BISCUITS, PASTRIES & BASICS

1.9
ALMOND SPONGE

Unit of Measure

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Ingredients

  • 560 g Almond flour
  • 450 g Sugar
  • 825 g Eggs
  • 225 g Butter
  • 180 g Egg whites
  • 110 g Sugar

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Recipe

In a stand mixer, mix together the almond flour, the larger portion of sugar and the eggs.

Whisk. Once it is at approx. 40°C (105°F), add the tempered butter.

Whisk the egg whites while gradually adding the second portion of sugar.

Gently combine these two mixtures.

BAKING: In a mold, ring or on a baking mat at 180-190°C (360-375°F).

600g to 2400g for a 40 x 60cm mold.

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