Essentials
BISCUITS, PASTRIES & BASICS
ALMOND SPONGE
Ingredients
- 560 g Almond flour
- 450 g Sugar
- 825 g Eggs
- 225 g Butter
- 180 g Egg whites
- 110 g Sugar
Select your mixture’s total weight
For
Tips
You can use other types of nut flour instead of almond flour, or even try whole nuts.
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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