petit fours

Name: petit fours
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 49
Ingredients: 3 Eggs (size M); 1 pinch Salt; 75 g Sugar; 1 package Vanillin sugar; 75 g Flour; 1 coated Tsp Baking Powder; 25 g Cornstarch; 25 g ground almonds without skin; 200 g Marzipan raw mass; 75 g Icing sugar; 250 g Raspberry Jam; 400 g Icing sugar; 2 Protein (size M); 4-5 Tbsp Lemon juice; 7-10 Tbsp red food colouring; 7-10 Tbsp z. e.g. love beads, silver and gold sugar beads, candied violets; 7-10 Tbsp Grease; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 49

3 Eggs (size M)
1 pinch Salt
75 g Sugar
1 package Vanillin sugar
75 g Flour
1 coated Tsp Baking Powder
25 g Cornstarch
25 g ground almonds without skin
200 g Marzipan raw mass
75 g Icing sugar
250 g Raspberry Jam
400 g Icing sugar
2 Protein (size M)
4-5 Tbsp Lemon juice
7-10 Tbsp red food colouring
7-10 Tbsp z. e.g. love beads, silver and gold sugar beads, candied violets
7-10 Tbsp Grease
baking paper

Directions

1
Separate eggs. Beat the egg whites, 3 tablespoons of water, salt, sugar and vanillin sugar with the whisks of the hand mixer until stiff. Stir in egg yolk. Mix flour, baking powder and starch. Sift portions of the mixture onto the egg mixture and fold in together with the almonds. Grease the bottom of a square springform pan (23x23 cm).
2
Fill in the dough and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 20-25 minutes. In the meantime knead marzipan and icing sugar. Roll out to a square (23x23 cm) on baking paper. Remove the base from the oven, remove from the edge of the springform pan, place on a grid in the pan and allow to cool. Remove from the mould. Cut through 2x horizontally. Spread the base with 100 g jam, place the second base on top and also spread with 100 g jam. Place the lid on top and spread with the rest of the jam. Carefully place the marzipan lid on top and press down gently. Carefully cut the base into 49 cubes (approx. 3x3 cm). Sift icing sugar into a bowl for decoration.
3
Spread the base with 100 g jam, place the second base on top and also spread with 100 g jam. Place the lid on top and spread with the rest of the jam. Carefully place the marzipan lid on top and press down gently. Carefully cut the base into 49 cubes (approx. 3x3 cm). Sift icing sugar into a bowl for decoration. Add egg white and lemon juice and mix with the whisk of the hand mixer. Halve the icing sugar icing, colour one half pink with red food colouring. Decorate half of the cubes with white icing, the remaining cubes with pink icing. Pour the remaining white and pink icing into one freezer bag each, cut off a small corner. Decorate Petit Fours with it. Decorate as you like, for example with love beads, silver and golden sugar beads and candied violets. Leave to dry
4
Halve the icing sugar icing, colour one half pink with red food colouring. Decorate half of the cubes with white icing, the remaining cubes with pink icing. Pour the remaining white and pink icing into one freezer bag each, cut off a small corner. Decorate Petit Fours with it. Decorate as you like, for example with love beads, silver and golden sugar beads and candied violets. Leave to dry
5
waiting time approx. 3 hours