30 lines
1.2 KiB
Markdown
30 lines
1.2 KiB
Markdown
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# Biscuit Joconde
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Recipe yields 900 grams
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### Ingredients
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* 185 grams ground almonds
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* 185 grams icing sugar
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* 5 pieces eggs
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* 5 pieces egg whites
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* 25 grams sugar
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* 50 grams butter
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* 50 grams plain flour
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### Directions
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Preheat the oven to 250C.
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Place the eggs, icing sugar and ground almonds in the bowl of a mixer and beat at high speed for about 10 minutes, until the mixture forms a ribbon. Pour into a bowl and set aside. Beat the egg whites until well risen, then add the sugar and beat faster for 1 minute. Fold the cooled butter, then the flour, into the egg mixture. Mix in 1/3 of the egg whites until thouroughly blended, then fold in the rest, taking care not to overmix.
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Using a palette knife, spread the mixture over a sheet of baking parchment, to a thickness of 3-4mm (about 40cm x 60cm). Bake immediately in the hot oven for 2-3 minutes. To test whether the sponge is cooked, touch it with your fingertips - it should not stick to your fingers but be just firm, yet moist and on no account dry.
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Slide the cooked sponge, still on the paper, onto a wire rack. Remove the paper only just before using.
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### Meta
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author: Roux Brothers on Patisserie
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tags: Puddings and Desserts
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