Brown two baking trays with beard paper. Heat oven to 220 degrees. Beat the yolks with the marzipan dough, lemon zest and half the sugar until a frothy mixture is obtained. Beat the egg whites, slowly add the rest of the sugar and mix well. Stir the light whipped to the yolk mixture and, Finally, gradually add the tamage flour to the dough.
Spread this cake dough by forming a thin layer over the two baking trays and cook it 8-10 minutes to half-height. Dump the still hot layers of sponge cake and peel off the beard paper. Spread one layer with the jam and place the other on top.
Cut the cake into three equally wide strips, spread these also with jam and put them on each other. Knead the marzipan dough with the sifted powdered sugar. Extend the marzipan to the size of the sponge layers and put it on them. Cover the marzipan with beard paper or foil, put on a wooden board to make weight and leave it like this 24 hours. Then, cut the cake into squares of 4 X 4 cm.
Undo the fondant to the water bath and remove it to make it homogeneous. Attention!! the fondant should only get tempered. Mix fondant with rum; if it were convenient, add a little clear. The fondant should be thick. Cover with him the petits fours. If you want coverage of different colors, a few drops of dye can be added to the fluid fondant.
Making small beard paper cones, cut off their tip, put in them the rest of the fondant and form by this half ornaments designed on a whim on the petits fours. If you want to, can also be garnished with candied cherries in pieces, candied violets, chopped pistachios or silver perlites.
Allow petits fours to dry well 1-2 hours on a grid. To serve, put them in curly paper casseroles.
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