Petits Fours with Hearts
Ingredients for the recipe Petits Fours with hearts. For the baking sheet (40 x 30 cm): baking frame.
Ingredients
| 250 g | soft butter or margarine | |
| 150 g | sugar | |
| 1 pck. | Dr. Oetker vanillin sugar | |
| 5 | eggs (size M) | |
| 300 g | wheat flour | |
| 3 level tsp | Dr. Oetker Original Backin (baking powder) | |
| 100 ml | Advocaat | |
| 4 tbsp | 60 ml | velvety raspberry fruit spread (filling) |
| 150 g | Dr. Oetker white chocolate coating | |
| 2 tsp | 10 ml | cooking oil (e.g. sunflower oil) |
| 100 g | Dr. Oetker red decor marzipan | |
| — | Dr. Oetker white chocolate-taste sugar script |
Instructions
- To prepare: Grease the baking sheet, top with baking paper and place the baking frame on top. Preheat oven. Upper/lower heat: about 180 °C. Hot air: about 160 °C.
- Batter: Mix butter or margarine in a mixing bowl with a mixer (stir bars) until smooth. Gradually add sugar and vanillin sugar with stirring until a bound mass is formed. Stir each egg in at the highest level for about ½ minute. Mix the flour with baking powder and mix in portions alternately with the advocaat on a medium scale. Spread the dough evenly on the baking sheet and bake. Inset: middle. Baking time: about 20 minutes. Loosen and remove the baking frame. Let the cake cool on the baking sheet on a cake rack.
- Filling: Remove the cake from the baking paper and straighten it if necessary. Cut the cake in half so that it creates 2 rectangles (about 20 x 30 cm). Spread one cake sheet with the fruit spread evenly and place the other half on top. Press gently, cover with baking paper, weigh down with a kitchen board and place in the fridge for 30 minutes.
- Decorate: Chop the couverture and melt in a water bath with the oil over low heat. Evenly coat the surface of the cake rectangle with the couverture and let it solidify. Then cut into 4 strips about 5 cm wide, then cut each strip into 7 rectangles of about 4 x 4.5 cm. Note: Depending on the size of the baking sheet, the size of the rectangle may vary.
- Roll out the red marzipan between 2 layers of cling film about 2 mm thin. Cut out different little hearts with cookie cutters and place them on the cake pieces. Add small marzipan triangles as a "string holder" to your hearts. For "balloons", record cords with the sugar script.