Ingredients
Equipment
Method
Joconde Biscuit
- Prepare three 13X18-inch/33x46cm baking tray lined with lightly oiled silicone mat (wipe off excess fat), or parchment paper. In a food processor, turn almond meal along with powdered sugar and flour into fine powder; set aside. In the stand mixer fitted with the whisk attachment, beat on high speed the almond-sugar mixture with eggs for 5 minutes. Transfer batter to a large pastry bowl. Clean mixing bowl and the whisk. Preheat fan oven to 400ºF/200ºC.
- Beat egg whites along with cream of tartar and a third of the sugar on medium speed. When ready, set mixer speed to high and beat egg whites to stiff peaks adding remaining sugar gradually.
- Fold a third of the meringue into the almond-sugar mixture.
- Add the remaining meringue.
- Lastly, incorporate the melted butter.
- Divide Joconde mixture into 3 equal portions (≈3X335g).
- Using an offset spatula, spread the batter into a thin, uniform layer, making sure your joconde biscuit ends up with an even thickness from edge to edge.
- An even layer is the foundation of a well-structured cake.
Baking
- Bake joconde for 6–7 minutes (one sponge at a time). Be careful not to over bake, as the sponge should stay supple—over baking will cause it to dry out. As soon as the joconde is out of the oven, slide it over your countertop to cool faster.
Storage
- When biscuit is cool enough, top each sponge with parchment. Reverse and then stalk. Wrap the whole thing with cling film. Refrigerate for short term use or place in the freezer for long term storage.
- Opera cake.
