Dice Petit-Fours

Name: Dice Petit-Fours
Cook time: 2 h
Total time: 2 h
Yield: 34
Ingredients: 250 g Butter; 250 g Sugar; 1 package Vanillin sugar; 5 Eggs (size M); 350 g Flour; 1 package Baking Powder; 150 g ripened cream; 300 g Dark chocolate coating; 200 g Whole milk couverture; 1 cube (25 g) Coconut oil; 250 g red currant jam; 7-10 Tbsp Mini chocolate lentils; 7-10 Tbsp Grease

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 34

250 g Butter
250 g Sugar
1 package Vanillin sugar
5 Eggs (size M)
350 g Flour
1 package Baking Powder
150 g ripened cream
300 g Dark chocolate coating
200 g Whole milk couverture
1 cube (25 g) Coconut oil
250 g red currant jam
7-10 Tbsp Mini chocolate lentils
7-10 Tbsp Grease

Directions

1
Cream butter with sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, stir in sour cream briefly. Fill the dough into a greased, square springform pan (24 x 24 cm) and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes (stick test!). Let cool down on a cake rack.
3
Chop the couverture, melt with coconut oil over a warm water bath. Remove the cake from the mould. Cut in half horizontally with a knife. Spread the lower bottom with jam, place the upper bottom on top.
4
Cut the cake into approx. 34 cubes (each 3.5 cm long). Straighten the edges of the cake a bit. Place the cubes on a cake rack and cover with the chocolate coating. When the chocolate coating begins to set, place the chocolate lentils on top of the cubes as cube eyes.
5
Allow to dry.