Bo Friberg

Almond Sponge

Preparation info

  • 2

    sheets
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

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

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) of the sugar to the ribbon stage. Add the vanilla. Very gr