In the world of baking, every ingredient counts to achieve that perfect balance of flavor and texture. Today, we present an essential recipe for almond lovers: the Almond Sponge Cake. This sponge cake is part of the delicious creation “Entremet de almendra y albaricoque” by Jordi Bordas, which you can find in the Fiber Manual.
To intensify the almond flavor, we have used our RAW ALMOND PASTE, an ingredient that brings an authentic and deep flavor profile. In addition, instead of the traditional eggs, we have opted for Albuwhip, which allows the almond flavor to shine through even more in every bite.
This sponge cake is not only delicious on its own, but it is also the perfect base to combine with the fresh apricot flavors in the entremet. Get ready to surprise your guests with a taste experience that stands out for its simplicity and authenticity – we hope you enjoy this recipe as much as we do!
This recipe is part of the book Pasteles de Viaje 2.0 by our ally Adamance, the second instalment of a collection that continues to explore the limits of the most practical format in shop pastry. If you are not familiar with the concept, a travel cake is one that keeps longer than a fresh cake, […]
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels well, lasts longer and requires no cold chain. Unlike a fresh cake, the travel cake keeps for longer and can be stored at room temperature without losing quality. It is designed […]
In the world of matcha recipes, pancakes stand out for their versatility, their visual appeal and their ability to work equally well in sweet dishes and more sophisticated creations. This recipe for Matcha Pancakes is designed for culinary professionals—chefs, pastry chefs and bakery staff—who wish to incorporate matcha with technical precision, a balanced flavour profile […]
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