Almond Genoise

Ingredients

• heaping ⅓ cup cake flour, sifted
• ½ cup Amoretti® Blanched Almond Flour
• 4 egg yolks
• ¼ cup + 3 tbsp sugar, divided
• 3 egg whites
• 3 tbsp unsalted butter, melted

• quarter sheet pan

Directions

1. Preheat oven to 350°F. Grease and line a quarter sheet pan.
2. Combine cake flour with Almond Flour and set aside.
3. Combine the yolks and ¼ cup sugar and, while whisking, cook over a double boiler until the temperature reaches 113°F (45°C).
4. Whip the yolk mixture until the eggs reach full volume, or ribbon stage, where they are pale and fluffy.
5. In a clean bowl, whip the egg whites until they are foamy and slowly add 3 tbsp sugar, “raining” it in.
6. Continue whipping the whites to a soft peak.
7. Pour a small amount of the whites into the yolk mixture, carefully folding it and then add the remaining whites into the yolk mixture, folding until combined.
8. Add the flours and fold into the mixture gently.
9. Slowly add the melted butter and keep folding until fully combined.
10. Pour the mixture into prepared quarter sheet pan, smoothing to even the batter.
11. Bake for 8-10 minutes.
12. Cool completely before wrapping to chill overnight or freeze.