This recipe was for an almond genoise. I used fluff in the recipe. Again, not really enough structure, so next time I would use part bread flour or add some xantham gum maybe.
Fluff almond genoise
Fluff 27 oz
egg whites 3.3 oz
yolks 11.6 oz
vanilla 0.25 (2t)
cake flour 12 oz
almond flour 14 oz
Fluff almond genoise
Fluff 27 oz
egg whites 3.3 oz
yolks 11.6 oz
vanilla 0.25 (2t)
cake flour 12 oz
almond flour 14 oz
Whip eggs and fluff over a hot water bath until light and thick (110 degrees). Stir in vanilla. Fold in the sifted flours.
Dense crumb with lots of texture. Tastes like an almond tea cake! A little on the dry side, so maybe serve with a dollop of whipped cream. Yum!
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