Preheat oven to 250°C (475°F).2.
Whip the egg white and caster sugar to firm, glossy peaks. Set aside.3.
In a separate bowl, sift almond flour, icing sugar and cake flour together. Gradually beat in reserved eggyolks. If mixture appears too loose, beat in an extra whole egg.4.
Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until just combined. Fold inmelted butter.
Ensure your décor paste has set. If it is not solid, the pattern may shift. Once the paste is solidenough, pour sponge mixture over the top and spread evenly.2.
Bake in preheated oven for approximately 8 minutes. The sponge will cook very quickly, so keep agood eye on it. Sponge is baked when it bounces back when touched lightly.3.
Remove from oven and cool slightly. Invert cake onto baking paper (so your pattern is facingupwards) that has been dusted with cornflour or icing sugar; remove silicon mat. Once completelycool, cut away burnt/dry edges. Measure the height of your chocolate ripple cake, then cut the joconde into strips approximately 1cm taller.
Chocolate Ripple Cake
Combine all ingredients except the biscuits in a bowl. Whip the cream to soft peaks.2.
Use the cream to sandwich the biscuits together end-on-end to form a miniature log cake. Stackenough biscuits so that your cake is 2-3 cm shorter than your final cake will be. Repeat to create 4small log cakes.
Patterned Joconde-Décor Paste
Cream butter and sugar until light and fluffy; add egg whites a little at a time, beating continuously.Fold in sifted flour, then tint red.