Almond sponge cake: preparation rules, recipes and types. Chocolate sponge cake "Gioconda" Sponge cake with almond flour

We will make a sponge cake in a mold with a diameter of 18 cm. It can be cut into 2 cakes approximately 1.5 cm thick.

Take 2 eggs of category 1, 25 g of sugar, put everything in a bowl and beat well at high speed with a mixer. Beat for a long time, about 10 minutes. We need the mass to become light-light, very fluffy, creamy, beautiful) I love these metamorphoses!

Gently, using a silicone spatula, using upward movements, so as not to destroy the airiness of the egg-sugar mass too much, mix.

Add 20 g of sifted wheat flour.

And mix carefully again.

Pour 20 g of melted and cooled butter along the edge. Mix again.

In a separate dry and clean bowl, beat 2 egg whites with a pinch of salt.

Add 25 g of sugar.

And beat well. But not to the point of density, but to the point where the whites hold tightly in an inverted bowl. How on .

Now carefully mix the whites into the egg-almond mixture. We act quickly, but not rudely. It is important for us to maintain the airiness of the dough.

This is what we got!

Pour the dough into the mold. I bake in a ring without a bottom, just place it on a flat baking sheet covered with parchment. In the ring, the biscuits turn out taller and smoother. But you can also use the regular form. Cover the bottom of a split-type pan - just the bottom, no need to touch the walls! - parchment, and for a whole one it would be good to make a French shirt - grease the mold with butter and sprinkle with flour. But I repeat - it’s still better to bake in a pastry ring without a bottom. This is more profitable in all respects! Moreover, rings come with adjustable diameter. And don't be afraid: the dough won't run away. But even if it is too liquid, you can always make an impromptu bottom out of foil.

Place in an oven preheated to 180 degrees and bake for about 15-20 minutes, the exact time depends on the oven. During baking, do not open the oven for the first 10 minutes! It’s better not to open it even longer)

The finished biscuit will be browned and springy. But to be sure, we check with a dry splinter: inserted into the middle of the biscuit, it should come out without traces of batter.

This sponge cake contains a large number of eggs, quite a bit of sugar, almonds, just a drop of flour and butter. Therefore, it turns out very tender and soft. In most cases, it is used for rolls, since the finished product is very soft and elastic. This sponge cake is also a great base for desserts!
In restaurants and pastry shops, this biscuit is called Gioconda, but in my opinion, the almond cake is no worse.
In the classic version, the eggs are first beaten together with powdered sugar and ground almonds. I don’t know what the secret is, but I can never beat this mixture until it becomes thick. Everything is just right for rolls, but for cakes you want more fluffiness.

Dough:
2 eggs
50g almonds
50g sugar
20g butter
20g flour
2 squirrels

The proportion is as follows: for each egg, take 25g of almonds and sugar, 10g of butter and flour and one protein. For a small mold with a diameter of 20cm, two eggs are enough.
Beat two eggs and 50g sugar into a fluffy cream. At first it's like that.

But in the end it is.

Add 50g ground almonds, 20g flour, mix gently.

Carefully pour in 20g of melted butter. Stir.

Beat the two whites thoroughly, mix with the egg mixture and place in a greased and floured pan.

Bake at 200C for 20 minutes.

Cooking time: 1 hour

Number of servings: for 1 cake with a diameter of 16 cm

How to make almond biscuit Gioconda, step-by-step recipe with photos:

Step 1. Mix 3 eggs at room temperature, almond flour, sifted powdered sugar and wheat flour.

You can make your own almond flour or buy it at a specialty store. For this recipe, I made it myself, without peeling the nuts, so the flour itself turned out to be quite dark. In stores, as a rule, finely ground flour is peeled and its color is light golden.

Step 2. At medium mixer speed, beat the mixture for 8-10 minutes. At first it will be quite dense and dark.

Step 3. It will then become a lighter color. When the mass increases in volume by 2-3 times, turn off the mixer and leave the mass at room temperature, it’s time to work on the proteins.

Step 4. Carefully separate the egg whites from the yolks (which can be used to make curd dessert) and start beating them with the mixer at minimum speed. Gradually increase speed and add sugar. Beat the whites for 5-7 minutes until soft peaks form.

For better whipping of whites, chefs recommend warming the eggs to room temperature and beating them not at maximum, but at medium speed of the mixer.

Step 5. This is what whites whipped to soft peaks look like.

Step 6. Place the protein mixture in parts onto the egg-nut mixture and gently knead the Mona Lisa sponge cake using bottom-up movements, trying not to spoil the delicate airy structure of the proteins.

Step 7. This is not quite a classic recipe for Gioconda sponge cake, so we add another 2 tbsp at the last stage. sifted cocoa and carefully mix it into the total mass.

Step 8. Add melted butter to the almost finished sponge cake and also gently fold it into the dough.

Step 9. Preheat the oven to 200 degrees, cover a baking sheet or mold with parchment paper and lay out the biscuit dough 3-5 mm thick.

Bake the Gioconda sponge cake for 5-7 minutes until done in a preheated oven.

Step 10. Wrap the finished Mona Lisa biscuit in cling film, so it becomes softer and juicier. Use to prepare your favorite desserts and leave your comments!

Bon appetit!

Uses quite often. It adds special sophistication to pastries, cakes and even fruit casseroles, such as charlotte, clafoutis, etc. The French sponge cake with the addition of almonds has its own name - almond chiffon sponge cake Joconde (French Biscuit Joconde).

Gioconda chiffon biscuit dough consists of the same ingredients as a regular sponge cake, but almond powder gives it a particularly pleasant note. Typically, the thickness of the finished sponge cake does not exceed 3-5 mm; it has a soft and airy texture that is capable of absorbing all kinds of syrups and impregnations, which connoisseurs of confectionery art use with success.

It only takes 40 minutes to prepare the almond sponge cake as a base for the cake. The recipe is designed for further preparation of dessert for 4-6 people. The size of the biscuit layer will be either 33.5*33.5 cm or 30*40 cm, thickness 3-5 mm.

Almond sponge cake ingredients

chicken eggs - 5 pcs.
almond powder - 125 g
powdered sugar - 125 g
flour - 35 g
melted butter - 50 g
egg whites - 4 pcs.
a pinch of salt

Almond sponge cake recipe

The first step is to prepare all the ingredients. Remove the shells from chicken eggs and place them in a blender bowl. Add almond powder and powdered sugar there. Beat the mixture. At the end of whipping, add sifted flour in small portions, and then add melted butter.

In another bowl of a blender, beat the egg whites until stiff peaks form. In order for the whites to beat well, they must be at room temperature, not cold. When whipping, add a pinch of salt to the protein mass, so the process of filling the proteins with air will become more successful.

As soon as the whites are whipped, carefully add the egg-almond mixture into them in small portions, stirring in a circle with a spatula until the biscuit dough becomes homogeneous.

Prepare a baking tray - cover it with oiled paper or glassine. If you don’t have any on hand, you can grease a dry baking tray with butter and then sprinkle it with flour. Shake off any remaining flour that does not stick to the butter from the baking sheet.

Spread the biscuit dough over the surface of the baking sheet using a spatula, level the surface and place in the oven to bake for 10-12 minutes at +180°C. It is best to use an oven with forced air convection to bake almond sponge cake, this will result in a very airy textured confectionery masterpiece!

Remove the finished baked sponge cake from the oven and let it cool on the baking sheet. After the biscuit has cooled, remove it from the paper (baking tray) and use it for its intended purpose.

Almond sponge cake can be prepared for cakes and pastries in advance, stored in the refrigerator, wrapped in film so that it does not dry out or become saturated with odors.

Chocolate almond sponge cake recipe

If you like chocolate-almond sponge cake, instead of 35 g of flour, as indicated in our recipe, you need to add only 25 g, and replace the missing 10 g with 15 g of cocoa. All other ingredients are the same as for the almond sponge cake. The step-by-step recipe for making almond-chocolate sponge cake is the same as for almond sponge cake.

A useful tip for beloved readers: almond sponge cake is used for luxurious classic French

Good afternoon, my dear readers!

I’m sharing my next delicious and low-calorie recipe. biscuit with almonds.

And yet, despite the fact that this dessert pastry is not high in calories, I advise you to limit its enjoyment within the limits of reason (I will not stop repeating this) and not make it your main meal, and also combine such goodies with physical activity in your favorite direction . Dancing, for example.

It turns out no less fluffy, tasty and even NOT useless, if everything is in moderation. Bake and try it with pleasure.

This recipe is perfect for those occasions when “guests are on the doorstep.” Everything is done quickly and easily if you follow all the preparation technology.

How to make fluffy almond sponge cake at home

Eggs – 4 pcs.
Powdered sugar from unrefined cane sugar - 3 tbsp. no slide
1st grade flour – ½ cup
Spelled flour – ½ cup (purchase)
Wheat bran – 1 tbsp.
Corn starch (optional) – 1 tbsp.
Sea salt - a pinch
Crushed almonds – 3 tbsp. with top
Butter - a little, for greasing the pan

Yield of the finished biscuit: 370 g

Recipe difficulty level: simple if you follow the cooking technology

My cooking method:

1. Prepare a springform baking pan in advance by greasing its surface with a thin layer of softened butter.

2. Beat the eggs and powder in a blender with a whisk attachment until the mass increases 5 times

4. Whip everything together very quickly so that the dough does NOT settle too much

6. Bake in an oven preheated to 190ºC for 40 minutes, WITHOUT opening the cabinet door.

7. Check readiness with a wooden skewer or a sharp knife.

Delicious and tender almond sponge cake ready!

You can easily turn it into by soaking it in syrup (preferably natural without sugar) and coating it with your favorite one. Enjoy your tea party to you and your loved ones!

Good luck with your cooking! I look forward to your comments.

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