Jocondebunde

Ingredients for Jocondebunde

Instructions for Jocondebunde

To prepare the Jocondebunde recipe, please follow these instructions:

Preheat oven to 235 degrees. Whisk the whole eggs thoroughly, fluffy and foamy with 150 gr sugar. Chicken, smut and hak man-Les very fine. Add the almonds. Beat the egg whites until stiff with the rest of the sugar. Turn a little of the stiftpiskede egg whites into the egg mixture. Turn gently the rest of the egg whites in it eventually melted butter. Add. Wide dough out on wax paper or Silpat resembled material in ca. 5 mm thickness and bake for about 10 minutes to the bottom feels solid. Cut two circles out of dough about the size of the bavaroisen to be built up in springform. NB! The result will be excellent as long as dough thickness does not exceed 1 cm before baking. Do you have convection ovens you can of course benefits the dough on two plates. Jocondebunde requires, not before they are aggregated with cream or mousse. This portion provides with goodwill 4 bottoms. The two as leftovers can be frozen down or kept 8 days in a bag or in cling film (polyethylene) in the fridge m.h.p. on being put together with other creams at a later time.