Bisquit - Joconde dark

Bisquit - Joconde dark

Dough
6-8 metal sheets à 40 x 60 cm

Rezept für Bisquit - Joconde dunkel
Table Header Table Header
1600g butter together with
1600g icing sugar mixed up reach a creamy consistence
1600g liquid white of an egg don´t scramble, careful mixing
after that
1200g flour careful mixing with the said mixture above
500g cocoa powder careful mixing with the said mixture above

Apply this mass thinly on the backing floor, produce pattrens with a combe or other tools and put the dark mass for about 5 to ten minutes into the refrigerator. It should become lightly solid.

After

The dark mass is to be greased on coated paper (pergamin) or on a backing floor. Combe it with a dough scraper (combe). It should not be thicker than 0.50 cm. The structures mass is to be put on a metal sheet. Put it in the freezer for about 10 minutes. It should be frozen lightly. The produced mass is enough for 6 to 8 metal sheets of 60 x 40 cm.

When the dark mass is frozen lightly the said white mass is to be put on the dark mass thinly

Bake the whole mass for about 10 minutes (220 degrees C)

Scroll to Top