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two
9 inch oval sponge disksMedium
By Flo Braker
Published 1984
This reminds me of a sponge ladyfinger recipe with ground nuts. Its light nutty texture combines marvelously with other ingredients and flavors for memorable desserts. It is adapted from a recipe I learned from a pastry chef, Philippe Picq.
This is the foundation for Dutch Soufflé Torte.