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
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.
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!!!