Petit Four

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white, mineral water, salt, sugar and vanilla sugar with the whisk of the hand mixer until very stiff. Stir in egg yolk. Mix flour, baking powder and starch, sieve onto the egg mixture and fold in with the almonds. Grease the bottom of a square springform pan (24 x 24 cm; inside dimensions 23 x 23 cm) and dust with flour. Fill the dough into the form and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 20 minutes. In the meantime knead marzipan and 75 g icing sugar and roll out to a square (23 x 23 cm) on a worktop sprinkled with icing sugar. Remove the base from the oven, remove it from the edge of the springform pan and let it cool down on a cake rack. Cut the biscuit 2x horizontally. Spread half of the jelly on the lower base. Place the middle cake base on top and also spread with jelly. Place the top cake layer on top and cover with the marzipan cover, press down lightly. Carefully cut the base into 25 cubes (approx. 4.6 x 4.6 cm). Sieve 400 g icing sugar into a mixing cup. Add lemon juice and egg white. Stir with the whisk of the hand mixer.

3. 3

   Place the middle cake base on top and also spread with jelly. Place the top cake layer on top and cover with the marzipan cover, press down lightly. Carefully cut the base into 25 cubes (approx. 4.6 x 4.6 cm). Sieve 400 g icing sugar into a mixing cup. Add lemon juice and egg white. Stir with the whisk of the hand mixer. Pour 1 tablespoon of icing sugar into a freezer bag and set aside. Divide the rest of the icing in thirds and colour with food colouring pink, orange and light green. Cover the petit fours with icing and allow to dry for 30 minutes. Cut off a small corner of the freezer bag with the white icing and spray ornaments onto the surface of the petit fours. Decorate ornaments with pearls

4. 4

   Pour 1 tablespoon of icing sugar into a freezer bag and set aside. Divide the rest of the icing in thirds and colour with food colouring pink, orange and light green. Cover the petit fours with icing and allow to dry for 30 minutes. Cut off a small corner of the freezer bag with the white icing and spray ornaments onto the surface of the petit fours. Decorate ornaments with pearls

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
200 kcal

CARBS
37 g

FATS
4 g

PROTEINS
3 g