Schwarzwalder kirsch petit fours

Name: schwarzwalder kirsch petit fours
Cook time: 120 min
Total time: 143 min
Yield: 16
Ingredients: 4 medium sized egg; 100 g fine cristalsugar; tl salt; 100 g self raising flour; 150 g unsalted butter; 150 g powdered sugar; 1 el cocoa powder; 2 el kirsch liqueur; 8 el custard filling cherries look; 125 g white; 125 g red

These festive mini cakes with cocoa and cherries can always, whether it is party or not.

Ingredients

Kitchen Stuff

1 mixer
1 baking paper
1 blender
1 rolling pin

Directions

Preheat the oven to 220 ° C.
Beat the eggs with a mixer lightly.
Add the granulated sugar and the salt during spooning. Keep on patting until light yellow egg foam is formed. This takes approx. 8 min.
Sift the self-raising flour above it and carefully fold it.
Divide the batter over a griddle covered with parchment paper. Spread the batter to a square of approx. 40 x 40 cm using a spatula.
Fry in about 8 minutes until golden brown and done. The biscuit is cooked when it springs back when you push it gently. Remove from the oven and allow to cool.
Put the butter in a bowl and whisk in 5 minutes. Add the icing sugar in 2 parts and beat for another 5 minutes to an airy butter cream.
Beat the cocoa and kirsch through it. Puree the custard filling with a hand blender.
Place the biscuit with the baking paper on top of the work surface and carefully remove the baking paper. Cut out 4 squares of 16 x 16 cm.
Spread each square with ¼ of the butter cream and then with ¼ of the custard filling. Put the 4 slices carefully together.
Roll the two colors fondant into a long bar. Grasp both ends and turn them in the opposite direction (like a twister).
Divide again into 2 pieces, roll out into strands and turn them around again. Then knead again into a ball. The is now marbled.
Roll out half of the marbled fondant into a rag of about 3 mm thick and cut out a square of 16 x 16 cm.
Place on the slices of biscuits with buttercream and press gently. Put in the freezer for 15 minutes.
Carefully slice the cake into 4 x 4 cm square petit fours with a sharp knife.
Shape the rest of the fondant roses and put them on the petit fours.