Culinary Institute of America

Joconde for Sticky Rice Entremet

Preparation info
  • Makes

    1 lb

    • Difficulty

      Medium

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Almond flour 5¾

Method

  1. Preheat convection oven to 375°F/191°C.
  2. Combine the almond flour, confectioner’s sugar, and cake flour in the bowl of a mixer.
  3. Add half of the eggs and mix until well incorporated.
  4. Add the remaining eggs and beat for 5 minutes.