How to Make a Joconde Cake with Decorative Tuile Paste

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

subheading: CHOCOLATE TUILE DECORATING PASTE:

3 oz cake flour, sifted

1 ¼ oz Unsweetened cocoa powder, sifted

4 oz butter, softened

4 oz Powdered sugar, sifted

½ cup egg whites, room temperature

½ teaspoon Vanilla extract

subheading: JOCONDE SPONGE BASE II:

2 oz blanched almonds, finely ground/almond meal

2 oz powdered sugar

2 oz bread flour

3 whole eggs

1 egg yolk

2 egg whites

1 oz granulated sugar

1 oz melted unsalted butter

Directions at bakersroyale.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer