Gradually add the caster sugar, 1 tablespoon at a time, whisking continuously. In a clean bowl, whisk the egg whites in a stand mixer fitted with the whisk, on medium speed for 3–5 minutes, until they form soft peaks. Transfer the mixture to a separate bowl and set aside. Add the cocoa and butter mixture and beat again to combine. Mix the cocoa powder with the melted butter to a smooth paste, then set aside.īeat the eggs with the ground almonds, icing sugar and flour in a stand mixer fitted with the beater, on medium speed for 3–5 minutes, until creamy. Using a cake tin or plate as a guide, draw two 18cm-diameter circles on the baking paper lining the baking sheet, leaving space between each one. Place the paper, on the baking sheet, in the freezer for the icing to set while you prepare the joconde.

Use the red mixture to fill the centre of some of the hexagons at random. Using the white icing, pipe the outline of the geometric pattern on the prepared baking paper. Transfer the remaining mixture into the large piping bag and snip the end of each bag to make a small hole. Spoon 2 tablespoons of the mixture into a small bowl and colour this red. Add the vanilla and beat again, then add the flour and beat on a low speed until fully incorporated. Beat the butter and icing sugar in a stand mixer fitted with the beater, on medium speed for about 3 minutes, until pale and creamy, scraping down the sides of the bowl from time to time.Īdd the egg whites, a little at a time, beating well between each addition.

Turn the paper over, so that the pencil is on the underside, and use the paper line the greased Swiss roll tin. Use the pattern template to draw a hexagonal geometric pattern on the 33 x 23cm sheet of baking paper. Black Forest Imprimé pattern template Method

British bake off black forest gateau