Almond sponge cake for petits fours and cake bases

Ingredients for 1 servings:

• 95 g marzipan paste
• some water
• 100 g egg yolks (5 – 6 depending on size)
• 50 g sugar
• some lemon zest
• 150 g egg whites (5 – 6 depending on size)
• 70 g sugar
• 1 pinch(s) salt
• 60 g flour
• 55 g cornstarch
• 100 g butter

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

This recipe is enough for two standard baking trays or one 60 x 40 cm baking tray. Preheat oven to 230°C (top/bottom heat). Line the baking trays with baking paper and have them ready. Work quickly so that the mixture loses as little volume as possible. Sift the flour and starch. Melt the butter in a saucepan. It should not be warmer than 40°C during processing. Mix the marzipan mixture with the water until smooth, so that there are no pieces of marzipan in the base. Then mix the marzipan with the egg yolk and the 50g sugar until creamy. It should become noticeably lighter in color and have a light consistency. Beat the egg whites with the sugar and a pinch of salt until stiff peaks form and carefully fold into the egg yolk mixture. Then fold in the flour mixture. Once everything is mixed, add the melted butter in a thin stream to the mixture and fold in at the same time. Spread the mixture evenly on the baking trays and bake for 10 minutes. The bases are ready when the surface springs back elastically when lightly pressed. These almond sponge cake bases are perfect for making petits fours and cake bases.