| Ingredients for 4 sheets of 30 cm x20 cm | ||
|---|---|---|
| Qty For deco Paste | Unit | Description |
| 0.1 | KG | Butter |
| 0.1 | KG | Flour |
| 0.1 | KG | Egg Whites |
| 0.1 | KG | Icing Sugar |
| Qty For Jaconde Sponge | ||
| 0.25 | KG | Melted Butter |
| 0.2 | KG | Icing sugar |
| 0.675 | KG | Flour |
| 0.375 | KG | Castor sugar |
| 0.6 | KG | Eggs |
Method:
- For Deco Paste combine all the four ingredients to a paste
- Colour the deco paste as per the design and spread with various designs on a silicon mat and freeze
- For making Jaconde Sponge Whip egg white and sugar to form a meringue
- Fold in the flour , whisked egg yolks and add melted butter
- Pour over the frozen deco paste sheet and bake at 220 Deg C for 10 minutes
- Use the sponge as required