almond joconde sponge cake

Ingredients Preparation
  • 350g
    egg whites
  • 250g
  • 550g
    whole eggs
  • 230g
  • 410g
    powdered almond
  • 60g
    weak flour
  • 60g
  • 60g

Whisk the egg whites with the 250 g sucrose (1) and also whisk the whole eggs with the 230 g sucrose (2). Blend the flour and the powdered almond using the cutter attachment. Fold the two whisked egg mixtures together. Gradually add the powdered almond, the weak flour and the powdered cocoa and mix everything together. Lastly, gradually pour in the melted butter Spread out in the 0.5 cm frame and set aside. Bake at 210ºC for 6 minutes with with medium ventilation and an open air intake. 

coffee for soaking

Ingredients Preparation
  • 800g
    espresso coffee
  • 350g
    70/30 syrup

Mix the two ingredients and chill

Lennix 57% ganache

Ingredients Preparation
  • 250g
  • 340g
    35% cream

Bring the cream to the boil and pour over the lennix 57% dark chocolate couverture. Emulsify with a hand held beater and measure out at about 35ºC.

coffee whipped cream

Ingredients Preparation
  • 360g
  • 13g
    gelatin leaves
  • 1650g
    35% cream
  • 105g
    coffee beans
  • 23g
    powdered coffee

Heat 600 g cream to 80ºC and infuse the crushed coffee beans and the powdered coffee for 30 minutes. Staring the mixture and heat to 45ºC to add the previously soaked gelatin. Pour over the Selección Opal 30% white chocolate melted at 45ºC and emulsify. Finish by adding the rest of the cream and leave in the refrigerator to chill down to about 6ºC. 

coffee crisp

Ingredients Preparation
  • 300g
  • 100g
  • 80g
    Corman Glacier Butter
  • 2g
  • 20g
    soluble coffee

Melt the fats and mix with the almond praline and the pure almond paste. Add the salt with the soluble coffee and mix

chocolate coating

Ingredients Preparation
  • 850g
  • 150g
    sunflower oil

Melt the Selección Maragda 70% dark chocolate couverture at 45ºC and mix with the sunflower oil. Set aside until needed.

gelatin for painting

Ingredients Preparation
  • 260g
  • 16g
    325NH95 pectin
  • 490g
    mineral water
  • 120g
    glucose syrup DE 44
  • 90g
  • 220g
  • 4g
    citric acid solution
  • 1pod(s)

Dry mix the NH 325 pectin with the sucrose and the vanilla. Dilute the DE44 glucose and the invert sugar (Tremoline) together with the dextrose in the water. Sprinkle the sugar and NH 325 pectin mix over the mineral water and bring to the boil. Pour in the 50% citric acid solution, mix vigorously and halt the cooking process. Leave to cool in a bowl covered with cling film in contact. 


Place a strip of sponge cake in the bottom of the mould and soak with the coffee mixture. Then spread a layer of whipped coffee cream over the top. Place another layer of sponge cake on top and soak with the coffee mixture. Spread over a layer of chocolate ganache. Place another layer of sponge cake and sock with the coffee mixture. Now, add a layer of coffee crisp. Place another layer of sponge cake on top and soak with the coffee mixture. Arrange another layer of whipped ganache. Finish off with the last layer of sponge cake and soak with the coffee mixture.

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