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Before starting this Joconde Biscuit recipe, make sure you have organised all the necessary ingredients. Joconde biscuit is used as a base for entremets and layered cakes, but also for rolled cakes and yule logs.
In the stand mixer recipient, crack the whole eggs
...and the tant pour tant. If you don't have tant pour tant powder, prepare a mixture with 125 grams of icing sugar and 125 grams of almond powder..
Beat the ingredients, preferably with a stand mixer...
...until foamy and doubled in volume.
Remove the recipient from the mixer and set aside.
In a separate bowl, place the egg whites...
...then a pinch of salt and beat...
...until stiff peaks form.
Sift 35 grams of flour over the eggs and tant pour tant preparation. To make a chocolate Joconde biscuit, replace the 35 grams of flour with 25 grams of flour + 15 grams of cocoa powder.
Combine gently with a rubber spatula to incorporate the flour.
Add the clarified butter...
... and incorporate gently.
Pour the preparation over the beaten egg whites.
...making sure the preparation does not collapse.
Pour the preparation on a baking sheet lined with greaseproof paper
Spread the preparation with a cranked spatula...
...to create a uniform layer..
Bake at 180°C (gas 4) until thoroughly cooked (about 10-12 minutes). This Joconde biscuit can also be baked into a round cake tin, like a sponge cake.
When cooked, flip the biscuit onto a cooling rack or kitchen worktop...
...and remove the greaseproof paper gently by lifting.
Let cool before use. If you are making a rolled cake, it is best to leave the greaseproof paper and roll the biscuit while it is still hot. Joconde biscuit can also be stored in the freezer for a later use. Make sure it is well wrapped in cling film to prevent it from drying or absording odours from the freezer.
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