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70g almond flour
2 free range organic eggs
70g caster sugar
70g icing sugar
140g free organic egg white
60g plain flour
You also need:
An expandable round baking tin >>
70g almond flour
2 free range organic eggs
70g caster sugar
70g icing sugar
140g free organic egg white
60g plain flour
You also need:
An expandable round baking tin >>
Today we are making a basic cake batter that is widely used for cakes by French pâttisiers. The batter is called Joconde and it is made from two kinds of flour, two kinds of sugar and two types of eggs :)) Tomorrow, we’ll use it to make a very special summery cake for a very significant day in France: Quatorze Juillet.
How to make a French Joconde cake
Sift the almond flour.
Add the 2 eggs. to the flour.
Beat flour and eggs until combined.
Until the mixture is smooth and shiny.
Set the almond flour mixture aside for now
Place the egg whites in a large bowl.
Beat until semi-stiff using a mixer.
Add the caster sugar to the egg whites.
Beat the egg whites until stiff peaks appear.
Fold a scoop egg whites into the almond mixture.
Fold until the mixture is airy and light.
Gradually add the remaining egg whites to the mixture.
Preheat the oven to 190°C and cover the baking tray with waxed paper
Now your mixture should look like this.
Sift in the all purpose flour and fold it in.
Sit in the icing sugar and mix it in too.
The Joconde batter is ready to be baked.
Pour the batter into the baking tray and do mind it fills the corners as well
Bake the cake for app. 10 minutes.
Until the colour turns to light golden brown.
Let the cake cool 10 minutes on the tray.
Then lift the cake up on the waxed paper and transfer it to the wire rack to cool completely
Cut two circles out of the cooled cake.
We need those for the Quatorze Juillet Strawberry Cake.
In our next blog, you’ll learn how to make this French strawberry tart!