Petit-Fours with marzipan

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until foamy. Mix flour, almonds, starch and baking powder and stir in alternately with the milk. Halve the dough.

2. 2

   Sieve the cocoa onto one half of the dough and stir in. Line a baking tray (32 x 39 cm) with baking paper. Fold a firm strip (32 cm long) from aluminium foil. Halve the baking tray with it. Put a piece of dough on each half and smooth it down.

3. 3

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. In the meantime, sprinkle 3 tablespoons of sugar on a damp tea towel. Take the sponge out of the oven, remove aluminium foil.

4. 4

   Turn the sponge onto the cloth and remove the baking paper immediately. Let the sponge cake cool down. In the meantime knead marzipan with icing sugar. Knead half of the marzipan with green, the other half with yellow food coloring.

5. 5

   Put 15 g each aside for decoration. Roll out the marzipan into 2 rectangles (16 x 9 cm) on a work surface sprinkled with icing sugar. Cut the sponge cake plates in half (4 equally sized plates are created).

6. 6

   Warm the jelly. Coat all 4 sponge cake plates with jelly and place them alternately on top of each other. Cut lengthwise in half. Put a marzipan strip on each sponge cake and cut into 6 pieces. Coarsely chop the chocolate coating and melt in a hot water bath.

7. 7

   Pour into a freezer bag, cut off a small corner and spray ornaments onto the petit fours. Leave to dry. In the meantime, form small eggs from the remaining marzipan and decorate the Petit Fours with them.

Nutrition Facts

KCAL
290 kcal

CARBS
46 g

FATS
9 g

PROTEINS
6 g