Almond-lime joconde base

Preparation info
  • Yield: Approximately

    22 ounces

    • Difficulty


Appears in
The Dessert Architect

By Robert Wemischner

Published 2009

  • About


Oz Grams Each Name of ingredient Baker’s percentages


  • Sift the almond flour and the all purpose flour together onto a sheet of parchment paper.
  • In the bowl of an electric mixer outfitted with the whisk attachment, whip the egg yolks with the first quantity of sugar until light in color.
  • When the whisk is lifted, the mixture should fall slowly from it in a thick ribbon.
  • Remove the bowl of the yolk