Petits Fours à la Dominostein

Ingredients for 1 servings:

• 2 eggs
• 2 tbsp water
• 65 g sugar
• 40 g flour
• 12 g cornstarch
• 1 tbsp cocoa powder
• 1 tsp, heaped gingerbread spice
• ½ tsp baking powder
• 1 marzipan cover, 300 g
• 100 g currant jelly
• 400 g dark chocolate coating
• 25 g coconut oil
• 1 tbsp Amaretto

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

for approx. 12 pieces

Separate the eggs, beat the egg whites with the water until stiff, and then add the sugar. Now stir in the egg yolks. Mix the cornstarch, flour, cocoa, gingerbread spice, and baking powder and stir into the egg mixture. Line a baking sheet with baking paper, place a baking frame measuring approximately 18 x 28 cm on it, and spread the batter into the baking frame. You can also use a greased, square baking dish of the same size. Bake in a preheated oven at 200°C (top/bottom heat) or 175°C (fan oven) for approximately 10-15 minutes. Do the skewer test! Turn the sponge cake out onto a wire rack, remove the baking paper, and let it cool. Cut the sponge cake in half lengthwise. Spread the marzipan layer with Amaretto and roll it out to the size of a sponge cake. Stir the jelly until smooth, spread it on the bottom sponge cake, and place the second sponge cake on top. Now place the marzipan coating on top and refrigerate for at least 1 hour. Then cut into 12 pieces. Melt the chocolate coating with the coconut oil in a microwave-safe bowl. Remove from the bowl and stir occasionally until everything has dissolved and combined. Place the petits, one at a time, in the bowl and spoon the icing over them. In the meantime, use the remaining icing to pour ornaments into small molds or stencils and decorate the petits. You can also use cookie cutters, place them on baking paper and pour in the chocolate coating. You can also use ready-made decorations for the petits or use the cookie cutter to cut Christmas motifs out of a marzipan coating.