John Myers
Ingredients for 1 servings:
- 4 egg yolks
- 50 g sugar
- 1 tbsp water
- 1 pack flavoring (lemon flavor)
- 4 egg whites
- 1 pinch of salt
- 50 g flour
- 50 g cornstarch
- 50 g butter, liquid
- 50 g jam (raspberry)
- 50g Nutella
- 2 tbsp raspberry liqueur
- 1 lemon(s), the juice
- 70 g powdered sugar
Instructions
Working time approx. 45 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 45 minutes
enough for approx. 16 pieces
Place the egg yolks in a bowl with the sugar, water, and lemon flavoring and beat until frothy. Beat the egg whites with the salt until stiff peaks form and carefully fold into the custard. Sift the flour and mix with the cornstarch, then fold into the batter. Stir in the melted butter. Line a baking tray (30 cm x 40 cm) with baking paper. Pour in the batter and smooth it out. Bake in a preheated oven at 200°C for approx. 15 minutes. Then remove the cake base from the oven. Mix the raspberry jam with the Nutella and the raspberry liqueur until smooth and spread it over the cake base. Now cut the cake into 4 equal pieces. Place the slices on top of each other, weigh them down with a board, and let cool. Then cut petit fours from the cake as desired. Now mix the lemon juice with the icing sugar to form a thick glaze and cover the petit fours with it. Allow to dry completely and serve. Tip: You can decorate with chocolate icing and cherries if you like.
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