Strawberry and Lime Petits Fours (Vegan)

Biscuit: Mix flour, starch, baking powder, sugar and orange peel. Stir with oil and soda (unsweetened mineral water) into a batter. Use either a whisk or a wooden spoon. Grease one 20x20 cm baking pan well. Pour the dough into the mold and distribute well. Bake at 160 °C for approx. 20 minutes. Make a stick sample. Then let the cake cool well, preferably covered with a cloth overnight. Just cut the cake and cut on the sides to a size of 16x16 cm. Then cut into two layers.

Lime jelly: Cook the fruit juice together with the gelling sugar according to the package instructions. Set aside and let cool.

Strawberry cream: Mix pudding mix and sugar in 50 ml vegetable drink. Bring the rest of the milk to a boil, stir in the pudding mixture, bring to the boil again and remove from the heat. Allow to cool to room temperature while stirring. Stir the butter until frothy and stir in the pudding by the tablespoon. Finally, add the jam (without pieces) and stir smooth.

Marzipan: Knead the marzipan paste with the powdered sugar and cut to a size of 16x16 cm.

Assembling: Spread the bottom half of the cake with lime jelly and sprinkle with strawberry cream. Put the second cake on top and brush with lime jelly again. Place the cut marzipan on it and mark 16 squares of 4x4 cm on it. Use a sharp knife to cut out the petit fours.

Mix 350 g powdered sugar and a little lemon juice into a glaze. Put the petit fours on a praline grid and pour over the glaze. Drain well, place on the desired serving plate and place sugar flowers on for decor.