Joconde Biscuit (Large Batch)
Joconde biscuit is a very light and airy sponge cake, often used in the Opera cake or as a base for other desserts. Its texture is similar to that of a sponge c
Joconde biscuit is a very light and airy sponge cake, often used in the Opera cake or as a base for other desserts. Its texture is similar to that of a sponge cake, but it contains almond powder. This version is for a large batch.
Time
32 min. =
20 min. +
12 min.
Utensils
1 blender 1 baking tray 1 whisk 1 baking paper
Ingredients for 40 parts
-
1.17 Kg. eggs
allergen ! -
175 g. butter
allergen ! - 230 g. sugar
- 5 g. sea salt
-
900 g. powdered sugar
allergen ! -
300 g. soft / patent flour allergen !
- 1 lemon (100 g)
-
900 g. almond powder
allergen ! -
770 g. egg white allergen !
-
20 g. dried egg white allergen !
Steps
- Preheat oven to an appropriate temperature for baking Joconde Biscuit.
- Combine almond powder, icing sugar, and a portion of the whole eggs in a stand mixer. Whisk until light and foamy.
- Sift the T45 flour and gently fold it into the previous mixture using a spatula.
- Whisk the egg whites into stiff peaks with granulated sugar and dehydrated egg whites. Gently fold this meringue into the main mixture.
- Incorporate the lukewarm melted butter into the mixture.
- Spread the batter on a baking sheet lined with parchment paper. Bake in the preheated oven until the biscuit is golden brown and springs back slightly when touched.
- Let the biscuit cool completely before unmolding and cutting.