Petits fours

Ingredients for 1 servings:

• 80 g marzipan paste
• 5 tbsp water, lukewarm
• 100 g sugar
• 5 egg yolks
• 1 pinch of salt
• 1 lemon(s), peel
• 5 egg whites
• 100 g flour
• 60 g cornstarch
• 1 tsp baking powder
• 100 g raspberry jelly
• 100 g currant jelly
• 100 g apricot jam
• 200 g marzipan paste
• 50 g powdered sugar
• 50 g apricot jam
• 500 g cake icing, light
• 3 tbsp white rum
• Fruits, candied
• Pistachios, finely chopped
• Walnuts

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Total time approx. 1 day 45 minutes

approx. 36 pieces

Makes approx. 36 pieces. Preheat oven to 210°C. Dissolve marzipan in the water. Add ¾ of the sugar, egg yolk, salt, and lemon zest and mix well. Beat egg whites with the remaining sugar until stiff peaks form, then fold in. Sift flour, cornstarch, and baking powder and fold into the mixture. Spread the mixture onto a baking sheet lined with baking paper. Bake on the middle rack for approx. 10 minutes, turn out, and let cool. Remove the paper. Cut the dough sheet into 3 equal rectangles. Spread each strip with jam and place on top of each other. Knead the marzipan with the powdered sugar. Roll out on a surface dusted with powdered sugar to the size of the top sponge cake, place on top, and press down. Wrap the stack in foil, place between two boards, weigh it down, and let stand for 24 hours. Then cut the sponge cake into small cubes. Spread smooth apricot jam onto the marzipan and let it dry. Slowly melt the fondant or cake glaze in a double boiler. Let it cool, then reheat and add the rum. Place the sponge cake cubes on a fork, dip them in the glaze, and let them drain. Carefully place the petits fours on a wire rack and let them dry. Finally, decorate the petits fours with cherry pieces, pistachios, and walnuts. Cut and decorate the petits fours. Finally, place them in small paper baking cups.