70g almond flour
60g plain flour
70g caster sugar
70g icing sugar
140g free range organic egg white
2 free range organic eggs
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 :))
How to make Joconde cake
Sieve the almond flour.
Add the 2 eggs.
Wisk flour and eggs unitl combined.
Unitl the mixture is smooth and glossy.
Set the almond mixture aside for the moment
Put the egg whites in a large bowl.
Beat them half stiff with a mixer.
Add the fine sugar to the egg whites.
Beat the egg whites until you see stiff peaks.
Stir a spoonful of egg white into the almond mixture.
Whisk until it is an airy, well combined mixture.
Whisk in the remaining egg white, bit by bit.
Preheat the oven to 190°C and cover the baking tray with parchment paper
Now your mixture should look like this.
Sieve in the flour and mix until combined.
Sieve in the icing sugar and mix it in.
The batter is ready.
Pour the batter on the baking tray.
Have it run into the corners of the tray.
Bake the cake in 10 minutes cooked.
Allow the Joconde to cool on the baking tray.
Once cooled, you can cut any shape you want out of the cake.
Tomorrow the recipe to turn the Joconde into a delicous, Summery French cake!