Petits Fours Sponge

Name: Petits Fours Sponge
Ingredients: 12 egg yolks (1 cup/240 ml), at room temperature; 14 ounces (400 g) almond paste, at room temperature; 4 whole eggs, at room temperature; 7 ounces (200 g) granulated sugar; 1 teaspoon (5 g) salt; 1 teaspoon (5 ml) vanilla extract; 5 ounces (140 g) cake flour; Grated zest of 1 lemon

Preparation info

1 sheet

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

14 ounces (400 g) almond paste, at room temperature
12 egg yolks (

Pastry
Vegetarian

Method

Using the paddle attachment on the mixer, soften the almond paste by adding the egg yolks 1 at a time to avoid lumps. Incorporate the sugar, then the whole eggs, 1 at a time. Mix in the vanilla, salt, and lemon zest. Beat the batter until it is light and fluffy, approximately 5 minutes. Stir in the cake flour.
Spread the batter evenly over a sheet of baking pap