5 ounces Almond flour
6 ounces Granulated sugar
1 1/2 ounces Cake flour
4 Eggs
1 1/2 ounces Unsalted butter, slightly melted
3 1/2 Egg whites
Yield: 1 Full-sheet
1. In a mixing bowl fitted with the whip attachment, combine the almond flour, 5 ounces (150 grams) of the sugar, the cake flour and half of the whole eggs. Whip mixture for 2 minutes. Stop the machine, scrape the bowl then whip for 3 more minutes.
2. Gradually add the remaining whole eggs. Whip on medium speed for 5 more minutes.
3. In another clean mixing bowl, whip the egg whites and remaining sugar to medium peaks.
4. Remove almond mixture from the machine and fold in the melted butter using a spatula.
5. Fold in one third of the whipped egg whites to lighten the batter then fold in the remaining whipped egg whites. Do not overmix.
6. Spread the batter over a silicone baking mat placed on a sheet pan. Level it carefully with a long offset spatula. Bake at 450°F (230°C) until the joconde bounces back when lightly pressed, approximately 6 to 8 minutes.
7. Yield: 1 Full Sheet Pan
Total batter wieght: 1 pound 8 ounces
Notes: Method: Spongecake
This sponge requires attentive baking so that it remains flexible to easily conform to the contours of a torte mold. If underbaked, it will stick to the baking mat. If overbaked, it will dry out. Once cooled, the sponge may be cut into strips to line any shape ring mold. Once unmolded, the sides of the torte need no further embellishment.
Variation:
Fruit and Nut Joconde -- Before baking, sprinkle the surface of the joconde batter with 2 ounces (60 grams/133%) of each of the following ingredients or any combination, chopped pistachios, chopped apricots, macaroon coconut and sun dried cherries or dried cranberries.
6 ounces Granulated sugar
1 1/2 ounces Cake flour
4 Eggs
1 1/2 ounces Unsalted butter, slightly melted
3 1/2 Egg whites
Yield: 1 Full-sheet
1. In a mixing bowl fitted with the whip attachment, combine the almond flour, 5 ounces (150 grams) of the sugar, the cake flour and half of the whole eggs. Whip mixture for 2 minutes. Stop the machine, scrape the bowl then whip for 3 more minutes.
2. Gradually add the remaining whole eggs. Whip on medium speed for 5 more minutes.
3. In another clean mixing bowl, whip the egg whites and remaining sugar to medium peaks.
4. Remove almond mixture from the machine and fold in the melted butter using a spatula.
5. Fold in one third of the whipped egg whites to lighten the batter then fold in the remaining whipped egg whites. Do not overmix.
6. Spread the batter over a silicone baking mat placed on a sheet pan. Level it carefully with a long offset spatula. Bake at 450°F (230°C) until the joconde bounces back when lightly pressed, approximately 6 to 8 minutes.
7. Yield: 1 Full Sheet Pan
Total batter wieght: 1 pound 8 ounces
Notes: Method: Spongecake
This sponge requires attentive baking so that it remains flexible to easily conform to the contours of a torte mold. If underbaked, it will stick to the baking mat. If overbaked, it will dry out. Once cooled, the sponge may be cut into strips to line any shape ring mold. Once unmolded, the sides of the torte need no further embellishment.
Variation:
Fruit and Nut Joconde -- Before baking, sprinkle the surface of the joconde batter with 2 ounces (60 grams/133%) of each of the following ingredients or any combination, chopped pistachios, chopped apricots, macaroon coconut and sun dried cherries or dried cranberries.
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