Petits fours
easy
120 mins
120 mins
Ingredients
- 4 Eggs (Gr. M)
- 1 pinch Salt
- 150 g + some sugar
- 1 package Vanillin sugar
- 2 TABLESPOONS Instant espresso powder
- 75 g Flour
- 75 g Cornstarch
- 1 TEASPOON Baking Powder
- 50 g + some icing sugar
- 250 g Marzipan raw mass
- 2-3 TABLESPOONS Amaretto liqueur (Italian almond liqueur)
- 225 g Apricot Jam
- 300 g semi-bitter couverture
- 300 g Whole milk couverture
- 30 g white couverture e.g. chocolate-mocha beans,
- 7-10 Tbsp Chocolate decorating hearts,
- 7-10 Tbsp ground and halved pistachios
- baking paper
- 1 small freezer bag
Directions
- 1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat egg white, 4 tbsp. cold water and salt until stiff. While continuing to beat, add 150 g sugar, vanillin sugar and espresso powder and continue beating until everything is completely dissolved. Mix flour, starch and baking powder, sieve and fold in
- 2
Spread on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/ gas: level 3) for 10-12 minutes. Turn the sponge cake onto a tea towel sprinkled with sugar. Remove baking paper and let the sponge cake cool down
- 3
Knead 50 g icing sugar and marzipan. Roll out to a rectangle (approx. 18 x 33 cm) on a little icing sugar. Halve the sponge cake to 2 smaller plates, sprinkle with liqueur
- 4
Spread 1 plate with half of the jam and cover with marzipan. Spread the rest of the jam on top. Place 2nd plate on top. Weigh down with a tray. Let rest for 1-2 hours
- 5
Straighten the edges of the biscuit plate. Cut the plate into about 50 cubes (approx. 3 x 3 cm). Roughly chop dark chocolate and melt in a hot water bath. Cover the cake cubes with it and let them dry
- 6
Chop white couverture and melt in a hot water bath. Pour into a freezer bag, cut off a small corner. Decorate the petits fours with white couverture strips, chocolate beans, hearts and pistachios. Allow to dry completely
Nutrition Facts
150 kcal
18 g
7 g
2 g
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