Easter Petit Fours

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Defrost the raspberries. Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Stir in egg yolk. Mix flour, starch, almonds and baking powder and fold in. Spread the mixture on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Remove the sponge cake from the oven, take it off the baking tray and let it cool down on a cake rack.

2. 2

   Soak gelatine in cold water. Mix sour cream, vanillin sugar and 50 g sugar. Squeeze the gelatine and melt it in a small saucepan. Stir in 3 tablespoons of cream, then stir into the remaining cream. Drain some raspberries and fold in. Chill the cream until it starts to gel. Whip cream until stiff and fold in. Remove the sponge cake from the paper and cut in half crosswise. Place a cake frame around one half and spread with the cream. Place the other half of the sponge cake on top and chill for 3-4 hours. Knead 200 g marzipan and icing sugar. Colour 2/3 of the mixture pink. Halve the remaining marzipan.

3. 3

   Remove the sponge cake from the paper and cut in half crosswise. Place a cake frame around one half and spread with the cream. Place the other half of the sponge cake on top and chill for 3-4 hours. Knead 200 g marzipan and icing sugar. Colour 2/3 of the mixture pink. Halve the remaining marzipan. Colour 1 part marzipan yellow-orange, leave the other part "natural". Roll out the yellow-orange and undyed marzipan on a work surface and cut out small flowers (approx. 10 pieces). Place small jelly eggs in the middle of the flowers. Roll out pink marzipan rectangularly (approx. 32 x 20 cm). Remove the cake from the cake frame. Heat up the jam and spread it on the surface of the sponge cake. Place the marzipan plate on top, cut approx. 24 pieces (3 x 3 cm) and decorate with flowers (stick the flowers with some jam)

4. 4

   Colour 1 part marzipan yellow-orange, leave the other part "natural". Roll out the yellow-orange and undyed marzipan on a work surface and cut out small flowers (approx. 10 pieces). Place small jelly eggs in the middle of the flowers. Roll out pink marzipan rectangularly (approx. 32 x 20 cm). Remove the cake from the cake frame. Heat up the jam and spread it on the surface of the sponge cake. Place the marzipan plate on top, cut approx. 24 pieces (3 x 3 cm) and decorate with flowers (stick the flowers with some jam)

5. 5

   3 1/2 hours waiting time

Nutrition Facts

KCAL
170 kcal

CARBS
16 g

FATS
10 g

PROTEINS
3 g