Cassis Petits-Fours
very easy
105 mins
105 mins
Ingredients
- 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
Directions
- 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
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
Smooth the dough in the form. Bake in a hot oven for 45-50 minutes. Remove from the oven. Let it cool down.
- 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
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
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
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
candied flowers decorate.
Nutrition Facts
350 kcal
59 g
11 g
4 g
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