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.
If you are asking yourself what is imprime, or what the...beep...is entremet, here`s what Asteroshe says:
A joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.
This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.
Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold.
The real challenge for me was in the fact that my hand mixer wasn`t working properly. Second challenge was/is my permanent shortage of free time. So, I had to mix everything with my not-very-strong hands and I had to do it QUICKLY. That`s why my final result isn`t very neat. Take a look:
Here`s how I made joconde sponge:
85g almond flour
75g confectioners' (icing) sugar
3 large eggs
3 large egg whites
30g unsalted butter, melted
In a clean mixing bowl whip the egg whitesto firm, glossy peeks. Reserve in a separate clean bowl to use later.
Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your 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 reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
Fold in melted butter.
Reserve batter to be used later.
As for the Décor Paste , I decided to make cocoa version:
100g unsalted butter, softened
100g Confectioners' (icing) sugar
4 large egg whites
30g cocoa100g cake flour
Cream butter and sugar until light and fluffy
Gradually add egg whites. Beat continuously.
Fold in sifted flour with cocoa powder.
For further directions about making the pattern and baking joconde sponge, please visit accro.
I can only mention, that I needed less than 15 minutes ( took me 10 minutes) to bake the spongecake. Here you can see the bottom of the cake-to-be in the mold:
The cake needed some super-fast creamy fillings to fill up the joconde sponge, so I chose combination of oranges and chocolate.
1st layer-orange filling
- 1 glass (~2 dl) squeezed orange juice
- 1 glass (~2 dl) store bought 100% orange juice
- 3 tbs fructose
- 1-2 tbs orange zest
- 80g powdered vanilla pudding
2nd layer-chocolate filling
- 100g dark chocolate
- 2 dl heavy cream
- 2 dl milk
- 40g powdered chocolate pudding.
Now, you have all the elements for one tasty cake.
For the final touch: Sprinkle your cake with both grated white and dark chocolate and let it cool for a while (overnight) in the fridge