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Lilac Petit Fours with Marzipan
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Deutsch (German)
Lilac Jelly Petit Fours with Marzipan! These mini cakes are made with a light almond sponge, marzipan and some homemade lilac jelly.
The lilacs are in full bloom in my garden in Germany and after I have made lilac sugar, I wanted to find another way to incorporate lilac in my kitchen.
I decided that it was time for me to make some adorable mini cakes aka petit fours. Because what’s better than cake? Nothing… except MINI cakes! Petit fours are adorable, ideal for summer brunch parties, as a gift from the kitchen and they are perfectly sized for guilt-free consumption without abandon. Because it’s always okay to have more if it’s mini, right?
How to make Lilac Jelly Petit Fours
For the marzipan almond sponge
- 100 g ground almonds
- 8 Eggs
- o,5 tsp almond extract
- 300 g Marzipan
- 100 g Powdered sugar
- 50 g Butter
- 80 g Sugar
- 150 g flour
- 1 Tsp baking powder
- 250 g Lilac Jelly (recipe see below)
- Simple Syrup, Amaretto or White Wine for Soaking
Method
Preheat the oven to 180 degrees Celsius and prepare a baking sheet or 2 rectangular 30 cm x 30 cm molds. If you only have one mold, you can bake the dough in 2 batches.
Toast the almonds and grind them. Melt the butter and let cool along with the almonds. Grate the refrigerated marzipan into a bowl. Separate the eggs and whisk the egg whites until stiff.
Add 2 egg yolks to the marzipan along with sugar and almond extract and beat on high speed until creamy. Add the rest of the yolks and beat until light and creamy.
Mix flour with baking powder and fold into the eggyolk mix. With a spatula, fold in butter and almonds. Finally, also add the whites and incorporate them gently with your spatula.
Spread the dough on your 2 baking sheets or molds and bake for about 10 minutes.
Turn the baked sheets onto parchment paper which you sprinkle with some powdered sugar before.
Tear off the parchment paper and cut each baked sponge in the middle. You want to 40 x 15 cm rectangles.
Brush them with some simple syrup, amaretto or Rose Wine and let cool. Once cooled, spread Lilac Jelly on the sponges and stack them.
Knead the rest of the marzipan with powdered sugar and roll out into a 40 x 12 cm rectangle.
Cover the top sponge with marzipan and smooth it out with your hands. Cut the rectangle into equally sized cubes (3,5 x 3,5 cm).
For the purple glaze mix
- 400g Powdered sugar with
- 4 Tbsp amaretto or lemon juice
- and add some purple food colour to it
- Glaze the Cubes and let cool.
For the lilac jelly
- 750 ml water
- juice of one lemon
- 25 ml Rose Wine
- 100 g lilac flours
- 500 g preserving sugar
Add everything except from the sugar to a bowl and let sit in the fridge for 8 hours or over night so that the water can absorb the aroma and some of the colour of the lilac.
Strain the liquid through a piece of cloth and bring to a boil in a big pot together with the sugar. Boil for 5 minutes and fill into pepared jam jars.
For more pretty spring dessert recipes:
- German Rhubarb Sour Cream Custard Pie with Meringue
- Strawberry Rhubarb Streusel Muffins with Sour Cream
- Strawberry Raw Vegan Cheesecake Recipe
- Nutella Pistachio Vegan Raw Cheesecake
- Lemon White Chocolate Truffles Recipe
Lilac Jelly Petit Four
Lilac Jelly Petit Fours with Marzipan! These mini cakes are made with a light almond sponge, marzipan and some homemade lilac jelly.
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Calories 100 kcal
Ingredients
For the marzipan almond sponge
- 100 g ground almonds
- 8 Eggs
- 1/2 tsp almond extract
- 300 g Marzipan
- 100 g Powdered sugar
- 50 g Butter
- 80 g Sugar
- 150 g flour
- 1 Tsp baking powder
- 250 g Lilac Jelly recipe see below
- Simple Syrup or Amaretto or White Wine for Soaking
Decor: For the purple glaze mix
- 400 g Powdered sugar with
- 4 Tbsp amaretto or lemon juice
- and add some purple food colour to it
For the lilac jelly
- 750 ml water
- juice of one lemon
- 25 ml Rose Wine
- 100 g lilac flours
- 500 g preserving sugar
Instructions
-
Preheat the oven to 180 degrees Celsius and prepare a baking sheet or 2 rectangular 30 cm x 30 cm molds. If you only have one mold, you can bake the dough in 2 batches.
-
Toast the almonds and grind them. Melt the butter and let cool along with the almonds. Grate the refrigerated marzipan into a bowl. Separate the eggs and whisk the egg whites until stiff, Add 2 egg yolks to the marzipan along with sugar and almond extract and beat on high speed until creamy.
-
Add the rest of the yolks and beat until light and creamy. Mix flour with baking powder and fold into the eggyolk mix. With a spatula, fold in butter and almonds. Finally, also add the whites and incorporate gently with your spatula.
-
Spread the dough on your 2 baking sheets or molds and bake for about 10 minutes.
-
Turn the baked sheets onto parchment paper which you sprinkle with some powdered sugar before. Tear off the parchment paper and cut each baked sponge in the middle. You want to 40 x 15 cm rectangles.
-
Brush them with some simple syrup, amaretto or Rose Wine and let cool. Once cooled, spread Lilac Jelly on the sponges and stack them.
-
Knead the rest of the marzipan with powdered sugar and roll out into a 40 x 12 cm rectangle. Cover the top sponge with marzipan and smooth out with your hands. Cut the rectangle into equally sized cubes (3,5 x 3,5 cm).
-
Combine all ingredients for the glaze. Glaze the cubes and let cool.
-
For the jelly, Add everything except from the sugar to a bowl and let sit in the fridge for 8 hours or over night so that the water can absorb the aroma and some of the colour of the lilac.
-
Strain the liquid through a piece of cloth and bring to a boil in a big pot together with the sugar. Boil for 5 minutes and fill into pepared jam jars.
Ich hab noch nie mit Fliederblüten gebacken oder gekocht. Tolles Rezept (bzw. Rezepte) und wirklich tolle Farbe (ich liebe einfach diese zarte Lila). Ich als Mama freu mich schon auf morgen, da werde ich sicherlich mit Frühstück ans Bett verwöhnt 🙂
Liebste Grüße,
Kimi
Hallo liebe Kiki,
ich wollte nur kurz mitteilen das du mir mit deinem Rezept
einen Jahresvorat an Flieder-Gelee beschert hast!
Danke! 🙂
Nachdem der erste Topf Gelee im Gläschen gelandet war, hab ich gleich noch einen aufgesetzt – so lecker war das!
In Petit Fours hat es das Gelee dann aus zeitgründen allerdings nicht mehr geschafft.
Aber ich hab ja noch Vorrat! 😉
Moin,
ich bin total heiß auf den Duft von Flieder aber ich kann mir ehrlich gesagt nicht vorstellen, wie ein Gelee schmecken würde. Da ich aber absolut keinen Alkohol konsumiere oder verwende, kann ich es nach diesem Rezept nicht ausprobieren. Hat das schonmal wer ohne Alkohol gemacht? Wie? Wie kann man sich den Geschmack vorstellen?