From-the-Heart Petits Fours

Name: From-the-Heart Petits Fours
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 28
Cuisine: Cajun, Creole
Ingredients: 59 milliliters light corn syrup; 610 grams frozen pound cakes, thawed and cut into 1-inch thick slices; 1 drop red liquid food coloring; 113 grams marzipan; 2 liters sifted powdered sugar; 177 milliliters seedless raspberry jam; 158 milliliters water; 2 Tbsps water

From-the-Heart Petits Fours is a gluten free and dairy free dessert. This recipe serves 28. This recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains around 2g of protein, 4g of fat, and a total of 248 calories. If you have corn syrup, pound cakes, raspberry jam, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cut 2 heart shapes from each cake slice, using a 1 1/2-inch heart-shaped cookie cutter.

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Equipment you will use

Cookie Cutter

Reserve excess cake for another use.

Cook jam and 1 1/2 tablespoons water in a small saucepan over medium-low heat, stirring until smooth.

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Water

Jam

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Sauce Pan

Remove from heat, and let cool slightly.

Place cake hearts on a wire rack in a wax paper-lined 15- x 10-inch jellyroll pan.

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Wax Paper

Wire Rack

Frying Pan

Brush jam mixture evenly over tops and sides of cake hearts.

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Jam

Knead marzipan gently; place between 2 sheets of plastic wrap, and roll to 1/16-inch thickness.

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Marzipan

Roll

Wrap

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Plastic Wrap

Remove plastic wrap, and cut out 28 hearts, using a 1 1/2-inch heart-shaped cookie cutter.

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Wrap

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Cookie Cutter

Plastic Wrap

Place marzipan hearts over cake hearts. Cover and chill 1 hour.

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Marzipan

Combine powdered sugar, 1/2 cup water, and corn syrup in a large saucepan; cook, stirring constantly, over low heat until mixture is translucent.

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Powdered Sugar

Corn Syrup

Water

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Sauce Pan

Add remaining water as needed, 1 tablespoon at a time, until glazing consistency. Stir in red liquid food coloring until blended.

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Food Color

Water

Spoon icing evenly over cake hearts, coating completely.

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Icing

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Ingredients

Servings:

59milliliters

light corn syrup 610grams

frozen pound cakes, thawed and cut into 1-inch thick slices 1drop

red liquid food coloring 113grams

marzipan 2liters

sifted powdered sugar 177milliliters

seedless raspberry jam 158milliliters

water 2Tbsps

water

Recommended wine: Albarino, Rose Wine, Sauvignon Blanc

Cajun works really well with Albarino, rosé Wine, and Sauvignon Blanc. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. The Familia Torres Pazo das Bruxas Albarino with a 4.3 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.