Petits fours

Ingredients for 1 servings:

• 180 g sugar
• 1 tsp honey
• 100 g wheat flour
• e.g. apricot jam
• e.g. jam (raspberry)
• 200 g marzipan (raw mass)
• 100 g powdered sugar
• 6 eggs
• 500 g powdered sugar
• 6 tbsp powdered sugar
• n. B. Food coloring as required and decoration of your choice
• Grease for the tray

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

enough for about 20 pieces

Preheat the oven to 200°C. Beat the eggs with a hand mixer on high speed until frothy. Gradually add the sugar, honey, and flour. Spread half of the batter onto a greased baking sheet lined with baking paper (folding the paper on the open side of the sheet just before the dough to create a rim). Place the sheet in the preheated oven and after about 10 minutes, remove the sponge cake. Then turn it out onto a tea towel, brush the baking paper with cold water, and carefully but quickly peel it off. Prepare and bake the remaining half of the batter in the same way. Spread the first sponge cake with apricot jam, place the second sponge cake on top and spread with raspberry jam. Knead the marzipan mixture with the powdered sugar, roll it out to the size of the pastry sheet, and place it on top. Then cut out shapes with cookie cutters or use a knife to cut squares, triangles, etc. as desired. For the glaze, mix 500 g of powdered sugar with 5-6 tablespoons of water and color with food coloring if desired (I used red food coloring). Cover the petits fours with this mixture and decorate immediately with your choice of decorations (e.g., sugar pearls). Caution: It dries very quickly. Tip: The jam is a matter of taste. You can also use Nutella.