CookEat Recipe

Petites Précieuses

Name: Petites Précieuses
Ingredients: 85 Gramme Icing sugar — Powdered sugar for batter; 43 Gramme Flour — Flour; 28 Gramme Almond — Peeled finely chopped almonds; 4 Egg — Whole eggs, separated into four yolks and their four whites; 0.25 Lemon — Lemon for grated zest; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 6 Canned apricots with packing liquid — Preserved apricot halves; 1 Tablespoon Sugar — Sugar for filling; 1906 source measure retained without conversion; 1 Teaspoon Maraschino liqueur — Maraschino liqueur; 1906 source measure retained without conversion; 1 Teaspoon Kirsch — Kirschwasser; 1906 source measure retained without conversion; Butter — Butter for six pudding moulds

Six small cakes with apricot-crumb filling in scooped tops.

Type: Dessert

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Whisk sugar, flour, chopped almonds, yolks, lemon zest and salt five minutes. Beat whites stiff and fold in one minute.
Step 2
Divide into six buttered individual moulds; bake about fifteen minutes to set and 74°C. Rest five minutes, unmould. Scoop one hollow in each cake on thinner side about 1.9 cm across and halfway deep, retaining every removed crumb.
Step 3
Press six preserved apricot halves through sieve, combine with all removed cake crumbs, filling sugar, maraschino and kirsch; mix one minute and fill each hollow. Serve.

Cooked it? Rate it.

Cooked 0 times

Not rated yet

Steps

Step 1

Step 2

Step 3

Cooked it? Rate it.

Share this recipe