IMG 7358

Joconde biscuit

The biscuit for building cakes.

Preparation time 15 minutes .. Baking 6-8 minutes

INGREDIENTS (1 baking tray 40 x 30 cm)

  • 2 eggs
  • 1/3 pound almond broyage 50/50
  • 2 tbsp flour
  • 1/3 cup egg whites
  • 2 tbsp sugar
  • 2 tbsp melted butter


Beat the eggs, amandelbroyage 50/50 and flour until a light batter. Make a thick foam with egg whites and sugar and fold into the mixture. Mix the melted butter into the mixture briefly.

Divide the jocondebiscuit evenly on a baking tray 40 x 30 cm covered with baking paper and bake in a preheated oven at 428°F for about 6-8 minutes.

For the preparation of a chocolate-joconde-biscuit (explicitly for building up cakes), the amandelbroyage 225 g 50/50 is replaced by 200 g of almond broyage 50/50 and 25 g of cocoa powder.