Nut Petit Fours
easy
60 mins
60 mins
Ingredients
- 50 g + approx. 100 g mixed nut kernels (walnut, almond, hazelnut kernels)
- 3 Eggs (size M)
- 100 g Sugar
- 75 g Flour
- 1 1/2 TSP. Baking Powder
- 1-2 TABLESPOONS Currant Raspberry Jelly
- 50 g white couverture
- 50 g whole milk couverture
- 50 g Dark chocolate coating
- baking paper
Directions
- 1
Finely chop 50 g nuts in the universal chopper. Separate the eggs. Beat the egg whites and 3 tablespoons of cold water in a large bowl until stiff, adding sugar. Stir in egg yolks. Mix flour, ground nuts and baking powder and fold into the egg mixture.
- 2
Put the mixture on a baking tray lined with baking paper and spread evenly. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Remove, turn out on a tea towel, remove baking paper immediately. Let the sponge cake cool down and cut into thirds. Stir jelly until smooth and spread on 2 pastry plates. Place these sponge cake plates on top of each other and finish with the 3 plate. Straighten the edges and chill for about 30 minutes. Coarsely chop the chocolate coating separately and melt in a bowl over a warm water bath. Cut the sponge cake with a sharp knife into approx. 36 small cubes/petit fours, place them on a cake rack.
- 3
Place these sponge cake plates on top of each other and finish with the 3 plate. Straighten the edges and chill for about 30 minutes. Coarsely chop the chocolate coating separately and melt in a bowl over a warm water bath. Cut the sponge cake with a sharp knife into approx. 36 small cubes/petit fours, place them on a cake rack. Partially cover the petit fours with chocolate coating by the spoonful. Decorate some petit fours with chocolate door strips and/or nut kernels and chopped nuts
- 4
45 minutes waiting time
Nutrition Facts
80 kcal
7 g
5 g
2 g
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