Lilac Petit Fours with Marzipan


 
Petit Four mit Marzipan und Fliederblüten Gelee
 
 
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Petit Four mit Fliederblüten Gelee und Marzipan

 

 
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 Sirup, Amaretto or White Wine for Soaking 
 
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). 
 
For the 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 
 
1 l 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.
 
 

 


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