Financiers

4 eggs

150 g sugar

1 pinch of salt

200 g blanched ground almonds

60 g butter

melted

50 g white flour

1 unwaxed lemon

some grated zest

150 g milk chocolate

chopped

50 g white chocolate

chopped

100 g apricot jam

In a mixing bowl, mix the eggs, sugar and salt with a whisk until the mixture is pale in colour. Carefully mix in the rest of the ingredients.

Turn the mixture into a lined baking tray and spread to form a 30 x 30 cm square.

Preheat the cooking space to 200 °C using the top/bottom heat humid mode.

Bake the sponge cake base in the middle shelf position for 20 minutes.

Allow the sponge cake base to cool down.

Melt the milk chocolate in a pan over a low heat, stirring from time to time. Remove the pan from the heat. Add the white chocolate and melt. Create a marble effect with the help of a fork.

Cut the sponge cake base in half and brush one half with apricot jam. Place the other half on top.

Cut the sponge cake base into 30 rectangles of 3 x 5 cm. Place the rectangles on a wire rack. Drizzle the chocolate glaze over the mini cakes with a teaspoon. Allow the chocolate to cool down.

(Pre-)heat cooking space to 200 °C with Top/bottom heat damp

Preheating finished. Put the food in.

Top/bottom heat damp 200 °C for 20 Mins