This time spread half of the strawberry buttercream evenly on top.
Again spray the simple syrup on the top part of the slice to make it moist. Place another cake half on the base and make sure it's aligned. Do not spread to the sides as the cake shows its layers on the outside. Spread half of the set aside strawberry jam evenly across the cake. Place the sponge onto the cling wrap and spray some of the simple syrup until the sponge is moist. On your counter cover it with cling wrap so it doesn’t get messy. Once cooled, cut the edges of the cake and set aside to cool completely.Ĭut both the Joconde sponges in half, leave one half and set aside the rest. Cake should peel off easily from the parchment paper. Place cakes onto a wire rack and let cool. Bake for 5-7 minutes until the middle of the cake springs back when pressed by the center. Tap the tin onto the counter to lose any air bubbles and place in the oven. Pour the Joconde batter into the lined pan and spread it evenly with an offset spatula.
Do not over mix because the batter will then deflate. Do NOT over whip! It will form a dry foam and will damage the Joconde sponge.įold the almond mix into meringue until well combined.
Slowly incorporate the fine sugar and continue to whip until it becomes a glossy meringue. In another bowl, whip the egg whites until they form stiff peaks. Remember to scrape down the sides of the bowl. In a bowl beat the almond flour, all-purpose flour, powdered sugar, whole eggs and egg yolk until combined. On both 17x11 jelly roll pans, line with parchment paper and lightly spray with a cooking spray or use a silpat.
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