A thin cake baked on a parchment lined sheet pan for decorative use in the pastry shop. Also cut out and used inside mousse cakes. Spread flat, or pipe into desired shapes onto the baking sheets.

Biscuit Noisette Sponge Cake Recipe

Ingredients

• 2 lbs. 4 oz. yolks
• 1 lb. 12 oz. granulated sugar
• 7 oz. all-purpose flour
• 7 oz. cornstarch
• 7 oz. cocoa
• 2 lbs. 10z. egg whites
• 6 oz. granulated sugar
• 14 oz. butter, melted and cooled
• 8 oz. hazelnuts, toasted and finely chopped

Procedure

1. Mix the yolks with the sugar, and whip until thick and forms a ribbon.
2. Sift the flour, cornstarch, and cocoa.
3. Beat the egg whites until peaks form, then add in the granulated sugar and whip until stiff peaked.
4. Mix a small amount of the yolks to the butter. Mix well. Fold in the flour to the rest of the yolks. Mix well. Fold in the meringue. Next, add in the butter/yolk mixture. Last, fold in the nuts.
5. Mixture will be slightly soft. Pipe as desired.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.