petit fours

Name: petit fours
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 4 Eggs (size M); 170 g Sugar; 75 g Flour; 75 g Cornstarch; 1 TEASPOON Baking Powder; 5 sheets Gelatine; 4 Lemons, including 3 untreated; 500 g Mascarpone; 250 g Whipped cream; 300 g Icing sugar; 7-10 Tbsp red, yellow, blue and green food colouring; 6 Stem(s) Lemon balm; 4 small piping bags or freezer bags; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

4 Eggs (size M)
170 g Sugar
75 g Flour
75 g Cornstarch
1 TEASPOON Baking Powder
5 sheets Gelatine
4 Lemons, including 3 untreated
500 g Mascarpone
250 g Whipped cream
300 g Icing sugar
7-10 Tbsp red, yellow, blue and green food colouring
6 Stem(s) Lemon balm
4 small piping bags or freezer bags
baking paper

Directions

1
Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff, adding 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix flour, starch and baking powder and fold into the mixture. Line a baking tray with baking paper. Spread the sponge cake mixture on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes.
2
Remove the baking tray from the oven and let the sponge cake cool down. Soak the gelatine in cold water. Wash 3 untreated lemons, grate dry and thinly grate the peel. Halve the lemons and squeeze them. Mix mascarpone, 70 g sugar, lemon peel and juice with the whisks of the hand mixer. Whip the cream until stiff. Squeeze the gelatine and dissolve. Stir in 4 tablespoons of the mascarpone cream and stir back into the remaining cream. Fold in the cream. Cut the sponge cake base in half crosswise. Place a cake frame around one half. Spread the cake base with the cream and place the 2nd cake base on top. Chill the cake for at least 1 hour. Squeeze 1 lemon.
3
Fold in the cream. Cut the sponge cake base in half crosswise. Place a cake frame around one half. Spread the cake base with the cream and place the 2nd cake base on top. Chill the cake for at least 1 hour. Squeeze 1 lemon. Sieve the icing sugar into a bowl and mix with lemon juice and possibly 1-2 tablespoons of water to a thick icing. Place 1 heaped tablespoon of icing in each of 4 small bowls and colour with food colouring pink, yellow, green and blue. Pour the coloured icing into a piping bag or freezer bag and cut off one small corner each. Cut the cake into 15 squares (approx. 6 x 6 cm) and place on a cake rack. Cover the petit fours with the icing and let it dry for about 20 minutes. Use the coloured icing to draw strips from the bottom up to the middle. Wash the lemon balm, dab dry and remove the leaves. Decorate petit fours with lemon balm leaves
4
Place 1 heaped tablespoon of icing in each of 4 small bowls and colour with food colouring pink, yellow, green and blue. Pour the coloured icing into a piping bag or freezer bag and cut off one small corner each. Cut the cake into 15 squares (approx. 6 x 6 cm) and place on a cake rack. Cover the petit fours with the icing and let it dry for about 20 minutes. Use the coloured icing to draw strips from the bottom up to the middle. Wash the lemon balm, dab dry and remove the leaves. Decorate petit fours with lemon balm leaves
5
Rinse and drain the beans. Wash the rosemary, dab dry and pluck and chop the needles from 2 twigs. Peel onions and garlic. Dice onions, chop garlic. Heat 2 tablespoons of oil.