Classic Petits Fours

Ingredients for 1 servings:

• 280 g marzipan – raw mass
• 1 lemon(s), grated peel
• 120 g sugar
• 6 eggs, separated
• 120 g flour
• 150 g apricot jam
• 70 g powdered sugar
• 500 g fondant (dry fondant)
• 1 tbsp white rum
• Food coloring, red and yellow
• Cherry(s), candied
• Violets, candied
• Pistachios, chopped
• Sugar (silver pearls)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

makes 45 cakes

You will need 45 paper cups. Line two baking sheets with baking paper. Preheat the oven to 220°C. Beat 6 egg yolks with 80g marzipan, the lemon zest, and 60g sugar until frothy. Beat 5 egg whites until stiff peaks form, then add the remaining sugar and mix well. Fold the beaten egg whites into the egg yolk mixture and then gradually fold in the sifted flour. Spread the sponge cake batter evenly and thinly onto both baking sheets and bake the bases on the middle rack for 8-10 minutes. Turn the sponge cake out while still hot and remove the baking paper. Spread one sheet of dough with the jam and place the second sheet on top. Cut the dough into three equal-width strips, spread these with jam, and stack them on top of each other. Knead 200g marzipan with the sifted icing sugar. Roll out the marzipan to the size of the sponge cake layers and cover each layer with it. Cover the marzipan with baking paper, weigh it down with a wooden board, and let it stand for 24 hours. Then cut the sponge cake into 4 x 4 cm squares. For the coating, melt the fondant in a water bath and stir until smooth. Mix the melted fondant with the rum, adding a little of the remaining egg white if necessary. The fondant should be thick. Cover the petit fours with it. If you want the coating to be different colors, you can color some of the melted fondant with a few drops of food coloring. Twist small cones out of baking paper and cut off tiny tips. Fill the cones with the remaining fondant and pipe any design you like onto the petit fours. Decorate with candied fruit, violets, chopped pistachios, and silver beads.