Gioconda biscuit andy chef. Almond biscuit with yolks and butter - chiffon biscuit

This biscuit contains a large number of eggs, quite a bit of sugar, almonds, just a drop of flour and butter. Therefore, it turns out very tender and soft. In most cases, it is used for rolls, as it is very soft and elastic when ready. Also, this biscuit is a great base for desserts!
In restaurants and confectioneries, such a biscuit is called Gioconda, but in my opinion, almond is just as good.
AT classic version first, the eggs are beaten immediately together with powdered sugar and ground almonds. I don't know what the secret is, but I never manage to beat this mixture to a thick state. Everything is just right for rolls, but for cakes you want more splendor.

Dough:
2 eggs
50g almonds
50g sugar
20g butter
20g flour
2 squirrels

The proportion is as follows: for each egg, take 25 g of almonds and sugar, 10 g of butter and flour, and one protein. Two eggs are enough for a small form with a diameter of 20 cm.
Beat two eggs and 50 g of sugar into a fluffy cream. First so.

And in the end it is.

Add 50g ground almonds, 20g flour, mix gently.

Gently pour in 20g of melted butter. Stir.

Beat two proteins well, mix with egg mass and put in a greased and floured form.

Bake at 200C for 20 minutes.

This dessert, like no other, requires the confectioner to carefully select the ingredients, strictly follow the recipe and pay attention to the temperature regime.

Types of biscuits

There are many recipes for this dessert. Most often they are divided into the following types:

• Classical- it is made from flour, sugar and eggs.
• Genoise- a little butter is added to the dough, which is why finished cake turns out more tender and juicy.
• Angelic- only proteins are present in the recipe.

However, the differences between biscuits do not end there. If you decide to cook, then do not forget to add a little honey to the dough, if chocolate, then cocoa powder. Almond biscuit, as you may have guessed, is obtained by replacing part of the usual flour with almond crumbs.

Cooking features

The famous confectioner, showman and TV presenter discovered the secret of cooking perfect biscuit. He claims that the most common mistake made by inexperienced cooks is poorly beaten eggs. It would seem, what is the difficulty here? It turns out that in order to achieve the desired result, eggs and sugar should be heated in a water bath, and then beat with a mixer for at least ten minutes. finished product should resemble high-quality shaving foam. If you do not use this advice, then get ready for the fact that the biscuit will first rise well in the oven, and then “fall”.

Almond biscuit "La Gioconda"

This dessert can be used for making rolls or as a base for a cake. The cake is very thin, elastic and tender. That is why it bends so easily without forming cracks and creases. In addition, the finished almond biscuit does not crumble, does not soften from cream or syrup. You can prepare it according to the following recipe:

• Beat two chicken eggs and 50 grams powdered sugar into a lush mass.
• Add to the mixture 50 grams of almond and 20 grams wheat flour. Whisk the food again.
• Take two more eggs and separate them into whites and yolks. We only need the first ingredient. Therefore, into the foam, and then carefully mix them into the dough.

The finished mixture should be liquid. Pour it into the mold and bake in the oven until done.

Almond dacquoise

We propose to prepare delicious dessert, which can be used as a base for a cake. This almond biscuit, whose name can be translated as "Dacian", originated in the French city of Dax, located in southwestern France. You can read the recipe for it here:

• First, cut a sheet of parchment that matches the size of the baking sheet. After that, draw a circle or square with a pencil - this will be the outline of your workpiece. Flip the sheet face down and place it on a baking sheet.
• Pour 100 grams into a deep bowl almond flour and 60 grams of powdered sugar. Add 30 grams of regular wheat flour.
• Mix the dry ingredients together with a whisk and sift through a sieve if you find any lumps.
• Beat 160 grams of proteins with a mixer at low speed. Here, add 60 grams of powdered sugar in several doses. Finish mixing only when the meringue becomes stable and acquires a shine.
• Place the beaten egg whites on top of the dry mixture, then gently fold the ingredients together with a silicone spatula.
• Next, you should shift the dough into and put it on a baking sheet covered with parchment. For example, you can give the cake a circle shape if you lay out the workpiece in a spiral.

Almond biscuit, whose name sounds so exotic, should be sprinkled with powdered sugar and baked in a preheated oven.

Chocolate almond biscuit

The cake prepared according to this recipe is soft, tender and very flexible. That is why it is often used to make cakes or rolls. How to bake a chocolate almond biscuit? The recipe is very simple:

• Crack four eggs into a bowl, then lightly mix the yolks with the whites with a fork.
• In a mixer bowl, combine 160 grams of almond flour, 130 grams of powdered sugar, 15 grams of honey and half the egg mixture.
• Beat the products for exactly five minutes.
• Add the remaining eggs to the bowl and stir the food for another eight minutes.
• Separately, beat two egg whites and 20 grams of sugar to stiff peaks.
• Add two tablespoons of meringue to the almond batter and mix gently. When the mass becomes homogeneous, add another part of the proteins, and so on until they run out.
• Sift 20 grams of cocoa and 25 grams of flour through a sieve and combine with the dough in several steps.
• Add 30 grams of melted and cooled to room temperature butter.

Line a baking sheet with parchment paper, and then lay out half of the dough in a thin layer. Level the future cake with a spatula, put it in a preheated oven and bake until cooked. Prepare the other half of the dough in the same way.

Cake "Tenderness"

What is the name of the almond cake with custard? In our case, it will be a cake that is easy to prepare for a regular tea party or for festive table. You can read the dessert recipe below:

• Put four yolks in a bowl, mix them with the zest of one lemon and 125 grams of ground almonds.
• Beat six yolks with a mixer, gradually adding 100 grams of sugar to them.
• Combine the prepared foods and add another 125 grams of almond flour to them.
• Pour the dough into a detachable form and bake the cake until cooked in the oven, heated to 200 degrees.
• To prepare custard, boil in a saucepan 250 grams of milk with three tablespoons of sugar.
• Mix a spoonful of starch with two yolks.
• Beat the prepared products with a mixer, and then put them on the fire again. Wait until the mixture boils, then remove it from the stove and cool.
• Mix the cream with 150 grams of room temperature butter.

Cut the cake in half, make a layer of cream, and then spread the sides and top of the cake. Decorate the dessert with almond flakes and grated chocolate.

Roll "For tea"

We're done with the cake. And what is the name of the almond biscuit with cream, if you cook it differently? We offer our option - delicious roll with a nutty flavor.

• 75 grams chopped almond mix with 60 grams of powdered sugar.
• Add to products egg and two yolks.
• Whisk five proteins with 40 grams of sugar into a strong foam and combine with prepared foods.
• Put half a teaspoon of soda and 60 grams of flour into the dough.
• Grease a baking sheet or line it with baking paper. Pour in the batter and bake until done.
• Put the hot cake on a napkin, wrap it with a roll and put it in the cold.
• Boil 250 ml of cream and add to them 200 grams of chocolate, previously broken into pieces.
• Separately, beat 150 grams of mascarpone with a mixer, and then mix it with chocolate cream.
• Lubricate the biscuit with the resulting cream, give it the shape of a roll, wrap it in cling film and refrigerate.

After a couple of hours, dessert can be taken out, cut and served.

Lenten roll

Almond biscuit is a wonderful treat that can be prepared even in fasting. Read his recipe here:

• Prepare the juice from one lemon and one orange, and then mix it with the prepared zest.
• Beat the prepared ingredients with a mixer, adding 80 grams to them vegetable oil and 15 ml of wine vinegar.
• Gradually introduce into the dough 100 grams of sugar, 90 grams of almond and white flour, as well as salt and a little soda.
• Bake the cake.
• For the cream, beat the vanilla powder mixture with vegetable fats and coconut milk.
• Lubricate the sponge cake with almond cream and roll it into a roll.

Sprinkle dessert with almond petals and refrigerate.

Prepare the ingredients.

Break whole eggs (225 g) into a tall plastic glass or bowl and shake them with a fork or whisk (to just mix the whites with the yolks, do not beat).
Pour almond flour (165 g), icing sugar (135 g) into the mixer bowl, add trimoline or honey (15 g) and pour in half of the eggs.

Turn on the mixer at medium speed (nozzle whisk) and beat the mass for 5 minutes (by timer), if necessary, at the beginning of whipping, scrape the whipping mixture from the walls of the bowl.

Then pour in another half of the eggs and continue beating for 5 minutes.
Pour the remaining eggs into the whisking mixture and beat for another 5-8 minutes.
The almond mass should turn white, become pourable and homogeneous.

While the almond mixture is whipping, beat in a separate bowl. egg whites to soft peaks:
Measure out sugar (23 g).
Proteins (143 g) pour into a clean, dry bowl (without traces of fat).
Start whipping the egg whites at medium speed of the mixer.
As soon as they begin to foam (literally a few seconds after the start of whipping), start pouring sugar in a thin stream while whisking.

Thus, gradually adding sugar, beat the whites to soft peaks - until fluffy foam with soft, unstable ridges.

Add some of the whipped egg whites to the almond batter (about 2 tablespoons).

And gently mix the dough from the bottom up.
Thus, in several steps, introduce all the proteins, each time, gently mixing the dough.

Advice. Biscuit dough rises due to the whipped proteins introduced into it (in this case, whipped proteins play the role of baking powder in the dough). Therefore, you need to mix the proteins with the dough very carefully, trying to introduce as much air as possible into the dough.

Flour (25 g) and cocoa (20 g) and sift through a sieve twice.
In 3-4 doses, add cocoa with flour to the dough, each time, gently mixing, from bottom to top.

Melt butter (30 g).
In 2 steps, add hot oil to the dough, gently mixing the dough from bottom to top each time.

Ready dough you can pour it on a baking sheet covered with parchment and bake one cake, medium thickness (not thin).
Or, conditionally divide into 2 parts and pour, in a thin layer, onto two baking sheets 30x40 cm covered with parchment (you get 2 cakes).
Flatten the dough with a spatula or a convenient spatula, distributing it evenly over the entire baking sheet.

Bake the cakes in an oven preheated to 180-200°C for about 8-12 minutes (baking time will depend on the thickness of the cakes).
Ready cakes, when pressed, should spring a little.
You can bake cakes in turn, or simultaneously (with convection).
Remove the finished cakes from the oven and cool.

Advice. Biscuit can be baked in advance, wrapped in parchment (or cling film) and frozen. In the freezer, the biscuit can be stored for about 1-3 months. The only problem may be that the longer the biscuit is stored in the freezer next to other products, the more it can absorb odors. Therefore, given that at home, not many people have the opportunity to keep the freezer separately for desserts, reduce the shelf life to about 3-4 weeks.
If you are going to use the biscuit in the near future, you can wrap it in cling film and leave until the next day at room temperature, or put it in the refrigerator.

This dessert, like no other, requires the confectioner to carefully select the ingredients, strictly follow the recipe and pay attention to the temperature regime.

Types of biscuits

There are many recipes for this dessert. Most often they are divided into the following types:

• Classical- it is made from flour, sugar and eggs.
• Genoise- a little butter is added to the dough, which makes the finished cake more tender and juicy.
• Angelic- only proteins are present in the recipe.

However, the differences between biscuits do not end there. If you decide to make a honey cake, then do not forget to add a little honey to the dough, if chocolate - then cocoa powder. Almond biscuit, as you may have guessed, is obtained by replacing part of the usual flour with almond crumbs.

Cooking features

The famous confectioner, showman and TV presenter Alexander Seleznev discovered the secret of making the perfect biscuit. He claims that the most common mistake made by inexperienced cooks is poorly beaten eggs. It would seem, what is the difficulty here? It turns out that in order to achieve the desired result, eggs and sugar should be heated in a water bath, and then beat with a mixer for at least ten minutes. The finished product should resemble high-quality shaving foam. If you do not use this advice, then get ready for the fact that the biscuit will first rise well in the oven, and then “fall”.

Almond biscuit "La Gioconda"

This dessert can be used for making rolls or as a base for a cake. The cake is very thin, elastic and tender. That is why it bends so easily without forming cracks and creases. In addition, the finished almond biscuit does not crumble, does not soften from cream or syrup. You can prepare it according to the following recipe:

• Beat two chicken eggs and 50 grams of powdered sugar in a fluffy mass.
• Add 50 grams of almond and 20 grams of wheat flour to the mixture. Whisk the food again.
• Take two more eggs and separate them into whites and yolks. We only need the first ingredient. Therefore, beat the proteins in the foam, and then gently fold them into the dough.

The finished mixture should be liquid. Pour it into the mold and bake in the oven until done.

Almond dacquoise

We offer to prepare a delicious dessert that can be used as the basis for a cake. This almond biscuit, whose name can be translated as "Dacian", originated in the French city of Dax, located in southwestern France. You can read the recipe for it here:

• First, cut a sheet of parchment that matches the size of the baking sheet. After that, draw a circle or square with a pencil - this will be the outline of your workpiece. Flip the sheet face down and place it on a baking sheet.
• Pour 100 grams of almond flour and 60 grams of powdered sugar into a deep bowl. Add 30 grams of regular wheat flour.
• Mix the dry ingredients together with a whisk and sift through a sieve if you find any lumps.
• Beat 160 grams of proteins with a mixer at low speed. Here, add 60 grams of powdered sugar in several doses. Finish mixing only when the meringue becomes stable and acquires a shine.
• Place the beaten egg whites on top of the dry mixture, then gently fold the ingredients together with a silicone spatula.
• Next, transfer the dough to a pastry bag and place it on a baking sheet covered with parchment. For example, you can give the cake a circle shape if you lay out the workpiece in a spiral.

Almond biscuit, whose name sounds so exotic, should be sprinkled with powdered sugar and baked in a preheated oven.

Chocolate almond biscuit

The cake prepared according to this recipe is soft, tender and very flexible. That is why it is often used to make cakes or rolls. How to bake a chocolate almond biscuit? The recipe is very simple:

• Crack four eggs into a bowl, then lightly mix the yolks with the whites with a fork.
• In a mixer bowl, combine 160 grams of almond flour, 130 grams of powdered sugar, 15 grams of honey and half the egg mixture.
• Beat the products for exactly five minutes.
• Add the remaining eggs to the bowl and stir the food for another eight minutes.
• Separately, beat two egg whites and 20 grams of sugar to stiff peaks.
• Add two tablespoons of meringue to the almond batter and mix gently. When the mass becomes homogeneous, add another part of the proteins, and so on until they run out.
• Sift 20 grams of cocoa and 25 grams of flour through a sieve and combine with the dough in several steps.
• Add 30 grams of melted and cooled to room temperature butter there.

Line a baking sheet with parchment paper, and then lay out half of the dough in a thin layer. Level the future cake with a spatula, put it in a preheated oven and bake until cooked. Prepare the other half of the dough in the same way.

Cake "Tenderness"

What is the name of the almond cake with custard? In our case, it will be a cake that is easy to prepare for a regular tea party or for a festive table. You can read the dessert recipe below:

• Put four yolks in a bowl, mix them with the zest of one lemon and 125 grams of ground almonds.
• Beat six yolks with a mixer, gradually adding 100 grams of sugar to them.
• Combine the prepared foods and add another 125 grams of almond flour to them.
• Pour the dough into a detachable form and bake the cake until cooked in the oven, heated to 200 degrees.
• To prepare the custard, boil 250 grams of milk with three tablespoons of sugar in a saucepan.
• Mix a spoonful of starch with two yolks.
• Beat the prepared products with a mixer, and then put them on the fire again. Wait until the mixture boils, then remove it from the stove and cool.
• Mix the cream with 150 grams of room temperature butter.

Cut the cake in half, make a layer of cream, and then spread the sides and top of the cake. Decorate the dessert with almond flakes and grated chocolate.

Roll "For tea"

We're done with the cake. And what is the name of the almond biscuit with cream, if you cook it differently? We offer our own version - a delicious nut-flavored roll.

• Mix 75 grams of chopped almonds with 60 grams of powdered sugar.
• Add a chicken egg and two yolks to the products.
• Whisk five proteins with 40 grams of sugar into a strong foam and combine with prepared foods.
• Put half a teaspoon of soda and 60 grams of flour into the dough.
• Grease a baking sheet or line it with baking paper. Pour in the batter and bake until done.
• Put the hot cake on a napkin, wrap it with a roll and put it in the cold.
• Boil 250 ml of cream and add to them 200 grams of chocolate, previously broken into pieces.
• Separately, beat 150 grams of mascarpone with a mixer, and then mix it with chocolate cream.
• Lubricate the biscuit with the resulting cream, give it the shape of a roll, wrap it in cling film and refrigerate.

After a couple of hours, dessert can be taken out, cut and served.

Lenten roll

Almond biscuit is a wonderful treat that can be prepared even in fasting. Read his recipe here:

• Prepare the juice from one lemon and one orange, and then mix it with the prepared zest.
• Beat the prepared ingredients with a mixer, adding 80 grams of vegetable oil and 15 ml of wine vinegar to them.
• Gradually introduce into the dough 100 grams of sugar, 90 grams of almond and white flour, as well as salt and a little soda.
• Bake the cake.
• For cream, beat together vanilla vegetable fat powder and coconut milk.
• Lubricate the sponge cake with almond cream and roll it into a roll.

Sprinkle dessert with almond petals and refrigerate.

We will make a sponge cake in a shape with a diameter of 18 cm. It can be cut into 2 cakes about 1.5 cm thick.

We take 2 eggs of the 1st category, 25 g of sugar, put everything in a bowl and beat well at a high mixer speed. Beat for a long time, about 10 minutes. We need the mass to become light-light, very lush, creamy, beautiful) I love these metamorphoses!

Carefully, with a silicone spatula, movements from the bottom up, so as not to destroy the airiness of the egg-sugar mass too much, mix.

Add 20 g of sifted wheat flour.

And mix gently again.

Pour 20 g of melted and cooled butter along the edge. Mix again.

In a separate dry and clean bowl, beat 2 egg whites with a pinch of salt.

Add 25 g of sugar.

And beat well. But not to the density, but to the state when the proteins are firmly held in an inverted bowl. How on .

Now carefully fold the whites into the egg-almond mass. We act quickly, but not rudely. It is important for us to keep the airiness of the dough.

Here's what we got!

Pour the dough into the mold. I bake in a ring without a bottom, I just put it on a flat baking sheet covered with parchment. In the ring, the biscuits are higher and smoother. But you can also use the regular form. In a detachable cover the bottom - only the bottom, you do not need to touch the walls! - with parchment, and for a whole one it would be nice to make a French shirt - grease the form with butter and sprinkle with flour. But I repeat - it’s better to bake in a confectionery ring without a bottom. It's better in every way! Moreover, the rings come with an adjustable diameter. And don't be afraid: the dough won't run away. But even if it is too liquid, you can always make an impromptu foil bottom.

We put in an oven preheated to 180 degrees and bake for about 15-20 minutes, the exact time depends on the oven. Do not open the oven for the first 10 minutes during baking! It's better not to open it even longer)

The finished biscuit will be browned and springy. But for reliability, we check with a dry torch: inserted into the middle of the biscuit, it should come out without traces of batter.