JOCONDE CAKE WITH DECORATIVE TUILE PASTE

Ingredients:

CHOCOLATE TUILE DECORATING PASTE:

 3 oz cake flour, sifted

 1 ¼ oz Unsweetened cocoa powder, sifted
 4 oz butter, softened
 4 oz Powdered sugar, sifted
 ½ cup egg whites, room temperature
 ½ teaspoon Vanilla extract

JOCONDE SPONGE BASE II:

 2 oz blanched almonds, finely ground/almond meal

 2 oz powdered sugar
 2 oz bread flour
 3 whole eggs
 1 egg yolk
 2 egg whites
 1 oz granulated sugar
 1 oz melted unsalted butter

Instructions:

CHOCOLATE TUILE DECORATING PASTE:

1. Sift cocoa powder and bread flour together; set aside. Cream butter and sifted powdered sugar in
a mixer fitted with paddle attachment on medium speed. Lower speed to medium low and add egg
whites one at a time. Scrape and evenly mix after each addition. Add vanilla extract then the flour
and cocoa powder mixture until just combined.
2. Place silpat in a bakesheet. Spread chocolate tuile paste evenly on silpat to 1/16th inch thickness.
Run decorating comb to desired pattern, ie. Straight, crosswise or diagonal lines along the length of
the silpat.
3. Lift silpat out of the bakesheet pan and set on top of an inverted sheet pan and freeze till firm.
About 20 minutes.

JOCONDE SPONGE BASE II:

1. Place almond meal, powdered sugar and bread flour into mixing bowl fitted with a paddle
attachment and mix on high for about 1-2 minutes. Mix eggs on high for about 5 minutes. Lower
mixer speed to medium and then add egg yolks and mix until combined; set aside.
3. Change out paddle attachment for whisk attachment and whip egg whites with sugar just until soft
peaks form. Fold half of egg whites into egg yolk mixture. Stir in melted butter and then fold in
remaining egg whites.

FINAL ASSEMBLY:
1. Remove silpat with firm tuile paste and spread batter evenly on top and bake at 400-450 degrees
F for about 5 minutes or until sponge color changes slightly.
2. Dust flour lightly on top of sponge and invert onto a baking sheet lined with parchment paper and
buttered sides of pan.
3. Cut to desired size of form.

Recipe adapted from Bo Friberg