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.
Often when we stroll down the cake aisle of our local grocery store we would often gaze in awe of the beautiful cakes, many of which seemed to be wrapped in a decorative cake layer. We never thought that this would be something we could also do on our cakes. So when we found out this was the January DB challenge we were rather excited to see what we could create.
Again one of the most difficult parts of this challenge was deciding on a flavor. After throwing around a few ideas we decided to get creative and combine a number of flavors in what we dubbed the “Banana Split Cake.” Inside our chocolate joconde we layered chocolate fudge pudding, banana cheesecake, chocolate ganache, and strawberry mousse.
***We made half this recipe and still had quite a bit of paste left over***
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
STEP 1) Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand.
STEP 2) Gradually add egg whites. Beat continuously.
STEP 3) Fold in sifted flour.
STEP 4) Tint batter with coloring to desired color, if not making cocoa variation.
STEP 5) Create a pattern with the JOCONDE PASTE on a silpat or parchment paper on a cookie sheet(we used the parchment paper and it worked just fine)
**We penciled our design on the back of the parchment paper, then flipped it over and used our icing bags to pipe out the pattern evenly. Some of the DB chose to spread out a thin layer of paste and then use decorates combs to create various patterns. The emphasis here is to be creative!!!
STEP 6) Place the silpat or parchment on a cookie sheet in the freezer for 15-20min (until firm).
While the paste freezes prepare the JOCONDE SPONGE CAKE and preheat oven to 475ºF.
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – ** Since we had children under 3 eating our cake we needed it to be nut free so we replaced this with all-purpose flour**
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour
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
***We flavored our sponge cake with a bit of cocoa powder***
STEP 7) 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.
STEP 8 ) Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl.
STEP 9) On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light.
STEP 10) 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.
STEP 11) Fold in melted butter.
STEP 12) Reserve batter to be used later.
STEP 13) Once the paste pattern is thoroughly chilled, remove from freezer and quickly spread spoke cake mixture over design.
STEP 14) Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. (Our cake only took 8 minutes!) You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
STEP 15) Cool. Do not leave too long, or you will have difficulty removing it from mat.
STEP 16) 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.)
STEP 17) Trim off any browned edges (otherwise the cake may crack when you put it in the mold) and cut to desired size. Fit into mold.
**We used a spring-form pan, cutting our cake into two long strips which were the same height as our pan.
STEP 18) Fill the joconde with entremets.
The recipes for our banana cheesecake, chocolate ganache, and strawberry mousse fillings will be posted later this week! We made our chocolate pudding from a box- but it was really yummy, and saved us a bit of time in the grand scheme of things.
This was a really fun challenge, and we are excited to use the techniques we learned in future baking endeavors!
Stay tuned in the coming months for our adventures in the world of wedding cakes. Our sister Katie and her fiance Tom have asked the famous “Two Cups of Sugar Bakery” [lol] to bake the cake for their big day this May!
-K & N