Biscuit joconde imprime with chocolate cheesecake and white chocolate mousse

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.

My first challenge as a baker. I think I did it pretty well. At least now.
Let’s start with the given recipe and then I’ll tell you my notes.
Joconde Sponge
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
Ingredients:
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
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
Directions:
1. 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.
2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. 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. )
4. 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.
5. Fold in melted butter.
6. 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
Ingredients
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
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.
Directions:
1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.
4. Tint batter with coloring to desired color, if not making cocoa variation.
 
My notes:
First time I made this biscuit I followed all the instructions and it was a 100% disaster. I tried it again yesterday and this is how I made it
 
-make the Patterned Joconde-Décor Paste first. If you make the Joconde Sponge first by the time you finish the patterned paste and freeze it the sponge collapses. Now, the recipe given yields too much paste so I had to cut the ingredients
* if you decide to make this cake use a scale that measures in grams, I don’t have the equivalents in cups or ounces to most of the ingredients
I started by creaming 5 tbsp soften butter with 65 gr confectioners’ sugar.
Add 3 whites, one at a time. Mix well after each addition.
If using cocoa to color the paste use 60 gr cake flour and 15 gr cocoa sifter 2-3 times together or 75 gr cake flour. 
Mix well.
Using a pastry bag make some prints on parchment paper for a 11 X 17″ jelly roll pan. If the batter hardens put the bag under running hot water for 1-2 minutes (don’t forget to twist the tip).
Place the pan into the freezer and keep at least 30 minutes until the paste is well frozen.
When the paste is frozen turn the oven on at 475F.
Now it’s time to make the Joconde Sponge
In a bowl sift together 85 gr almond flour, 75 gr confectioners’ sugar and 25 gr cake flour. 
Since the sponge required for 3 egg whites and I already had 3 left from the paste, instead of using 3 eggs as in the given recipe I substituted them with the 6 egg yolks.
When done sifting add the 6 egg yolks, one at a time mixing well after each addition.
When all the egg yolks are mixed in leave the batter side.
In a clean bowl whip 3 egg whites with 10 gr granulated sugar until stiff.
Add them to the yolk batter in 3 addition.
In the end add 3 tbsp butter melted but cooled.
Pour the sponge over the frozen paste and bake for 6-8 minutes. Keep a close eye on the oven. It easily gets burn.
After baking, remove the pan from the oven, let it cool slightly and sprinkle confectioners’ sugar all over.
Flip the pan and remove the parchment paper.
Cut the bottom for a 8″ springform pan and the sides. Don’t use a 9″ pan, you don’t have enough biscuit.  Make sure the pattern is on the outside !!!
At this point you can fill it as you wish.
I used a two tone chocolate cheesecake and white chocolate mousse.
For the two tone chocolate cheesecake I mixed 2 X 8oz packages cream cheese with 6 oz melted milk chocolate 
Add 1 X 14 oz can sweetened condensed milk.
Mix well.
Now, take half of the chocolate cheesecake and place it on a bowl.
Add 6 oz of melted dark chocolate to remaining cheesecake.
Start filling the cake adding 2 tbsp milk chocolate cheesecake, 2 tbsp dark chocolate cheesecake. Keep doing the same way until the cheesecakes run out.  At this point I ran out of power so mind the flash photo.
Place the cake the the fridge until the cheesecake sets. Mine was until today since I was without power.
Today I made the white chocolate mousse.
In a small pot heat 1/2 cup cup heavy cream. Pour it over 6 oz white chocolate and stir until chocolate melts.
Keep stirring until the mixture cools and thickens.
In your mixing bowl whip 1 cup of heavy cream until stiff peaks.
Add a little whipped cream to chocolate mixture and stir.
Pour the chocolate mixture over the whipped cream and slowly mix.
Fill the rest of the cake with the mousse.
Place the cake back in the fridge and chill. Decorate as you wish.
Enjoy when chilled.
Biscuit Joconde Imprime / Entrement
Joconde paste
5 tbsp soft butter
65 gr confectioners’ sugar
3 egg whites
60 gr cake flour**
15 gr cocoa*
*if you don’t want to use cocoa replace it with 15 gr cake flour and add some food color to the batter
 
**make your own cake flour by replacing 25 gr out of 1 cup of flour with 25 gr cornstarch sifting several times
Directions
1. In your mixer bowl cream the butter with sugar
2. Add the egg whites one by one mixing after each addition
3. Add the cake flour sifted with cocoa, if using, and mix well
4. Using a pastry bag make some prints on parchment paper for a 11 X 17″ jelly roll pan. If the batter hardens put the bag under running hot water for 1-2 minutes (don’t forget to twist the tip)
5. Place the pan into the freezer and keep at least 30 minutes until the paste is well frozen
6. When the paste is frozen turn the oven on at 475F.

Joconde Sponge

85 gr almond flour
25 gr cake flour
75 gr confectioners’ sugar
6 egg yolks
3 egg whites
10 gr granulated sugar
3 tbsp melted butter

Directions

1. In a bowl sift together 85 gr almond flour, 75 gr confectioners’ sugar and 25 gr cake flour. 

2. Add the 6 egg yolks, one at a time mixing well after each addition.

3. In a clean bowl whip 3 egg whites with 10 gr granulated sugar until stiff.

4. Add them to the yolk batter in three addition.

5. In the end add the melted butter 

6. Pour the sponge over the frozen paste and bake for 6-8 minutes. Keep a close eye on the oven. It easily gets burn.

7.  After baking, remove the pan from the oven, let it cool slightly and sprinkle confectioners’ sugar all over.

8. Flip the pan and remove the parchment paper.
9. Cut the bottom for a 8″ springform pan and the sides. Don’t use a 9″ pan, you don’t have enough biscuit.  Make sure the pattern is on the outside !!!

10. At this moment you can fill it as you wish.
Thank for Astheroshe for this challenge and thank you all for reading. Looking forward to next challenge.
As usual,
Roxana

Comments

  1. Green Girl says

    thank you Sandra. It's been a long day since we were without power. I really thought it's going to collapse over night.

  2. thecompletecookbook says

    What a remarkable achievement – your cake is absolutely beautiful.
    Wish I could have a slice.
    :-) Mandy

  3. The Mom Chef says

    Oh my gosh. That is absolutely heavenly. I can't believe it's the first time you made this thing. You did an incredible job. You're making that for my birthday, right? WOW. I mean it. White chocolate mousse? The more I read, the better it got!

  4. Nisa Homey says

    Roxane…U ARE THE BEST!!!…I wish I could have a slice….oh it looks utterly butterly yummy dear…u did an awesome job….this is definitely a master piece and I am going to share this on my FB page…U deserve it and the world needs to see it.

  5. Sommer J says

    You are amazing!!!! Wow!!! I wish I had the time to try this. It looks like so much fun!! You did excellently, must share!

  6. whatsfordinneracrossstatelines says

    Roxana, I love this. I love the heart design. I like how you scaled down the recipe. You did a great job, I want a huge piece. Hope you have a gret weekend.
    -Gina-

  7. Kate @ Diethood.com says

    Wow, have you got talent … wow … I'm so impressed! You did an amazing job with this… beautiful!!!

  8. Chef Dennis says

    hi Roxana
    that cake is a work of art! simply amazing!!!
    I have seen many entries in this challenge and yours just blew me away……Great job, and I just know it was delicious, you can see how creamy that filling is.
    Cheers
    Dennis

  9. Cake Duchess says

    Hi Roxana-this is beautiful! Great details and instructions. Love the hearts:) I bet the filling is out out of this world! Brava:)

  10. Tanantha @ I Just Love My Apron says

    OMG This is so pretty, Roxana!! I've seen some entries for the challenge. Thanks SO much for including step-by-step directions! I was wondering myself how it was done. It seems complicated! I really like the heart!

  11. thedaintyapron says

    Congrats on your 1st challenge! You did an amazing job….looks beautiful! Wish mine would have been a success.

  12. Lizzy says

    Your filling looks so fabulous and decadent! And your heart design is PERFECT…especially for Valentine's Day. I know how difficult it was to accomplish your design with such precision…brava!

  13. Wendy Irene (Give Love Create Happiness) says

    That may just be the most fantastic dessert I have ever seen!!! I adore the hearts. I am completely amazed by your talent. Have a wonderful weekend Roxana :)

  14. Elisabeth says

    Roxana-Your cake was a superb labor of "love" Such a challenge, I can only imagine the length of time and the patience to put this masterpiece together.
    So gorgeous and creamy…love the heart shaped design incorporated into the cake. Genius!

    I'm so glad the dolls arrived to you. Yes, do take a picture of them, I hope you like them!

  15. droopina says

    M-ai spart! Eu n-am inteles despre ce vorbesti tu colosha in reteta, ca-s mai blonda, ashea, da' cuscra-tu a zis ca ii esti datoare un tort cand ne-om vedea :))

  16. Monet says

    Wow! You did an amazing job! I've seen quite a few of these…and I'm so impressed! Thank you for sharing your recipe and experience with me. I hope you have a Saturday full of relaxation and laughter! We all need it!

  17. NenisQ says

    Hermoso tu Cake!!
    Me voy a tomar la libertad de copiar la receta y hacerlo la semana entrante!!
    Te felicito por tu blog!!! muy bueno y tus recetas de lo mejor!!

  18. aipi says

    OMG!! OMG!! OMG!! That really doesn't look homemade! It looks beautiful and professional! I bet it tastes heavenly! I wish I could just take the plate that had the slice off this screen and eat it ..yummy!

    US Masala

  19. E.K.R says

    SO AMAZING!!! Great job on the challenge – your joconde entremet is absolutely breathtaking and the filling sounds so so delicious. Love the top of it btw! :)

  20. Padhu says

    Looks fabulous,so professional .I am just drooling here looking at the pictures .
    U have a nice blog with lovely collection of recipes .Drop by my space Padhuskitchen
    when u find time

  21. Pacheco Patty says

    This is a beautiful cake that really caught my eye, I love the chocolate hearts!
    This looks like so much work and the cut piece of cake looks so good. The different mousses inside are amazing, really a masterpiece, congratulations:-)

  22. Suzler says

    That filling looks scrumptious! I'm getting hungry just looking at it. Your heart pattern is gorgeous too, really striking and pretty.

  23. motherrimmy says

    This might be a double comment. Something weird happened, but just have to say you outdid yourself with this post. I am so impressed!

    Kristi

  24. Eat the Love says

    Yay! congrats on your first challenge! It looks amazing! I love the hearts and the filling sounds fanastic. Welcome to DB! I look forward to seeing what you come up with next!

  25. Spicie Foodie says

    I love, love this cake! It is so gorgeous and looks like it tasted amazing:) Thank you for participating in this months YBR!

  26. FOODESSA says

    Mon Dieu…quelle artiste!

    Roxana, you've absolutely outdone yourself.
    My, what will you do for an encore?
    You were incredibly creative on this challenge…BRAVA!!!

    Flavourful wishes,
    Claudia

  27. Anna Johnston says

    So THAT's how they are done…., I'm a cheerin' from the sidelines type baker…. awesome work Roxana, awesome. Love your tutorial too., I'm such a visual learner I need these steps, you've 'almost' made me feel I could make this.

  28. Jessica @ bake me away! says

    This is so gorgeous, Roxana!! Very impressive and clean look. I love the hearts, and the filling sounds perfect! Awesome job on your first challenge!

  29. Explora Cuisine says

    Wow!!! si eu care ma gandeam sa ma apuc de o cura de slabire, nici o sansa cand vad bunatatea asta! Felicitari!

  30. sheila @ Elements says

    This is absolutely stunning!!! I can only imagine how rich, creamy, and wonderful it was!! You did an impressive job! :)

  31. Ruxi says

    Tortul este superb, explicatiile sunt mai mult decat exacte, pozele sunt de mare folos. Cu siguranta il voi incerca de Valentine's Day. Imi place la nebunie si ideea celor doua creme, doua jumatati de culori opuse, ale unui intreg de succes.
    Ma bucur tare mult ca ti-am descoperit blogul, retetele sunt foarte inspirate si frumos prezentate. Felicitari.

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