Bisquit - Joconde white

Bisquit - Joconde white

Dough
6-8 metal sheets à 40 x 60 cm

Rezept für Bisquit - Joconde hell
Table Header Table Header
1500g icing sugar mixed with
1500g almond semolina and
400g flour and
2000g liquid white of an egg to a mass of creamy consistence
after that
300g liquid butter mixing under with the said mass above
after that
1350g liquid white of an egg to be stirred with
200g sugar mixing under with the said mass above

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