Get this batter just right to create a rich, versatile sponge
200g Ground almonds
420g Icing sugar
106g Plain flour
64g Plein Arôme or Extra Brute cacao powder.
60g Honey
430g Egg whites
232g Brown butter
Applications
- Cakes
- Dessert in Cups
- Entremet
- Plated Dessert
- Petit Four
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