Jaconde Sponge

Eggs Icing sugar Ground Almonds Flour Melted butter Egg Whites Cream of tartar Icing sugar food colouring

260g 150g 150g 40g 30g 200g 2g 20g If you want

Method 1. Whisk the eggs, icing sugar, ground almonds, flour and together until light and fluffy 2. Add the melted butter, mix in well and reserve. 3. Make cold meringue with the egg whites, cream of tartar and icing sugar. 4. Fold into the base mix. 5. Take one third of the mix and mix with a little pink food colouring. Place into a piping bag and pipe straight lines onto the tray, (or spread onto a mat and comb into lines.) Place the tray into the freezer until hard then spread the remaining jaconde sponge over the back evenly. 6. Bake at 200C. 7. Once cooked remove from the oven and turn over onto a clean sheet of baking parchment. Do not peel the paper off the back until cold. 8. Use one sheet to cut into strips and use this to line the mousse ring (with the pink strips facing out. 9. Use the second of the sheets to cut out two disks to line the base of the mousse rings. (This one does not have to have stripes on it.)