Rabbits Petit Fours

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add sugar and salt. Stir in egg yolks. Sift flour on top and fold in carefully. Spread on 2 baking trays lined with baking paper.

2. 2

   Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Take them out and turn them over onto 2 tea towels sprinkled with sugar. Let them cool down. Halve both sponge cakes crosswise and stir the jelly with a whisk until smooth. Spread about 1/4 of the jelly on one plate. Place the second plate on top. Spread with another quarter of the jelly. Place the third plate on top and spread with the third quarter. Place the last plate on top. Place a tea towel on top, cover with a tray or board and weigh down with tins. Leave to rest for about 4 hours. Knead marzipan and 50 g icing sugar.

3. 3

   Place the third plate on top and spread with the third quarter. Place the last plate on top. Place a tea towel on top, cover with a tray or board and weigh down with tins. Leave to rest for about 4 hours. Knead marzipan and 50 g icing sugar. Colour pink with food colouring. Roll out rectangularly (approx. 28 x 22 cm) on a work surface dusted with icing sugar. Spread the rest of the jelly on the sponge cake. Place marzipan plate on top and press on. Cut out small rabbits from it. Mix 50 g icing sugar and lemon juice to a glaze and fill into a piping bag. Decorate rabbits with icing and sugar pearls

4. 4

   Roll out rectangularly (approx. 28 x 22 cm) on a work surface dusted with icing sugar. Spread the rest of the jelly on the sponge cake. Place marzipan plate on top and press on. Cut out small rabbits from it. Mix 50 g icing sugar and lemon juice to a glaze and fill into a piping bag. Decorate rabbits with icing and sugar pearls

5. 5

   4 1/2 hours waiting time

Nutrition Facts

KCAL
150 kcal

CARBS
26 g

FATS
4 g

PROTEINS
3 g