Joconde Sponge Base II

Name: Joconde Sponge Base II
Yield: 1 full sheet, 16 × 24 × ¼ inch (40 × 60 cm × 6 mm), and 1 half-sheet, 16 × 12 × ¼ inch (40 × 30 cm × 6 mm), or 2 full sheets if made slightly thinner
Ingredients: 3 ounces (85 g) blanched almonds, finely ground (or almond meal; see Note); 2 ounces (55 g) powdered sugar; 1 ounce (30 g) bread flour; 3 whole eggs; 1 egg yolk; 2 egg whites (¼ cup/60 ml); 1 ounce (30 g) granulated sugar; 1 ounce (30 g) unsalted butter, melted; 9 ounces (255 g) blanched almonds, finely ground (or almond meal; see Note); 9 ounces (255 g) blanched almonds, finely ground (or almond meal; see Note); 3 ounces (85 g) blanched almonds, finely ground (or almond meal; see Note); 3 ounces (85 g) unsalted butter, melted; 3 ounces (85 g) granulated sugar; 6 egg whites (¾ cup/180 ml); 3 egg yolks (¼ cup/60 ml); 9 whole eggs; 3 ounces (85 g) bread flour; 6 ounces (170 g) powdered sugar

Preparation info

1 sheet
if made slightly thinner

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

As mentioned in the introduction to Joconde Sponge Base I, this recipe yields a thicker finished product that is easier to manipulate and can be used for purposes other than decorated sponge sheets, such as Opera Cake and Opera Slices. Joconde Sponge Base II is also a good choice if you need to prepare the sheets ahead of time. The sheets can be kept, well wrapped, in the refrigerator for several days or in the freezer for up to 1 month.

Ingredients

Garnish
Vegetarian

Ingredients

Method