RECIPE

EQUIPMENT:

• [ ] Large jelly roll pan
• [ ] Parchment paper
• [ ] Electric hand mixer
• [ ] Saucepan

INGREDIENTS:

Joconde Sponge:

• 4 large eggs
• 1 ¼ cups almond flour (125g)
• ¾ cup powdered sugar (90g)
• ¼ cup all-purpose flour (30g)
• 3 egg whites
• 2 tablespoons granulated sugar
• 3 tablespoons melted unsalted butter
• ½ teaspoon vanilla extract

Coffee Syrup: