27. siječnja 2011.

Daring Baker's Challenge January 2011: Biscuit Joconde Imprime


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.

I made this dessert during the first week of January and it feels like it was months ago. It has been a chaotic month. We're in the middle of moving to another town and it's taking up soo much time and energy. We literaly don't have enough time to get more than  5 hours of sleep or have something to eat, other than sandwiches and junk in general. I feel like  a zombie and look like I've been run over by a train. Just to make things more interesting, my  husband caught some sort of a stomack flu and is feeling pretty bad. I suppose I'm next. So, yeah. It's been hectic around here. 

 I did, however, know well in advance that chaos awaits, so I decided to be proactive and decided to finish the cake on time for a change, especially because it seemed quite complicated to make. But it  turned out to be a piece of cake (no pun intended). I don't think I'll ever finish another challenge so early in the month.

We really enjoyed this dessert. The sponge was a bit on the sweet side and I think my choice of fillings complimented it perfectly. I wanted something light, fluffy and fruity since we were still recovering from holiday binging. I decided to go with Ricotta and white chocolate mousse and a mixed berry mousse, topped with a white chocolate cream cheese frosting which I tinted with some berry puree. I made a small cake, 18cm in diameter, and the two of us ate it surprisingly fast. 



I'm not particulary happy with how the colors of the decor paste turned out.  The decor paste and the pattern itself were not supposed to be as green as they eventually turned out, but I somehow made peace with it. 

I hope you'll forgive me for not giving you the recpes for my fillings. I have no idea where that piece of paper is right now. If I stumble upon it, I'll type the recipes afterwards, although, I wouldn't keep my hopes up if I were you. 



 I'm never moving again. Ever.



Biscuit Joconde Imprime

Joconde Sponge
85g almond flour/meal
75g icing sugar
25g cake flour
3 large eggs (about 150g)
3 large egg whites ( about 90g)
10g white granulated sugar or superfine (caster) sugar
30g unsalted butter, melted

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. Sift almond flour, confectioner’s sugar, cake flour. 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. ) 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.

Patterned Joconde-Décor Paste
200g unsalted butter, softened
200g icing sugar
7 large egg whites (about 200g)
220g cake flour
Food coloring gel, paste or liquid


Cocoa Décor Paste Variation: Reduce cake flour to 170g. Add 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.
Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand) Gradually add egg whites. Beat continuously.Fold in sifted flour.Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde and making the pattern
Spread a thin even layer of décor paste approximately 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. 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. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste. 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. Cool. Do not leave too long, or you will have difficulty removing it from mat. 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. 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. 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.

Preparing the Jaconde for Molding 
Trim the cake of any dark crispy edges. You should have a nice rectangle shape.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.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.) 

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.

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.

Filling Options and Suggestions
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.
The fillings that work best are 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.


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Broj komentara: 45:

  1. Predivno! Ja sam svoju pravila u zurbi i nije ni prineti vasem. :). Veliki pozdrav

    OdgovoriIzbriši
  2. This looks absolutely perfect. Kudos to you!

    OdgovoriIzbriši
  3. Oh, man, moving is such a hassle - I hope the rest of the move goes quickly and smoothly! That said, your entremet looks stunning. The jaconde is beautiful, the design lovely, and the completed dessert both looks and sounds fantastic. Wonderful job on the challenge.

    OdgovoriIzbriši
  4. Ajme koja divota! Ovo izgleda tako lagano, pjenasto, spužvasto... prefinoooo! Ma, savršeno!!! Neko vrijeme te nije bilo, ali uvijek kad se vratiš sve nas oboriš s nogu! receptić ide u tekicu! Pusa!

    OdgovoriIzbriši
  5. Your cake is splendid! I think that the decorations turned out wonderfully and the filling looks luscious.

    Moving is an unpleasant activity...

    Will be posting my DB challenge tomorrow evening.

    Cheers,

    Rosa

    OdgovoriIzbriši
  6. Prelepo izgleda! Sare su prelepe, unutrasnjost veoma privlacna, a svidja mi se i ova jednostavna dekoracija na vrhu :) Svaka cast Monika!!!
    Bas sad kontam da bi mogli ovo isprobati u okviru kuvarijacija, mnogo mi se dopada cela ideja!

    OdgovoriIzbriši
  7. Izgleda stvarno bozanstveno, svaka cast! A sada idem malo bolje proucit recept :)

    OdgovoriIzbriši
  8. Bravo! Such a fabulous job on the challenge particularly in the midst of such chaos. Your dessert turned out so perfectly and I love the soft lavendar hue of your berry mousse. Congrats on a job well done and best of luck with your upcoming move. :)

    OdgovoriIzbriši
  9. This is beautiful. The green looks great, and the entremet color is just so wonderful! Good luck with the rest of your move. I hope it is all smooth sailing (and restful nights!) from here on out!

    OdgovoriIzbriši
  10. Oh what splendid job you have done! Your pics are fantastic, but I'm so impressed from your dessert...its colour is wonderful!
    kisses
    Ago

    OdgovoriIzbriši
  11. Wow, krasno ti je ispalo!
    Ja sam se u startu poveselila kad sam vidjela zadatak i sve sam već imala u glavi kako, a onda se barem 5 puta predomišljala, raditi ili ne, nekako u siječnju nikako pronaći volju za kolače. I jedan dan pomislim da bih ipak mogla, a onda tek skužim sva ona silna jaja koja idu unutra :) a ja doma imam 10 :) a nije bilo šanse da se kupovati jaja i prošla me volja, a nije mi se dalo izvoditi matematičke izračune i smanjivati količinu, pa onda tražiti za manju količinu odgovarajući pleh.
    Stignem ja to još sa zakašnjenjem po dobrom starom običaju!
    Prekrasan mi je uzorak i divna boja kreme. Vjerujem da se kombinacija okusa odlična složila.
    Čim sam vidjela boje na obrubu pretpostavila sam da nisi imala ideju o tako zelenoj, ali svejedno jako dobro izgleda.
    Fotke standaradno mrak! :)

    OdgovoriIzbriši
  12. What a gorgeous cake! The green of the imprime complements the mixed berry filling. Excellent job on this challenge!

    OdgovoriIzbriši
  13. your entremet looks gorgeous& The jaconde design is beautiful...you are so awesome..and yes moving is a pain..hope you are settled now!DO post the recipe for the filling if you find them coz Im in love with that lilac colored mousse

    OdgovoriIzbriši
  14. oh my! your creation always look so pretty!

    OdgovoriIzbriši
  15. Savrseno!!!!! Odusevljena sam!!!!!

    OdgovoriIzbriši
  16. Odlično izgleda. Inače, znam kako ti je. Kada sam došla u Zagreb živjela sam na jednom mjestu skoro dvanaest godine. Onda sam se odselila i u zadnje dvije i pol godine tri puta selila. Razlozi su jednostavni, prvo je došao dečko. Onda je postao muž. Pa je došla beba i trebali smo više mjesta. Ovo nije tako strašno, probaj se seliti s jednomjesečnom bebom. To je doživljaj koji više nikada neću ponoviti ako se mene pita :)

    OdgovoriIzbriši
  17. Picture perfect! I love the flavor combinations.

    OdgovoriIzbriši
  18. This cake looks just about ready to spring into le printemps! Best of the luck with the move.

    OdgovoriIzbriši
  19. That is an astounding entremet the colour is stunning I love your pattern and the filling is perfect I adore it superb work on this challenge. Your entremet is PERFECT the colours are so exquisite.

    Cheers from Audax in Sydney Australia.

    OdgovoriIzbriši
  20. Loved your joconde patern. I don't know why you were not happy with the collors. It is so cute!
    I'm so sorry you've lost the fillings recipes. I got really curious about it.
    I titally understand the chaos in your life right now. I've mooved lots of times and it doesn't get easier...

    OdgovoriIzbriši
  21. Nagledati se ove tvoje ljepotice ne mogu.Rado bih je napravila pa me
    zanima ima li negdje recept na nasem jeziku posto Engleski i ja nismo u dobrim odnosima.

    OdgovoriIzbriši
  22. Can you say GORGEOUS?!? =) What a fantastic job on this challenge! Wish mine would have turned out well.

    OdgovoriIzbriši
  23. Your looks fabulous! And your photos are beautiful

    OdgovoriIzbriši
  24. The design on the outside is stunning, and the mousse sounds amazing too. I am going to keep my hopes up for that ricotta mousse recipe!
    ;)
    Best of luck with your move, and stay healthy in this stressful time!

    OdgovoriIzbriši
  25. Monika, već sam ti rekla sve što sam imala reći - zaista sam ostala bez riječi :) Prekrasna je!!

    OdgovoriIzbriši
  26. Thanks for your lovely comments! Yes, moving is a huge pain in the neck (literaly). It's chaotic, I have no idea where anything is since we still don't have any furniture and all our stuff is lying on the floor in boxes and bags. But as soon as we're settled I'm sure we'll forget about all the hassle and chaos. :)
    @jubi, uf...i ovako je naporno, ne mogu ni zamislit kako bi bilo s tako malom bebom. mi još k tome selimo u grad sat vremena voženj udaljen od zagreba, tako da svaki prijevoz stvari traje i trajeee. za poludit. profi selidbu smo angažirali samo za veće stvari poput ormara, perilice, škrinje...oni dolaze u ponedjeljak, a u međuvremeno sve samo nosimo i vozikamo.
    @Anonimno, pri vrhu stranice desno postoji google prevoditelj koji će ti recept prevesti na hrvatski ili bilo koji drugi jezik koji odabereš. no, ovdje sam napisala recept samo za biuskvit i postupa izrade ovih šara na njemu. recept za kreme nisam napisala zato jer sam trenutno u procesu seljenja u drugi stan i sva su mi stvari u milion kutija i vrećica pa ne znam više gdje sam stavila papirić sa receptom. kad i ako ga pronađem, svakako ću ga napisati. inače, radi se o mousseu od šumskog voća i mousseu od ricotta sira i bijele čokolade.

    OdgovoriIzbriši
  27. Očarana sam ovom divotom, divim se kako si je ukrasila, i mus mi se jako sviđa, predpostavljam da nisi stavljala jaja u mousse ili?... Odkad sam kupila kalup promjera 18 cm, pečem samo u njemu torte i kolače, tako se manje debljamo jel..:DD jer je manji kolač i brzo se pojede :DD a i tortice su elegantnije ovako visoke, a malene :D

    OdgovoriIzbriši
  28. BEAUTIFUL, congratulations, great job!!!

    I love de design!!!

    OdgovoriIzbriši
  29. Čovječe savršena je!
    Zbilja nemam teksta na ovu krasotu, ipak moram ti priznati da meni cijeli proces djeluje dosta komplicirano. Možda je to jedna od onih stvari koja je kompliciranija kad je kreneš objašnjavati nego kad je zapravo napraviš. :)
    Sretno sa selidbom, nadam se da ćete se brzo smjestiti i priviknuti na novi stan. :)

    OdgovoriIzbriši
  30. Your entremet is so gorgeous - the colours, the desing...everything :) I also made white chocolate ricotta cream and it's very good with the joconde. Btw, I love Croatia - we go there every year for our summer holiday and the croatian cuisine is just superb! I'm very happy to find your blog and your recipes, of course :)

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  31. vidjela sam slike još na facebooku, pala u nesvjest, i još i dalje nemam riječi za ovo remek djelo. Pre pre lijepo!!

    OdgovoriIzbriši
  32. what a beautiful creation. Job very well done
    Best- Sandie

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  33. just too beautiful!!
    prelijepo si to napravila. divne slike.

    OdgovoriIzbriši
  34. Draga Monika, morala sam se još jednom vratiti :) Ovog puta ti šaljem nagradicu koju možeš preuzeti na mom blogu: http://dalmatiagourmande.blogspot.com/2011/02/blog-award-i-7-stvari-od-meni.html

    i želim ti sreću s novim useljenjem :)
    kiss

    OdgovoriIzbriši
  35. This was probably, at least for me, the most beautiful Joconde in the challenge. I loved yours :) And I loved the challenge.

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  36. lovely cake! it looks delicious!!

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  37. Ova boja lavande u kolaču je jednostavno očaravajuća :)

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  38. I am officially in love with your website :)
    I will need to try to make joconde. It looks fab!

    OdgovoriIzbriši