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 cake, but it contains almond powder. This version…
Ustensiles
Ingrédients — 40 parts
Préparation
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.