The Catalan TableJoconde base
It is a sheet of a kind of almond-flour sponge cake that will serve as the base for many filled cakes. Cut to the inside dimensions of the mould we will use, it allows us to make a layered cake.
Yield: 1 baking tray
Ingredients
Servings
1
Measurement units
Measurements for one baking tray
Ingredients for one baking tray
- 3 whole eggswhole eggs
- 125 gicing sugar
- 125 galmond flour
- 2 egg whitesegg whites
- a pinch salt
- 20 gplain wheat flour
- 20 gbutter
Nutritional Information
Per 100 g
Calories
341 kcal
Protein
12 g
Fat
18.5 g
Carbohydrates
32 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
Step-by-step Guide
Preparation
- Preheat the oven to 180 ºC.
- Whisk the whole eggs at room temperature with the icing sugar and almond flour, using electric beaters, until you obtain a foamy mixture that doubles in volume. Set aside.
- In another large bowl, whip the egg whites with a pinch of salt until they reach stiff peaks, so that the peaks hold their shape.
- Sift the wheat flour over the whole egg and almond flour mixture, and gently fold it in with a rubber spatula.
- Fold in the whipped egg whites in three batches, stirring gently.
- Finally, add the melted butter and stir gently.
Baking and finishing
- Line a flat baking tray with low sides with parchment paper and pour in the batter.
- Spread the batter with a long metal spatula so that it is even, with the same thickness over the entire surface of the tray, for even baking.
- Bake at 180 ºC for 10-12 minutes.
- Remove the tray from the oven.
- Carefully remove the sheet of cake from the tray and place it on the counter.
- Cover it with a new sheet of parchment paper, turn it over and, gently, peel off the browned baking paper.
- Leave the sheet to cool.
Layer assembly
- Once cool, place the mould you will use to assemble the cake on top of the sheet and cut one layer following the inside of the mould.
- Move the mould just to the edge of the previous cut and cut a second sheet layer.
- These two whole sheet layers will serve as the base and the third layer of the cake.
- Try to use the best remaining pieces and make several cuts that allow you to build a second layer; even if it is made of pieces, it will not be noticeable because it will have filling underneath and on top.
Original recipe
View or download the original PDF document.