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Jaconde Sponge with Orange & Brazil Nut Custard & Italian Meringue

Kerrymaid
Serves: 16
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Preparation time: 40 minutes

Cooking time: 20 minutes

Ingredients

  • JACONDE SPONGE INGREDIENTS
  • 250g ground almonds
  • 500g eggs
  •  100g soft flour
  • 75g caster sugar
  • 375g egg whites
  • 75g Kerrymaid Premium Baking, melted
  • 375g icing sugar 
  •  ORANGE & BRAZIL NUT CUSTARD INGREDIENTS
  • 200g Kerrymaid Custard
  • 3 oranges, zest
  • 100g Brazil nuts, chopped
  • 4g salt
  • ITALIAN MERINGUE INGREDIENTS
  • 150g egg whites
  • 50g water
  • 114g caster sugar 

Method

  1. JACONDE SPONGE
  2. Whisk icing sugar and eggs to ribbon stage.
  3. Separately, sieve almonds and flour together.
  4. Whisk egg whites and caster sugar to semipeak.
  5. Fold ingredients together (in order you made them). Fold in Kerrymaid Premium Baking.
  6. Spread over trays in an even 1cm layer and bake for 6-10 minutes at 200°C. Remove from oven and sprinkle with caster sugar.
  7. ORANGE & BRAZIL NUT CUSTARD
  8. Combine all ingredients together and mix.
  9. Spread an even layer over the baked sponge sheets. Gently and carefully roll tightly.
  10. ITALIAN MERINGUE
  11. Bring water and sugar to 118°C
  12. Whisk egg whites to semi-peak and gently rain in hot sugar. Turn mixer to a high speed and whisk until it forms stiff peaks and a glossy texture. 
  13. Spread meringue round rolled sponge using a pallet knife. Gently blow-torch whole pudding until a light brown golden colour.
  14. Serve with the custard.
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