Petit fours

For 21 pieces
  • 4 eggs (size M)
  • 175 g Sugar
  • 2 Packet Vanillin sugar
  • 75 g flour
  • 50 g Cornstarch
  • 1 heaped TL baking powder
  • 500 g marzipan raw mass
  • green and red food color
  • 550 g Icing sugar
  • 3 sheet Gelatine
  • 200 g Raspberries
  • 125 g Mascarpone
  • 125 g Lean quark
  • 2 EL Lemon juice
  • 6 EL raspberry jam
  • 150 g whipped cream
  • 2 Protein (size M)
  • baking paper
  • Fris holding film
120 minutes
easy
1.
Separate eggs. Beat the egg white and 4 tablespoons of cold water until stiff, drizzling in 125 g of sugar and 1 packet of vanilla sugar. Mix flour, starch and baking powder, sieve in and fold in. Spread the mixture on a baking sheet lined with baking paper and bake in a preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for about 10 minutes . Then let cool down on a wire rack. Knead the marzipan and 150 g powdered sugar. Approx. Remove 30 g of marzipan, color it green with food coloring and form approx. 15 small leaves from it. Color the remaining marzipan red with the food coloring. Remove approx. 100 g of marzipan for the roses, shape 10 small pieces into pointed cones (buds). Shape the rest of the marzipan into balls and roll them out between cling film into wafer-thin sheets. Place the petals around the cones one after the other, gently pressing down on the bottom and pointing the top edges of the leaves outwards. Approx. Roll out 30 g of marzipan between foil and cut out small hearts. Wrap the rest of the marzipan in foil. Soak the gelatine in cold water. Sort the raspberries. Mix the mascarpone, quark, 50 g sugar, 1 packet of vanilla sugar and 2 tablespoons lemon juice with the whisk of the hand mixer. gelatinExpress, dissolve over low heat and mix with 4 tablespoons of cream, then stir into the rest of the cream. Chill the cream until it starts to gel. Whip the cream. Fold the cream first, then the raspberries. Heat 3 tablespoons of raspberry jam and strain through a sieve. Cut the sponge cake crosswise into 3 pieces. Place a cake frame around a base. Spread jam on top and cover with 2nd floor. Spread the cream on the 2nd floor and finish with the last floor. Chill the cake for approx. 3 hours. Remove the cake from the edge, cut the edges straight and cut into 21 cubes. Heat 3 tablespoons of jam and strain through a sieve. Spread it thinly on the cube. Roll out the rest of the marzipan on a work surface sprinkled with powdered sugar and cut into approx. 4 x 16 cm squares. Cover the cubes with it and place in a cool place. Sieve 400 g of powdered sugar. Mix with egg white to form a thick glaze. Color the topping pink with food coloring and coat the biscuit cubes with it. Approx. Let dry in a cool place for 2 hours. Decorate the petit fours with hearts, roses and leaves and tie pink silk ribbon around the lower edge
2.
Wait approx. 5 hours
1 piece approx .:
  • 330 kcal
  • 1380 kJ
  • 6 g protein
  • 13 g fat
  • 48 g carbohydrates

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