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Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Components

Method

Procedure

  1. Line a -in. (16 cm) ring mold with a strip of acetate.
  2. Cut two 6-in. (15 cm) circles from a sheet of joconde sponge. Cut one strip of joconde to line