Source: The Professional Pastry Chef by Bo Friberg. Third Ed.
Makes 1 serving.
Preparation time: 30 minutes
Ingredients
Preparation
14 oz almond paste, room temperature
12 egg yolks, room temperature
7 oz granulated sugar (3/4 + 1/8 cups)
4 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon salt
Grated zest from one lemon
5 oz cake flour (1 1/4 cup approx)
1. Using the paddle attachment on the mixer, soften the Almond Paste by adding the egg yolks one at a time to avoid lumps. Incorporate the sugar and then gradually add the whole eggs. Mix in the vanilla, salt, and lemon zest. Beat the batter until it is light and fluffy, approximately 5 minutes. Stir in the cake flour.
2. Spread the batter evenly over a 16 x 24-inch sheet of baking paper. Drag the paper onto a sheet pan. This technique is used instead of spreading the batter over the paper while it is in place on the pan, to prevent the sides of the pan from getting in the way as the batter is spread out.
3. Bake at 400 F degrees for approximately 20 minutes or until baked through. Unmold by sliding the paper sheet into the working surface. Proceed as per selected recipe.
NOTES : Makes a 16 x 24-inch sheet.
Petite Four Sponge
