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Joconde Imprime/Entremets

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 This is the Joconde-Décor Paste applied to the back
of a baking sheet covered with a silpat.
 I used a Wilton decorating comb to make my lines straight.
 Then topped with the Joconde Sponge…
 …baked and flipped (mine only took 8 minutes to cook).
 Next, cut the sponge to fit your mold…have the
pretty decorated side face out…
 Then fill with mousse or the filling of your choice…

 

 Add any finishing touches…whipped cream, berries…
and dig in!!!



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…otherwise known as a Joconde Imprime/Entremets.


This is only my third month with Daring Bakers…and this one definitely had me nervous.  I knew I would do a chocolate version and fill with chocolate mousse…that part was easy.  It’s the fiddly creative stuff that was daunting!  I figured doing a few small cakes in my mini-springform pans would give me numerous chances to get one worth photographing.  It ended up that it was nearly impossible for me to do any design other than stripes…I had grand illusions of making simple swirls, but the hands can’t always create what the brain imagines.  Still, I was very pleased with the final outcome…almost looks like it was done by a professional…shhhhhh…don’t tell.

Joconde Imprime/Entremets…from Asthershe

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients:
 
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs – about 5⅓ oz/ 150g
3 large egg whites – about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
Directions:
  1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later. 
  2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
  3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
  4. 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.
  5. Fold in melted butter.
  6. Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients


14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (icing) sugar
7 large egg whites – about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid 
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.

Directions:
  1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
  2. Gradually add egg whites. Beat continuously.
  3. Fold in sifted flour.
  4. Tint batter with coloring to desired color, if not making cocoa variation.
Preparing the Joconde- How to make the pattern:
  1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
  2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
  3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
  4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
  5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully. Watch time carefully…mine was done in 8 minutes.
  6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
  7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)
Preparing the MOLD for entremets:
You can use any type of mold. I would suggest:
    1. Start with a large piece of parchment paper laid on a very flat baking sheet. Then 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 mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
    2. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
    1. Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.
  1. Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.
Preparing the Jaconde for Molding:
    1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
    2. Decide how thick you want your “Joconde wrapper”. Traditionally, 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.
    3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
  1. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then 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 can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
  2. The mold is done, and ready to fill.
*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.
Entremet- Filling Options:
It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded. 
Suggestions:
 
Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.



I used a double batch ofthis mousse for my filling.


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36 comments on “Joconde Imprime/Entremets”

  1. This dessert looks so professional! Almost too pretty to eat! Congrats on a job well done!

  2. A+ on this one! Beautiful presentation—something to celebrate with friends.

  3. hi LIzzy
    OMG…. you cranked that out like you were just making cupcakes for the scouts…..sigh…..I would not know where to begin with that challenge.
    I feel lucky when my cake comes out of the pan!
    Great job with the challenge, and I know it had to be delicious!
    Cheers
    Dennis

  4. Perfection plus the patience of a saint wow you amaze me. I cant spend that much time making something thats eaten in this case 1 second! Amazing and lovely bravo to you and this awesome creative talent!

  5. Oh my worrrrd … that is beautiful!! Wow, Liz, you did a wonderful job with this!

  6. Liz Berg, you are a marvel!

  7. Lizzy – your cake is superb!!!! Congratulations!!!!

  8. Your so awesome! What talent and patience. It’s so funny how patient I can be when I cook, but when I bake it’s another thing. Great Job as always. 🙂 Have a great day!

  9. Great job this month! Beautiful. Itwas a great challenge – loved it!

  10. Wow, this is an amazing cake.

  11. Oh, you are making me blush!!! Such kind and generous comments…I am so very grateful that you all took the time to comment! Thank you all!

  12. Charming dessert. I love the design…simple but elegant. 🙂

  13. Oh my, this cake left me speechless. You did such an amazing job. mine looks so ugly compared to yours :(((

    thanks for sharing, hope you’ll have a wonderful weekend

  14. Oh my goodness, that is absolutely breathtaking! WELL DONE!

    There’s no way I could have pulled that off. Simply gorgeous!

  15. Gosh, you all are so nice! I am so flattered by your lovely compliments!

  16. Lizzy-This is so amazing, how you meet every challenge head on, and not think twice about backing off.
    Patience is a “virtue” and you seem to have plenty of that, along with your incredible talent in all that you bake!
    Superb, gorgeous, take a bow!!!Aplaud, Applaud!!!

  17. Oh My! Your dessert is gorgeous. I can’t imagine myself making anything like this. You have so much patience and talent. I can bake, but nothing close to this! Bravo!

  18. This is stunning, its so elegant!

  19. Love your final dessert, you did a great job on the joconde. No worries even DB seasoned pros were nervous lol

  20. Thanks, everyone!!! Yeah, my kitchen was a complete disaster after this…but fun to have it actually turn out (I was very worried…LOL).

  21. its look so good! like made by a pro! and chocolate mousse inside…perfect!

  22. I am in awe. That is the most beautiful thing I’ve seen in a long, long time. I love it when something that takes so long actually works the way it’s supposed to (especially when it happens so rarely for me)!

  23. Oh, Juliana and Mom Chef, you are too kind!! Thanks you for your so thoughtful comments.

  24. Stunning! Really professional looking. So elegant.

  25. Just as I was about to comment on your gorgeous Black Forest Cake I saw this masterpiece. It’s art & simply beautiful. I can only imagine the taste. Thank you for sharing. I’m bookmarking this gem.

  26. Trish and Pragmaticattic (love your name!), thanks for the generous compliments! I really appreciate your thoughtfulness!

  27. This is amazing – WELL beyond my patience level, I can tell you that!! Would look at home behind the pastry counter at a fine bakeshop for sure.

  28. Trix, I think that is the ultimate compliment!!! Thank you 🙂

  29. I am impressed with this one it’s simple elegance is just lovely and yes you can claim a professional finish to it.

  30. Elk, thank you! What a lovely thing to say 🙂

  31. Oh dear Lizzy – I’ve been poking around your wonderful blog and I’m so impressed. I absolutely love it – I feel like we’re kindred baking buddies already. You just got yoruself a new follower!

    🙂
    ButterYum
    PS – I’ve been wanted to try my hand and this technique for a while. Thanks for the inspiration.

  32. My dear,
    First off, thank you for commenting on my blog. Marsha from the Harried cook is a wonderful person and cook. I love her blog. Secondly, this cake caught my eye right of the back. My word, what a vision. Thank you for posting, visiting and introducing yrself and your blog to me. Lurve it!.. Jackie

  33. Holy cow – that is stunning!

  34. This is really stunning! This creation of your is beautifully the horizontal lines are…so perfectly done!

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