-Preheat oven to 475-degrees Fahrenheit.
-In a clean mixing bowl, whip the egg whites and the granulated sugar to firm, glossy peaks, Reserve in a separate clean bowl to use later.
-Sift almond flour, confectioner's sugar, cake flour (this can be done in the dirty egg white bowl).
-On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
-Fold in one-third of reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
-Fold in the melted butter.
-Remove the decor paste design from the freezer and quickly pour the joconde sponge batter over the design.
Spread evenly (using an offset spatula) to completely cover the pattern of the décor paste.
-Bake in a preheated 475-degree Fahrenheit oven for approximately 15 minutes but watch it carefully so it does not burn.
-Cool slightly, and then add another sheet of parchment paper to the top of your sponge and then stack another baking sheet on top.
-With a quick motion, flip the two baking sheets over (your pattern will now be face up) and allow them to cool completely.
-Since I used the trifle dish, I measured the height of the dish and cut strips of my joconde sponge to fit the sides of my trifle dish.
-With the remainder of the sponge, I cut it into smaller pieces to layer the bottom and center of my entremet.
-Cover with plastic wrap and chill it in the fridge.