To make Joconde batter
70g almond flour
2 free range organic eggs
60g plain flour
70g caster sugar
70g icing sugar
140g free range organic egg whites (+/- 5 eggs)
For filling
buttercream (from pastry cream)
125g apricot jam
icing sugar, for dusting
500g marzipan, orange
This year we are making orange castles for King's Day. Delicious from Joconde batter with butter cream, apricot jam and marzipan. We cut out little crowns to put on the top, Especially for the Birthday King, but we eat them all ourselves! :)))
Do mind! You find the pastry chef's-buttercream (creme patt) in a separate recipe, save 3 egg yolks for this!
How to make the King's Day castles
Sift the almond flour.
Add the 2 whole eggs.
Beat until well combined.
Place the egg whites in a mixer.
Beat the egg whites until half stiff.
Add the sugar, beat until stiff peaks form.
Now you have almond with eggs and egg whites.
Add a little eggwhite to the almond flour mixture.
Whip it in lightly together until well combined.
Then whip the remaining egg whites in the mixture.
Sift the flour into the bowl and fold it gently in.
Preheat the oven to 190°C and place baking paper on the baking tray
Sift and fold in the icing sugar.
Pour the batter onto the baking tray.
Let the batter run into the corners.
Bake the Joconde cake for +/- 10-12 minutes.
Let it cool on the baking paper on a wire rack.
Cut he irregular edges off the cake.
Cut the cake into somewhat equal squares.
We make castles with 3 thin layers of cake, we have about 30 neat squares left, the kids eat the other ones in already ;)
Spread buttercream over the first layer.
Cover with a layer with apricot jam.
Cover with a plain cake square.
Spread butter cream over the edges and on top.
Roll and cut long, straight strips of marzipan.
Fold the marzipan around the castles and cut off.
Fold the four corners neatly inwards.
Fetch the buttercream and pipe little rosettes on top.
Cut out crowns, put on top and let the butter cream set for a moment.
Wishing you a sunny, merry King's Day!