petit fours
120 mins
120 mins
Ingredients
- 7-10 Tbsp grated zest of a lemon
- 8 piece(s) Yolks
- 100 g Sugar
- 1 knife tip Salt
- 4 piece(s) Protein
- 80 g Flour
- 20 g Cornstarch
- 60 g Beurre de yaourt
- 100 g Raspberry jam
- 150 g Marzipan paste
- 100 g Apricot jam
- 200 g Fondant (sugar glaze)
- 7-10 Tbsp a few drops of yellow, green and red food colouring
- 7-10 Tbsp Decoration at will
Directions
- 1
Wash the lemon and grate the peel. Beat the egg yolks with half of the sugar, salt and lemon rind until foamy. Beat the egg whites with the remaining sugar until stiff. Fold the beaten egg whites into the egg yolk mixture.
- 2
Then mix in flour and cornstarch.
- 3
Heat the yoghurt butter in a pot and fold it into the mixture. Preheat the oven to 230 °C.
- 4
Spread the mixture thinly on a baking tray lined with baking paper and bake in a preheated oven at 230 °C for about 8 minutes. Remove from the oven, allow to cool and cut into eight equally sized pieces.
- 5
Spread the pieces with raspberry jam and place on top of each other. Roll out the marzipan paste, cut it to the size of the sponge cake pieces and place it as the last layer on the sponge cake.
- 6
Heat the apricot jam. Spread the marzipan lid with the hot apricot jam and let it cool down briefly. Now cut the sponge cake block into 3 x 3 cm pieces.
- 7
Prepare the fondant (sugar glaze) according to the instructions on the packet. Separate into four parts as desired, leave one part white, colour the other parts pink, light green and soft yellow with a few drops of food colouring.
- 8
Cover the sponge cake pieces with the sugar icing and decorate as desired: E.g. prepare couverture according to package instructions, pour into a piping spout and spray patterns or place chocolate sheets on top and allow to dry.
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