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Thursday, January 27

Daring Baker's January

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 and Entremets Dessert.


Joconde imprime/entremets. A joconde imprime is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in a ring mould. A joconde batter is used because it bakes into a moist flexible cake. The cake batter may be tinted or marbleixed for a further decorative effect.

Well I've been uninspired lately, I guess a combination of the devastating events here in Australia, kids still home from school, either pouring rain, wet depressing weather, or as in the last few days hot and steamy. So I just made mine yesterday, but it looks pretty good I think.

Patterned Joconde-Decor Paste.

200g unsalted butter, softened
200g icing sugar
200g egg whites
220g cake flour
food colouring.

Now I only made 1/4 a batch of this and I had heaps and heaps of the paste, but I piped my design. If you spread it as some of the other DBs did you may find you needed more.

Cream butter and sugar until light and fluffy, add egg white gradually. Fold in sifted flour. Tint batter as desired.

I piped mine onto a piece of baking paper within a swiss roll tin and then I froze it for about half an hour.


Joconde Sponge

85g almond meal
75g icing sugar
25g cake flour
150g whole eggs
90 g of egg whites
10g of caster sugar
30g unsalted melted butter

Beat egg whites with the sugar to firm glossy peaks


Sift almond meal, icing sugar and cake flour. Add eggs one a time until smooth and light.
Fold in one third reserved egg whites to lighten and then gently fold in the rest of the egg whites, do not overmix. Fold in melted butter.


Pour batter over jaconde paste mix.

Bake at 250deg until brown and cooked - My oven was 225deg and baked it for 5minutes, turned it for another 2 1/2 minute.


Cool slightly and turn out onto powdered icing sugar sprinkled onto the parchment paper. Trim crusty edges from the cake (and eat yummo!) line your mould and fill with whatever you desire.

My heart desired CHEESECAKE!!!!!


So beat 250g softened Philly cream cheese with 1 tablespoon caster sugar. Then beat in 1/2 cup pouring cream and then fold through a can of fruit salad yum!

Pour into the mould.

Turn out and voila!!!



8 comments:

  1. Was it yummy? It looks delicious!

    What are you going with all those leftover egg yolks?!?! Col would be asking for creme brulee.

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  2. Oh yum yum. That looks amazing.

    I'd use the egg yokes in a creamy pasta sauce.

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  3. Shane really liked it - I would have liked a thinner sponge.

    i didn't have left over yolks as Shane used them to make icecream lol!!

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  4. Your dessert looks great! I love the pattern in the joconde, and a cheesecake filling is always amazingly good! I like the way molded your dish, as well. Great job on this challenge! If this is you uninspired, I am scared to see what brilliance you come up with on a better day!!

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  5. I love the way you formed your dessert so the pattern and all the trouble you went to was on display! I thought it was a lot of work to just lined the mold of the dessert! I enjoyed the challenge though and pleased I had learnt something new!

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  6. holy cow?! That sure looks impressive!

    LOVE the hint for decorating the sponge - awesome idea

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  7. That looks fantastic! And what a great idea to do it "upside down" in the absence of a mold - really great idea! I hope it tasted as yummy as it looked!

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  8. Well done on the challenge...a load of hard work, and it certainly paid off! It certainly wasn't an easy one, and you did a fba job!

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