Almond Sponge

Preparation info

  • Yield:

    2

    sheets, 14 × 24 inches ( 35 × 60 cm )
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 egg whites (¼ cup/60 ml)
  • 10 ounces (285<

Method

  1. Gradually mix the 2 egg whites into the almond paste to soften it.
  2. Whip the egg yolks with 3 ounces (85 g) sugar to the ribbon stage. Add the vanilla. Very gradually