A flexible almond sponge for entremets, opera-style layers, and patterned biscuit. Spread thin and bake hot so it stays pliable. Yield: two full sheet trays. Wrap immediately after cooling to prevent drying.
Yield: 2 portions · Prep 30 min · Bake 10 min
Ingredients
250 g almond flour
250 g icing sugar
300 g whole egg
220 g egg white
40 g caster sugar
60 g plain flour
45 g unsalted butter
Method
Make almond base Whip almond flour, icing sugar, and whole egg until pale and thick. This base carries richness and structure.
Whip whites Whip whites with caster sugar to medium peaks. Avoid stiff, dry peaks that fold in unevenly.
Fold Fold meringue into almond base in stages, then fold through sifted flour.
Add butter Add warm melted butter by tempering with a little batter first to preserve aeration.
Spread Spread evenly to 4-5 mm on lined trays. Uneven thickness causes brittle edges and underdone centres.
Bake and store Bake at 210-220°C until lightly golden and springy. Cool, cover, and wrap before it dries.
