Daring bakers - biscuit joconde imprime / entrement

Name: Daring bakers - biscuit joconde imprime / entrement
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: ¾ cup/ 180 ml/ 3 ounces/ 85 g almond flour/meal; ½ cup plus 2 tablespoons/ 150 ml/ 2 ounces/ 75 g confectioners' sugar; ¼ cup/ 60 ml/ 1 ounce/ 25 g cake flour; 3 large eggs - about 5 ounces/ 150 g; 3 large egg whites - about 3 ounces/ 90 g; 2½ teaspoons/ 12½ ml/ 1 ounce/ 10 g white granulated sugar or superfine sugar; 2 tablespoons/ 30 ml/ 1 ounce / 30 g unsalted butter

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Dessert

4 servings

Very Easy

35 min

Ingredients

¾ cup/ 180 ml/ 3 ounces/ 85 g almond flour/meal
½ cup plus 2 tablespoons/ 150 ml/ 2 ounces/ 75 g confectioners' sugar
¼ cup/ 60 ml/ 1 ounce/ 25 g cake flour
3 large eggs - about 5 ounces/ 150 g
3 large egg whites - about 3 ounces/ 90 g
2½ teaspoons/ 12½ ml/ 1 ounce/ 10 g white granulated sugar or superfine sugar
2 tablespoons/ 30 ml/ 1 ounce / 30 g unsalted butter

Preparation

Preparation20 min

Cook time15 min

In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
Sift almond flour, confectioner?s sugar, cake flour.
On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
Fold in melted butter.6. Reserve batter to be used later.