1½ pounds / 760 grams of dough

Yield

Tools:Mixing bowls, sieve,

spatula, silicone whisk

Pans:Baking sheet, wire rack

Equipment

Making a Joconde spongeMaking a meringue

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This delicious, thin, almond sponge biscuit forms the body of many layered cakes, desserts, and entremets. It was named for the iconic painting by Leonardo Da Vinci, the Mona Lisa. The painting is known in France as La Joconde, which is derived from the painting’s Italian nickname, La Gioconda. This name stems from the painting’s model, Lisa Del Giocondo, representing both her name and her famous smile as gioconda means “jovial” in Italian.

© Le Cordon Bleu International

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Quantity Ingredient

U.S. Metric

4¾ oz 140 g Almond powder

4¾ oz 140 g Powdered sugar

1¼ oz 40 g Flour

4 pcs 4 pcs Eggs

4 pcs 4 pcs Egg whites

1¾ oz 50 g Sugar

1 fl oz 30 ml Butter, melted

1. Preheat the oven to 340°F (170°C).2. Line a baking sheet with parchment paper.3. Place the almond powder, powdered sugar, and

flour in the bowl of a mixer fitted with the whisk attachment and stir until well combined. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and continue beating the mixture (appareil) until light in color and a ribbon forms when the whisk is lifted from the bowl.

4. In a separate bowl, beat the egg whites to soft peaks (monter les blancs). Add the sugar and meringue until tight and glossy. Gently stir some of the meringue into the almond mixture to lighten it, then fold in the remaining meringue until just combined. Fold in the butter last. Spread evenly onto the prepared baking sheet and place in the oven. Bake until it is dry to the touch and is lightly colored, about 6 to 8 minutes.

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Method

NoteYou now have a completed Joconde Sponge Cake (biscuit joconde) that can be used in various dishes. See Classic Recipes for full recipes featuring joconde sponge including Pyramid Cake (Pyramide Noisettes) and Lemon Strawberry Mousse Cake (Gâteau Pacifique).

© Le Cordon Bleu International

57131_ch05_sampler.indd 365 10/6/11 11:57 AM