Easter Petits Fours slices

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg whites and 1 tablespoon of cold water until stiff, adding sugar and vanillin sugar. Stir in the egg yolks one after the other. Sift the flour onto the egg foam, add the almonds and carefully fold in. Spread the mixture on a baking tray (approx. 32 x 38 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C / fan oven: not suitable/ gas: level 3) for 12-15 minutes. Let the sponge cake cool down on the baking tray.

2. 2

   Turn the sponge plate onto a work surface sprinkled with sugar, carefully peel off the baking paper and cut the plate from the wide side into 3 x approx. 12 cm wide strips. Warm the jelly and stir until smooth. Brush one strip with 2/3 of the jelly. Whisk butter with the whisk of the hand mixer for about 10 minutes until creamy white. Stir in the pudding by the spoonful. (Attention: butter and pudding must have the same room temperature, approx. 20 °C). Spread a strip of the mixture. Place the strips on top of each other and cover with the third strip. Spread with the remaining jelly. Knead marzipan and 35 g icing sugar. Colour 2/3 with green food colouring, knead well and roll out to a rectangular plate (approx. 12 x 32 cm). Place on the sponge cake strip, cover with foil and chill for at least 2 hours. In the meantime, colour the remaining marzipan mass with yellow food colouring, knead well and roll out thinly.

3. 3

   Spread with the remaining jelly. Knead marzipan and 35 g icing sugar. Colour 2/3 with green food colouring, knead well and roll out to a rectangular plate (approx. 12 x 32 cm). Place on the sponge cake strip, cover with foil and chill for at least 2 hours. In the meantime, colour the remaining marzipan mass with yellow food colouring, knead well and roll out thinly. Cut out 6 small bunnies (2.5 - 3 cm Ø) and 6 small circles (1/2 cm Ø) and cover with foil. Cut the filled strip in half lengthwise. Cut both strips into 6 cubes. Mix 50 g icing sugar and lemon juice and fill into a piping bag. Cut off a small tip and paint on 6 Petits-Fours flowers. Place the marzipan circles in the middle. Place the bunnies on the other petit-fours and decorate with icing sugar

4. 4

   Cut the filled strip in half lengthwise. Cut both strips into 6 cubes. Mix 50 g icing sugar and lemon juice and fill into a piping bag. Cut off a small tip and paint on 6 Petits-Fours flowers. Place the marzipan circles in the middle. Place the bunnies on the other petit-fours and decorate with icing sugar

Nutrition Facts

KCAL
320 kcal

CARBS
34 g

FATS
16 g

PROTEINS
6 g