Daring Bakers January Challenge - Biscuit Joconde Imprime/Entremet

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

January challenge was very delicious and came in very handy. I celebrated my birthday earlier this month and this was perfect opportunity (or an excuse : ) ) to make this cake. 

 Not thinking about anything else I immediately started to wonder about patterns. I wanted to make something simple, but what? Stripes or maybe better polka dot? I didn’t want either of them.

And then I remembered that while ago my mom had sent me a set of six cake decorating templates. I chose flower pattern, ideal for a birthday. 

As for the filling I could think only about one – rich and velvety mousse! I made dark chocolate mousse and cardamom and white chocolate mousse. Indeed it was very rich and very chocolaty.

A real feast for our tummies!

So go on, use your imagination and have your tummy feast!

Ingredients:

For Joconde Sponge (33 x 46 cm) jelly roll pan:

85 g almond flour

75 g confectioners’ sugar

25 g cake flour

3 large eggs

3 large egg whites

10 g granulated sugar

30 g unsalted butter, melted

Method:

In a mixing bowl whip egg whites and granulated sugar till glossy peaks.  Set aside.

In a separate bowl sift in together almond flour, confectioners’ sugar and cake flour. Whisking on a medium speed, add eggs one at a time. Mix well after each addition. Mix until smooth and light.

Fold in one third of reserved egg whites to the almond mixture then fold in remaining egg whites.

And lastly fold in melted butter.

For Patterned Joconde-Décor Paste (33 x 46 cm jelly roll pan):

200 g unsalted butter, softened

200 g confectioners’ sugar

7 large egg whites

170 g cake flour

60 g cocoa flour

Method:

Beat together butter and sugar until light and fluffy.

Gradually add in egg whites. Beat continuously. 

Fold in sifted cake flour and cocoa.

How to make the pattern:

 Spread a thin even layer of décor paste approximately 5 millimeter thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet, it makes spreading easier with no lip from the pan. 

Pattern the décor paste – Here is where you can be creative : )

Slide the baking sheet with paste into the freezer. Freeze hard. Approximately 15 minutes.

Remove from freezer then quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

Bake at 250ºC until the Joconde bounces back when slightly pressed, approximately 15 minutes. It is a very quick bake, so watch carefully. 

Cool the Joconde but do not leave it for too long, or you will have difficulty removing it from mat. 

Turn over cooled cake on to a powdered sugared parchment paper. Remove the mat. Cake should be right side up, and pattern showing.

Preparing the MOLD for entremets:

Place a large piece of parchment paper on a flat baking sheet. Then place a large piece of cling wrap over the parchment paper.

 Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the spring form pan ring. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by 2.5 cm. Cut the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.

Preparing the Joconde for Molding:

Cut any dark crispy edges. You should have a nice rectangle shape. 

 Decide how thick you want your “Joconde wrapper”. Usually it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height. 

Once your height is measured, you can cut the cake into equal strips, of height and length.

Press the cake strips inside of the mold, decorative side facing out, overlapping ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You are ready to fill in.

Here are some suggestions you can fill in your cake:

Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, nuts, Dacquoise, fresh fruit, chocolates, gelee.