Gingerbread Petits-Fours

Louis Ramirez
5 1
75 mins
75 mins


Servings: 64
  • 7-10 Tbsp Fat and flour
  • 350 g Flour
  • 1 TEASPOON Baking Powder
  • 300 g demerara sugar
  • 1 package (15 g) Gingerbread spice
  • 7-10 Tbsp Salt
  • 200 g Butter
  • 50 g dark beet syrup
  • 125 g golden syrup
  • 2 Eggs (Gr. M)
  • 200 g redcurrant jelly
  • 200 g Dark chocolate coating
  • 1 TEASPOON Oil


  1. 1

    For the cake base, grease a square (24 x 24 cm) or round springform pan (26 cm Ø) and dust with flour. Mix flour, baking powder, sugar, spices and 1 pinch of salt. Heat butter and both kinds of syrup until the butter has melted.

  2. 2

    Pour into the flour mixture while stirring constantly and work into a smooth dough. Stir in the eggs one by one. Brush into the mould. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for 30-40 minutes.

  3. 3

    Let it cool down. If necessary, straighten the surface of the cake with a knife. Cut the cake in half horizontally once.

  4. 4

    For the filling and pouring jelly, stir until smooth and spread on the bottom base. Place the upper base on top. Cut the cake into about 64 cubes. Chop the chocolate coating and melt with oil in a hot water bath. Coat the surface of the cubes with it, let it dry.