Mona Lisa biscuit

Sponge cake with the unusual name Mona Lisa is ideal for lovers of all kinds of rolls and other homemade desserts. This biscuit is prepared on the basis of sweet almonds (more precisely, almond flour) and turns out to be very plastic, flexible, tasty, aromatic and does not stale for a long time. In addition, almond sponge cake can be used simply as a cake base or as a base for soufflé cakes.

Today I offer you a recipe for a sponge cake for a multicooker (I have a Scarlett SC-411, a power of 700 W and a bowl volume of 4 liters), although it can be easily baked in the oven. And not only in the form (round or any other), but also right on the baking sheet (which is important for rolls with different fillings).

Ingredients

• Almond flour (75 grams)
• Wheat flour (30 grams)
• Chicken eggs (3 pieces)
• Egg white (3 pieces)
• Powdered sugar (75 grams)
• Butter (30 grams)

Directions

1. The Gioconda biscuit recipe includes the following ingredients: almond flour, wheat flour (premium or first grade), chicken eggs, egg whites, powdered sugar (granulated sugar can be used) and high-quality butter.
2. If you bake an almond biscuit in the oven, turn it on to heat 200 degrees in advance. In a suitable dish, break three medium-sized eggs (45-50 grams), add 75 grams of powdered sugar or granulated sugar there (this does not matter).
3. Beat everything with a mixer at high speed for 5-7 minutes until the mass brightens and increases in volume. Correctly beaten eggs with sugar are similar in consistency to condensed milk. Add almond flour and beat for a few more minutes.
4. After that, pour melted and cooled butter into the mixture in a circle. Gently mix it into the base using a spoon or spatula.
5. Then, in a clean and dry dish, beat the cooled egg whites with a mixer (you can add a pinch of salt - this way the whites are whipped better) until a stable and dense foam. Beat for at least 5 minutes. If you are not entirely sure whether the whites are well-whipped, you can easily check this: just turn the bowl of foam over and see the result. If the mass has moved even a little, beat more. Then check the stability of the whipped egg whites again.
6. Visually divide all the whipped whites into 3 parts. We introduce a third of the whipped whites into the base for the biscuit, mixing them with a spoon or spatula with a picking (folding) motion.
7. At this stage, you may not achieve complete homogeneity. Then we wind the wheat flour and also introduce it into the dough with movements from the bottom up. By the way, if you wish, you can safely replace wheat flour with potato or corn starch!
8. In two more steps, mix in the remaining whipped egg whites. Our goal is not just to combine the components, but to make the dough airy and saturate it with oxygen, which is contained in proteins.
9. As a result, the almond biscuit dough is ready - it's time to bake it.
10. Depending on the idea (what you need a biscuit for), we will prepare a baking dish or a baking sheet. Be sure to cover the dishes with parchment or grease them with vegetable oil. I baked an almond biscuit in a slow cooker and did not grease the bowl with anything, but I covered it with baking paper. To make the paper lay flat, I made just such a structure from 3 pieces of paper. Pour the dough into a mold and cook on the Bake setting for about 25 minutes. After about 20 minutes, you need to check the biscuit for readiness using a wooden skewer or a toothpick. In the oven in a mold (about 20 cm in diameter), the Gioconda biscuit is cooked for no more than 20 minutes at 200 degrees. If baked on a baking sheet, it will take much less time, but this also depends on the thickness of the crust. For a roll, for example, the cake is baked for no more than 10 minutes on an average level.
11. The finished almond biscuit bounces when you press it with your finger.
12. We take out the biscuit from the multicooker using a special insert for steaming food.
13. Remove the parchment and let the almond biscuit cool.
14. By the way, unlike classic biscuits, almond biscuits can be cut immediately - it does not need to stand for several hours. It does not crumble at all, it turns out juicy (do not dry it!), Elastic and flexible. And the taste ... just bake and taste!