Pistachio Joconde Sponge Recipe 👉 Preheat the oven to 220 C. In a food processor finely chop the pistachios.
Let me clarify one thing first. Grease and line a 33x23cm13x9in Swiss roll tin with baking parchment. Then we will discuss how can use this sponge to make different amazingly yummy creations.
A fragrant crème mousseline subtly flavoured with lemon envelops the strawberries and the cake is topped with a thin layer of a tangy strawberry jelly glaze.
Spread onto a 1010 14 x 21 cm Flexipan silicon mat and bake in a fan-assisted oven at 220C for 8 mn. Stir in ground pistachios. Whisk together the eggs icing sugar flour ground almonds and pistachio paste. If you dont have tant pour tant powder combine 125.