Yay,For once I made this challenge well ahead of time!!!
Brillat Savarin said – “The discovery of a new dish does more for human happiness than the discovery of new star”. I was glad to participate in DBC this time, as I discovered the two new words “Extremet” and “Jaconde”.
I like to explore new stuffs and enjoy baking at home. But to be honest, if it was not for DBC, I wouldn’t have dreamt of making such beautiful desserts all from scratch. Coming to this months post – “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.”
Joconde imprime /entremets – A Joconde imprime (French Baking term) is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. A Joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.
This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.
Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl.A joconde imprime is the outside cake wrapper of the Entremets dessert.
From the moment, I saw the challenge updated in the site,my hands were itchy and I knew that I had to get started with it. For the filling,I was contemplating between a chocolate mousse and a cheesecake. Mousse is something I make quite often so tried out something simple to please the man in the house:) – “No Bake – Raspberry Pineapple Cheesecake”.
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
BISCUIT JACONDE IMPRIME & EXTREMET
¾ cup almond flour/meal ( *You can also use hazelnut flour, just omit the butter )
½ cup plus 2 tablespoons confectioners’ (icing) sugar
¼ cup cake flour
3 large eggs
3 large egg whites
2½ teaspoons white granulated sugar or superfine (caster) sugar
2 tablespoons unsalted butter, melted ( I did not use this)
- 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. (This is something that takes a lot of time)
- 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 if using.
- 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
14 tablespoons unsalted butter, softened
1½ cups plus1½ tablespoons Confectioners’ (icing) sugar
7 large egg whites
1¾ cup cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz. Add 2 oz cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture. This is what I used.
- Cream butter and sugar until light and fluffy ( I used a stand mixer with blade)
- Gradually add egg whites. Beat continuously.
- Fold in sifted flour.
- Tint batter with coloring to desired color,if you are not making the cocoa variation.
Preparing the Joconde- How to make the pattern:
- 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.( I used parchment paper). Place it on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
- Pattern the décor paste –I used an angled spatula and ran it all over the thin layer forming zig zag pattern.
- 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.( mine actually took just 8 mins). 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:
I used a 9 “spring-form pan.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.
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. I used the leftover pieces of the jaconde for my base.
- The mold is done, and ready to fill.
Entremet- Filling Options: The variation allowed in the entire challenge was the filling. I made a “ No Bake – Raspberry Cheesecake” with the addition of l’il Pineapple, which was adapted from here. I did tweak the recipe a li’l to suit our tastebuds:)
No Bake – Raspberry Pineapple Cheesecake
24 oz Cream Cheese ( 3 packs) at room temperature
12 oz Whipped Cream
6tbsp Granulated Sugar
16 oz Raspberries ( Reserve 8 oz separately for decoration)
4 oz Crushed Pineapple( drained)
a tsp of Vanilla Extract
Using a stand mixer,whip the cream along with the sugar until thick. Add the cream cheese and stir for another 2 mins. Add the Raspberries,Pineapple and vanilla extract. ( I know adding Pineapple is something weird but I love anything with Pineapple,it definitely tasted good).Mix well.
Take the prepared mold,press the leftover pieces of the Jaconde to the bottom and form a thin layer. Fill in the Cheesecake mixture. Slit the raspberries vertically into two and arrange it on top of the cake. Refrigerate until set.( it took abt 4hrs for me).
Verdict : This is one of the best DBC that I have ever participated. It was wonderful to bake something totally unheard of. The outer Layer ie., the Jaconde remained soft and moist even after a week.The Raspberry Cheesecake was just perfect. Overall it has been a fantastic challenge and a great experience….i loved it!!!