Petit Fours with Cherry Jelly

Preparation: 90 minutes · Difficulty: light

1. Stir 100 g marzipan and 5 tbsp lukewarm water until smooth. Separate the eggs. Beat the egg yolks and 75 g of sugar under the marzipan. Whisk the egg whites stiff with the whisk of the mixer and let 25 g of sugar and the salt trickle in. Stir in the egg yolk and marzipan mixture. Mix flour and baking powder, sieve onto the custard and fold. Place the mixture on a baking tray (about 33 x 39 cm) lined with baking paper and spread evenly. Bake in the preheated oven (cooker: 200°C / circulating air: 175°C / gas: stage 3) for approx. 10 minutes. Pour the biscuit plate onto a tea towel sprinkled with sugar. Remove the paper, allow the biscuit to cool.
2. Cut the dough into 3 equal rectangles (13 x 33 cm). Stir the jelly until smooth. Spread it onto the rectangles and stack them. Knead 200 g of marzipan and 25 g of icing sugar. Roll out to a rectangle (13 x 33 cm) on a work surface dusted with powdered sugar and place on the upper biscuit plate. Wrap the pile in foil, place between 2 boards, weigh it down and refrigerate overnight.
3. Cut the biscuit plate into cubes (3 x 3 cm). Mix 250 g powdered sugar with cherry nectar (Kirschnektar) until smooth. Distribute the glaze over the surface of the petit fours. Sprinkle some with a little pink sugar and let them dry. Chop the couverture and gently melt it over a warm water bath. Pour into a piping bag and paint the undecorated petit fours with it. Decorate with sugar pearls and let them dry. If desired, arrange in paper cuffs.
4. Waiting time approx. 13 hours.