• Good for freezing
Recipe for a tray of 60x40cm and a height of 0,5cm
This cake is ideal for cutting into strips and placing on the outside of desserts as decoration or when making layer cakes such as the Opera cake where we’re looking for a dense slice of cake with a pronounced almond flavour. Tips: The suggested baking temperature for this type of sponge is around 240°C. The thinner the cake, the higher the temperature should be to avoid drying out in the oven. Once baked and cooled, wrap in cling film to avoid drying out, and then store in the freezer until needed.  What is the best cacao powder? Noir Intense Why? The Joconde is a moist and flexible sponge cake but not extremely airy. We have chosen the Noir Intense cacao powder as its low-fat content has less of an impact on the batter. In addition, this powder brings a unique black colour. Scientific recommendations: The Joconde is less airy than other cakes because the batter is worked more, and therefore loses sponginess. Its richness is due to the incorporation of butter and ground almonds (or other nuts).  Allergens: Egg products, Gluten, Lactose, Nuts
Room temperature: Possible | Refrigeration: 2 days | Freezing: Possible

Joconde with cocoa powder

Used products: Joconde with cocoa powder

Preparation: Joconde with cocoa powder

  1. Mix the eggs with the almonds and icing sugar. You can use a food
  2. processor if you like.
  3. Separately, beat the egg whites with the sugar.
  4. Melt the butter and add a little bit of the initial batter to it. Set aside to be
  5. incorporated later.
  6. Mix the two batters, always adding the egg mixture to the whipped egg
  7. whites first. Add the dry ingredients, mixing carefully. Finally, add the melted
  8. butter mixture.
  9. Once everything is mixed, spread on trays of 60x40cm and a height of 0,5cm and bake at 230°C.
  10. Set aside.