Ladieeees, here comes something sweet and pink!
Guys, (you’re really here? I’m flattered…) here comes something very delicious.
Get ready for my first (and a little frustrating) try on small ovens. As petits fours translates.
I made these for my godmother’s birthday-party, which took place yesterday at a Greek restaurant. She just turned 70! I can hardly believe how fast time goes by… Wow, I sound like 70 myself. But I really mean it.
As the whole day and this morning were basically just a big feast (I’m having a hard time trying to move right now), who could possibly think of bringing additional food?!
Hm. I guess I’ll never learn.
Anyway, clever me served them before dessert, when there was still some room left (inside everyone’s belly).
First, you’re gonna make a veeery yummy and fluffy sponge cake with marzipan and orange zest, which is later filled with jam, pressed overnight and decorated.
Take that wonderful fragrant cake out of the oven, put it onto a plate, let it cool and tear off the paper.
Now, if you can resist taking a bite, you’ve earned my respect. Or there’s something stuck in your nose and you can’t smell it.
If you can’t resist, you’ll have an idea of what these beauties will taste like when they’re done, which is thrice as good as now.
You’re almost done for today! Wrap everything in plastic wrap, put some books beneath and on top and let them press the cake together for 24 hours. Make sure the books are even, or you’re petits fours won’t be.
Also make sure to only use cook- and baking-books, the result will be much better.
Hello again! It should be 24 hours later now. If not yet, please wait. You really have to be patient.
Whee, and now it’s time to get serious!
Cut the cake into squares or hearts or whatever shape you have in mind. (Do squares. Believe me.)
If you’re an expert in decorating with royal icing, congratulations.
If you’re not, like me, but you still want to try it, fine. You’ll need patience again. And you should practice a bit on parchment paper or leftover cake pieces. If you’re perfectionist, you should brace yourself for losing about a third of the petits fours (as they won’t match your expectations).
Prepare your favorite royal icing and pipe it onto the petits fours.
I didn’t document this step. I was a little distracted by malfunctioning piping tips and ugly petits fours.
In the end, I was fairly content with the result. Anyway, I dearly hope you get something prettier and more creative than mine.
For the sponge cake
5 Tbsp lukewarm water
75g granulated sugar
5 egg yolks
1/2 tsp orange zest
5 egg whites
100g all-purpose flour
For the fillings
Preheat your oven to 200°C (390°F).
Beat melted marzipan, egg yolks and sugar until fluffy, add orange zest and mix.
Beat egg whites together with salt and sugar until stiff peaks form. Carefully fold into marzipan-mixture.
Mix flour, starch and baking powder and fold into batter.
Bake for 12 minutes.
Take out of the oven, place cake on a plate, let cool and pull of parchment paper.
The next day, spread with sugar icing, cut into squares and decorate with royal icing.