Biscuit Joconde

Name: Biscuit Joconde
Yield: Makes two 30 x 40 cm (12 x 16 inch) baking trays (sheets)
Cuisine: French
Ingredients: 125 g (4½ oz/scant 1 cup) icing (powdered) sugar sifted; 30 g (1 oz/2 tbsp) caster (superfine) sugar; 100 g (3½ oz) egg whites (about 3-4 eggs); 162 g (5¾ oz) whole eggs (about 3-4 eggs); 38 g (1½ oz/⅓ cup) plain (all-purpose) flour sifted; 28 g (1 oz/2 tbsp) unsalted butter melted; 125 g (4½ oz/generous 1 cup) ground almonds

Split-mix method

Preparation info

Makes
two
30 x 40 cm baking trays (sheets)

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Named after the famous painting of the Mona Lisa, which is called La Joconde in French. It is a sponge cake made with whole eggs, egg whites and almonds, baked in thin layers and is used in linings of charlottes and in the famous Classic Opera.

Ingredients

125 g (4½ oz/scant 1 cup) icing (powdered) sugar sifted

Europe
France
Cake
Vegetarian
Mediterranean

Method

Preheat the oven to 200°C (400°F/Gas 6) and line two 30 x 40 cm (12 x 16 inch