Petit Fours – Strawberry

1. preheat kitchen stove to 200 degrees. Beat sugar, egg yolks, eggs, vanilla and lemon zest with a hand mixer until very creamy. Sift flour and cornstarch and fold into the egg mixture together with the oil.

Spread on a baking sheet lined with parchment paper. Bake in the oven (center) for about 20 min. Sugar a kitchen towel, turn the sponge out onto it, cool.

For the jam, mix 20 g sugar and pectin. Cut the fruit into slices and boil with the remaining sugar. Add the juice of one lemon, remove the saucepan from the heat and fold in the sugar-pectin mixture. Make another two minutes, then cool.

Remove the parchment paper from the sponge. Cut out hearts and spread with jam. Roll out marzipan thinly and cut out into hearts. Always stack 3 sponge cake hearts and 3 marzipan hearts on top of each other. Marzipan forms the top layer.

Warm the fondant slightly in a water bath. (consistency of liquid chocolate). If it is too thick, thin it with egg white. Coat the hearts with it. Mix the rest with red food coloring, fill into a piping bag and pipe stripes on the hearts. Garnish with fresh strawberries.

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