Biscuit is the French word for sponge or sandwich cake.
Biscuit Joconde is an almond sponge cake, named after the Mona Lisa, which is known as La Joconde in French. Traditonal Joconde is baked in thin layers on baking sheets and it is also used to make linings for the outsides of charlottes, a traditional French raspberry mousse cake, and other Bavarian mousse cakes. The above information taken from here and there。
plus some minor changes by me ♥
Egg yolk – 2 nos
Caster Sugar – 20g
Almond Power – 20g
Plain Flour – 1½ tsp
Cocoa Powder – 1 tsp
Egg White – 2 nos
Caster Sugar – 30g
1. Mix egg yolk with sugar, and whisk by mixer at high speed until fluffy. Sieve in the almond powder
+ plain flour + cocoa powder, mix till all well combined.
2. In a separate bowl, whisk the egg whites till soft peak, then add in sugar in 3 instalment and whisk
until completely stiff and peaks form to obtain a Meringue.
3. Add a third of the stiff egg whites into (1) and gently fold in the rest of the Meringue to obtain a
4. Pour the ready batter into a piping bag with 1cm round nozzle attached.
5. Pipe out the desired shape, onto the baking paper of the tray.
6. Dust it with icing sugar and bake it at 180C for 12-13min (center rack of oven).
7. Remove the baking paper from the tray and let the sponge cool down completely before removing.