There’s something magical about a well-made Joconde. This almond sponge is the workhorse of French patisserie—incredibly thin, flexible, and with the most delicate nutty flavor. It’s what gives entremets their beautiful designs and opéra cakes their signature layers. The first time I successfully unmolded a Joconde imprime ring and saw that perfect pattern, I felt like a true pastry chef. It’s a technique worth mastering.
Quick Look
| Prep | Cook | Total | Yield | Level |
|---|---|---|---|---|
| 30 min | 7 min | 1+ hours | 1 half-sheet pan | Intermediate |
Why You’ll Love This Recipe
- It’s incredibly versatile: Use it for entremets, opéra cake, or simple layered desserts.
- The flavor is divine: The combination of almond and hazelnut is subtle and sophisticated.
- It freezes perfectly: Make it ahead for stress-free assembly.
- It holds intricate designs: The perfect canvas for your decorative paste.
Grab These
- For the decorative paste (if using):
- 50g unsalted butter, softened
- 50g powdered sugar
- 50g egg whites (about 1.5 whites)
- 50g all-purpose flour
- Food coloring (optional)
- For the Joconde batter:
- 150g almond flour
- 150g powdered sugar
- 50g all-purpose flour
- 150g whole eggs (about 3 large)
- 150g egg whites (from about 4-5 eggs)
- 35g granulated sugar
- 50g unsalted butter, melted and cooled
Let’s Make It
If making a design, start with the paste. Cream the butter and powdered sugar until light. Gradually add the egg whites, then the flour and coloring until smooth. Spread thinly over a silicone mat-lined half-sheet pan in your desired pattern. Freeze solid, about 20 minutes.
Preheat your oven to 425°F (220°C). For the batter, combine the almond flour, powdered sugar, and flour in a bowl. Whisk in the whole eggs until very pale and thick; this is your pâte à bombe base.
In a clean, dry bowl, whip the egg whites to soft peaks. Gradually add the granulated sugar and whip to stiff, glossy peaks.
Fold one-third of the meringue into the almond mixture to lighten it. Gently fold in the remaining meringue, then the cooled melted butter, being careful not to deflate the batter.
Pour the batter over your frozen design (or directly onto a parchment-lined pan) and spread into an even, thin layer. Bake for 5-7 minutes until lightly golden and springy to the touch.
Nutritional Facts (Per 1/12 of cake)
| Nutrient | Amount |
|---|---|
| Calories | ~ 180 kcal |
| Protein | 5g |
| Carbohydrates | 20g |
| Fat | 10g |
| Sugar | 15g |
| *Note: | Values are estimates |
Variations & Add-Ins
- Chocolate Joconde: Replace 15g of the flour with cocoa powder.
- Pistachio: Substitute half the almond flour with pistachio flour.
- Citrus: Add the zest of one orange or lemon to the batter.
Serving Ideas
- The classic base for Opéra Cake.
- Line ring molds for elegant entremets.
- Simply layered with buttercream and berries.
Storage & Reheating
- Storage: Once cool, wrap tightly in plastic and freeze for up to 3 months.
- Reheating: Not applicable. Use straight from the freezer for easy handling.
My Two Cents
- Pro-Tip: Weigh your ingredients! This is a French technique cake where precision matters. The high heat and short bake time are crucial for a flexible, non-dry sponge.
You Asked, I’m Answering
Q: My Joconde is dry and cracked. What happened?
A: You likely overbaked it. It needs only minutes in a hot oven. The second it’s golden and springs back, it’s done.
Q: Can I make it without the decorative paste?
A: Absolutely! It makes a wonderful, simple almond sponge layer for any dessert.