film


  1. 1

    Grease a springform pan (20 cm Ø) for the dough. Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Wash lemon hot and dab dry. Finely grate the peel. Squeeze lemon.

  2. 2

    Cream 125 g soft butter, cream cheese, lemon zest, vanilla pulp, sugar and 1 pinch of salt with the whisks of the mixer. Stir in the eggs one by one. Mix flour and baking powder. Stir 2 tablespoons lemon juice into the sugar-egg mixture.

  3. 3

    Smooth the dough in the form. Bake in a hot oven for 45-50 minutes. Remove from the oven. Let it cool down.

  4. 4

    Stir jelly with liqueur until smooth. Remove the cake from the mould. Cut through horizontally twice. Sprinkle 2 tablespoons of lemon juice on each base and cake top on the cut surface. Spread half of the jelly on the lower cake base.

  5. 5

    Place the middle shelf on top. Spread with the rest of the jelly. Put the cake lid on top. Cover with foil. Weight the cake with a heavy board for about 4 hours.

  6. 6

    Cut or cut out approx. 8 tartlets from the cake with a round high cutter (approx. 5 cm Ø; alternatively with a knife). Use cake remains for other purposes (e.g. for rum balls).

  7. 7

    Sieve the icing sugar into a bowl and mix with 4 tablespoons of lemon juice to a thin glaze. If necessary, colour with red food colouring to a pale pink. Cover the tartlets with the icing. Leave to dry and mix with e.g.

  8. 8

    candied flowers decorate.

Nutrition Facts

350 kcal
59 g
11 g
4 g