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For the Almonde (Joconde) Sponge Cake: 3 large egg whites. 1 tablespoon granulated sugar. 3/4 cup almond flour/meal. 1/2 cup confectioner’s sugar powdered. 1/2 cup cake flour. 3 large eggs. 2 tablespoons unsalted butter melted.
Joconde is a light, airy sponge cake that can be used to make a variety of desserts. Joconde contains little fat and is considered a healthier version of a traditional cake. To begin, preheat your oven to 425oF/230oC. To avoid lumps, sift together your almond flour, first measurement of sugar, and flour.
Chocolate Joconde does not have a lot of fat in it and is used for many desserts like roll cakes and mirror glaze cakes. First you need to preheat your oven to 425ºF/230ºC. Sift together your almond flour, powdered sugar, and flour so you don’t have any lumps.
Do not overbake the Joconde or it will lose its flexibility. Allow the cake to cool to room temperature before turning it out, wrapping, and refrigerating. The sponge can be held in the refrigerator for up to a week, and frozen for up to three months.
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