STENCIL PASTE:
Ingredients:
Unsalted butter, soft: 50g
Icing Sugar: 50g
Egg Whites: 50g
Cake Flour: 56g
Food coloring: Americolor Super Black 101, Americolor Lilac 169 and Alan Tetreault Olive Green
Method:
Cream butter until soft, add sugar and mix well
Add egg whites, beating continuosly.
Add flour mix until smooth. Color batter if desired
Pipe or spread paste onto lined baking tray to create pattern. To download the pattern design: click here "Designed by pikisuperster/ Freepik"
Chill in fridge until paste is firm.
WHILE WAITING FOR THE PASTE FIRM, PREPARE JOCONDE SPONGE.
Ingredients
Ground Almonds:170g
Icing Sugar: 150g
Cake Flour: 50g
Whole Eggs: 240g
Egg Whites: 160g
Granulated Sugar: 20g
Unsalted butter, melted: 60g
Method:
Mix the almonds, icing sugar and flour in a bowl.
Gradually add in whole eggs to almond mixture. Mix until smooth and light.
Beat egg whites to soft peak then add sugar and continue to beat at high speed until firm
Fold in egg whites.
Fold in butter.
Spread batter onto a baking tray filled with chilled stencil paste.
Bake double tray at 400F for approximately 15 minutes until light golden. Sponge should be springy to the touch.
ASSEMBLING THE CAKE
After taking the tray out of oven. Slowly remove parchment paper, be very careful not to burn yourself.
Flip the sponge over.
While it is still hot, roll in the sponge then let it cool
After it has cooled off, unroll the sponge.
Spread butter cream (link for recipe) evenly on the surface.
Roll it back in
Chill in fridge.
EXTRA: Add buttercream flowers on the top if desired
Good luck and have fun baking !
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