Cake recipe with chiffon almond biscuit. Chocolate biscuit "La Gioconda"

Cooking time: 1 hour

Servings: for 1 cake with a diameter of 16 cm

How to cook 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 purchase it from a specialty store. For this recipe, I made it myself, and without peeling the nuts from the skin, because 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 mass for 8-10 minutes. At first it will be quite dense and dark.

Step 3. Then it will get a lighter color. When the mass has increased 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 at the minimum speed of the mixer. Gradually increase speed and add sugar. Beat egg whites 5-7 minutes until soft peaks.

For better whipping of proteins, 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 how whites whipped to soft peaks look like.

Step 6. Spread the protein mass in parts to the egg-nut mixture and gently knead the Gioconda biscuit with bottom-up movements, trying not to spoil the delicate airy structure of the proteins.

Step 7. This is not quite a classic Gioconda biscuit recipe, so we add another 2 tbsp at the last stage. sifted cocoa and gently fold it into the mixture.

Step 8. Add melted butter to the almost ready biscuit and also gently fold it into the dough.

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

Bake the Gioconda biscuit for 5-7 minutes until cooked in a preheated oven.

Step 10. Wrap the finished Gioconda biscuit in cling film, so it will tighten more soft and juicy. Use to prepare your favorite desserts and leave your comments!

Bon appetit!

Good afternoon, my dear readers!

I share my next recipe for a delicious and low-calorie biscuit with almonds.

And yet, despite the fact that these pastries for dessert are not high in calories, I advise you to limit yourself to enjoying it within 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 magnificent, tasty and even NOT useless, if everything is in moderation. Bake and taste it with pleasure.

This recipe is perfect for when "guests are on the doorstep." Everything is done quickly and simply, if you follow all the cooking technology.

How to make fluffy almond biscuit at home

• Eggs - 4 pcs.
• Powdered sugar from unrefined cane sugar - 3 tbsp. without a 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. riding
• Butter - a little, for greasing the mold

The output of the finished biscuit: 370 g

Recipe difficulty level: simple in compliance with the technology of preparation

My cooking method:

1. Prepare a detachable baking dish in advance by lubricating its surface with a thin layer of softened butter

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

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

6. Bake in an oven preheated to 190ºС for 40 minutes without opening the cabinet door

7. We check readiness with a wooden skewer or a sharp knife

Delicious and tender almond biscuit ready!

You can easily turn it into by soaking it in syrup (preferably natural without sugar) and smearing it with your favorite. Happy drinking to you and your loved ones!

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

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

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

To prepare an almond biscuit as a cake base, you only need 40 minutes. 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 biscuit 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 biscuit recipe

First of all, you need to prepare all the ingredients. Free the chicken eggs from the shell, place in the blender bowl. Add almond powder and powdered sugar there. Whisk the mixture. At the end of beating, add the sifted flour in small portions, and then add the melted butter.

In another bowl of a blender, beat the egg whites to stiff peaks. In order for the proteins to whip 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, gently, in small portions, introduce the egg-almond mass into them, stirring in a circle with a spatula, so that the biscuit dough becomes homogeneous.

Prepare a baking sheet - it should be covered with oiled paper or glassine. If there were none at hand, a dry baking sheet can be greased with butter, and then sprinkled with flour. Shake off any remaining flour that does not stick to the oil.

Spread the biscuit dough over the surface of the baking sheet with a spatula, level the surface and put in the oven to bake for 10-12 minutes at a temperature of +180°C. It is best to use an oven with forced air convection for baking almond biscuit, this way you get a very airy confectionery masterpiece in texture!

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

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

Chocolate almond biscuit recipe

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

Quick tip for favorite readers: almond biscuit is used for sumptuous classic French

Prepare the ingredients.

Break whole eggs (225 g) into a tall plastic glass or bowl and shake them with a fork or whisk (to just mix the whites with the yolks, do not beat).
Pour almond flour (165 g), icing sugar (135 g) into the mixer bowl, add trimoline or honey (15 g) and pour in half of the eggs.

Turn on the mixer at medium speed (nozzle whisk) and beat the mass for 5 minutes (by timer), if necessary, at the beginning of whipping, scrape the whipping mixture from the walls of the bowl.

Then pour in another half of the eggs and continue beating for 5 minutes.
Pour the remaining eggs into the whisking mixture and beat for another 5-8 minutes.
The almond mass should turn white, become pourable and homogeneous.

While the almond mixture is whipping, beat the egg whites in a separate bowl until soft peaks form:
Measure out sugar (23 g).
Proteins (143 g) pour into a clean, dry bowl (without traces of fat).
Start whipping the egg whites at medium speed of the mixer.
As soon as they begin to foam (literally a few seconds after the start of whipping), start pouring sugar in a thin stream while whisking.

Thus, gradually adding sugar, beat the whites to soft peaks - until fluffy foam with soft, unstable ridges.

Add some of the whipped egg whites to the almond batter (about 2 tablespoons).

And gently mix the dough from the bottom up.
Thus, in several steps, introduce all the proteins, each time, gently mixing the dough.

Advice. Biscuit dough rises due to the whipped proteins introduced into it (in this case, whipped proteins play the role of baking powder in the dough). Therefore, you need to mix the proteins with the dough very carefully, trying to introduce as much air as possible into the dough.

Flour (25 g) and cocoa (20 g) and sift through a sieve twice.
In 3-4 doses, add cocoa with flour to the dough, each time, gently mixing, from bottom to top.

Melt butter (30 g).
In 2 steps, add hot oil to the dough, gently mixing the dough from bottom to top each time.

The finished dough can be poured onto a baking sheet covered with parchment, and bake one cake, medium thickness (not thin).
Or, conditionally divide into 2 parts and pour, in a thin layer, onto two baking sheets 30x40 cm covered with parchment (you get 2 cakes).
Flatten the dough with a spatula or a convenient spatula, distributing it evenly over the entire baking sheet.

Bake the cakes in an oven preheated to 180-200°C for about 8-12 minutes (baking time will depend on the thickness of the cakes).
Ready cakes, when pressed, should spring a little.
You can bake cakes in turn, or simultaneously (with convection).
Remove the finished cakes from the oven and cool.

Advice. Biscuit can be baked in advance, wrapped in parchment (or cling film) and frozen. In the freezer, the biscuit can be stored for about 1-3 months. The only problem may be that the longer the biscuit is stored in the freezer next to other products, the more it can absorb odors. Therefore, given that at home, not many people have the opportunity to keep the freezer separately for desserts, reduce the shelf life to about 3-4 weeks.
If you are going to use the biscuit in the near future, it can be wrapped in cling film and left until the next day at room temperature, or put in the refrigerator.