Joconde Imprime & happy Birthday to me!!

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.
The January 2011 Daring Bakers’ challenge was hosted by Asthero she of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.
  
I was looking for a kind of challenge. It was just a dream that 1 day I could be able to bake jaconde but didn't think it could be so easy to whip.  Most  regarding thing about this challenge is that posting date is  
 
27th January which is my birthday. If you are thinking that I made this for my birthday then you are wrong I did for my aniversary which was just one day before posting date on 26th jan. This cake has become one of my favorite cake. Sorry Asthero I didn't use the provided recipe actually I had been already selected the recipe for that.

The "Printed joconde" sponge cake :

Recipe source

It's a kind of sponge cake with some decorations made of another sort of batter.

Then we need 2 sorts of batter, a cigarette batter and one for a joconde sponge cake.

1) The cigarette batter (for an 12x15 jelly roll pan)

- 30 gr butter (softened)

- 30 gr powdered sugar

- 1 egg-white

- 20 gr flour

- 6 gr cocoa powder

Whip the softened butter and the sugar until fluffy, then combine the egg-white and then the flour and cocoa powder (here you can use a coloring instead of the cocoa, so add 30 gr of flour instead of the 20)

Spread this batter on a silicone baking mat (better) or on an oven tray covered with greaseproof paper (much more delicate). Then scrape stripes off the batter with the help of a pastry comb scraper, or draw whatever you want with the end of a fork for example... (waves, zig zags, names, numbers like ages etc...). Then put the oven tray in the freezer for 30 minutes (very important).

2) Meanwhile, prepare the batter for the sponge cake "joconde".

- 75 gr ground almonds

- 75 gr powdered sugar

- 20 gr flour

- 2 whole eggs

- 30 gr melted butter

- 2 egg whites

- 12 gr sugar

Beat together the ground almonds, powdered sugar, flour, whole eggs until fluffy then add the melted butter, combine well. Beat the 2 egg-whites until stiff, add the sugar (12 gr) before the end of the process. Combine delicately the stiff egg-whites into the other mixture.

Remove the oven tray from the freezer and spread this batter over it quite quickly (don't make a layer too much thick, like 0,5 cm) and put in a preheated oven for 7 minutes (medium-high heat).

Let cool down and cut the strips you need to set along walls of your cake mold. use ring or loose base pan.

3)Chocolate sponge for base of cake
33 grams sugar
1 egg
36 gram flour
2 teaspoon of coco powder
1/3 teaspoon baking powder
1 tablespoon butter
1 tablespoon hot water
Preheat oven at 180c , spread oil in 8” pan then sprinkle flour on it and remove access flour by taping the pan.
1) Sift flour, coco powder and baking powder together 3 to 4 times.
2) Beat eggs and sugar with electric mixer on high speed until very light in color.
3) Fold flour mixture to egg mixture(carefully) using spatula.
4) Mix melted butter with hot water and add to the batter.
5) Bake for 15 to 20 min in preheated oven until springs back when lightly press the cake.
Assembly
Line a 8 inch” spring form pan with wax paper. Arrange jacond imprime along the walls of pan then set sponge at the bottom of pan,pour caramel mousse over the sponge and set in refrigerator for at least 8 hours. when all is set pour caramel sauce over the mousse to give it glossy look.

4)Caramel milk chocolate mousse and sauce

Recipe source

Caramel chocolate sauce
2/3 cup (2.5 oz.) granulated sugar
6 Tablespoons (1.5 oz; 42 g) unsalted butter
1 cups (16 fluid oz.) heavy cream
8 oz. high quality milk chocolate

1. gather ingredients.

2. Start by making the caramel: sprinkle a thin layer of  sugar in a lightly colored-pan set over medium-high heat. ( A light pan will help you gage the color of the caramel.) In a minute or 2 it starts to melt. Don’t bother to stir or anything.

Sprinkle more sugar. The heat of the already melted sugar will start melting the new addition right away.

Keep adding until all your sugar is in. This may take 2 or 3 additions. It will melt quickly and the edges will color faster than the center. Swirling the pan around helps get the sugar to caramelize more evenly.

3. Now you must work quickly to avoid burning the sugar. Sprinkle in the butter lumps, and whisk them in.

4. Now, add the 1 cup of cream, but GRADUALLY into 5 additions. The cream will sputter and roil when it comes in contact with the hot sugar. Some of the sugar will seize and harden a little, but keep whisking. It will dissolve.

Caramel, all whisked up and smooth. Remove pan from heat and let it rest until we get to it.

You can see trails in the cream, but it’s still kind of droopy and doesn’t hold a peak.

Pop this bowl of cream in the fridge to keep it chilled while we melt chocolate.

5. Fill a pot with water and bring it to a boil. Turn the heat down to low, and rest a bigger bowl filled with chocolate .

Don’t let any water get into your chocolate or you will witness a grainy mess. Gently let it melt, stirring occasionally to help it along.

6. Once it’s completely melted, remove from the heat, and stir in the caramel. The mix should end up glossy and very smooth.

Now we will devide this sauce into half . Use half batch as caramel sauce and the other half fold in lightly whipped cream to prepare mousse. 

 Mousse

half batch of caramel sauce

1 cup of heavy whipping cream

1. Meanwhile, take the remaining 1 cup of cream, and whip it to soft peak.

You can see trails in the cream, but it’s still kind of droopy and doesn’t hold a peak.

Pop this bowl of cream in the fridge to keep it chilled .

2. Make sure the contents are lukewarm or cooler. (A chance to taste test, in my book.) If the mix is still hot, let it sit until it’s cool enough. Scoop about 1/3 of the whipped cream into the bowl and gently fold it in. This will help lighten the dense chocolate and ensure better incorporation of the whipped cream.

Add the rest of the whipped cream and gently fold that in too, just until all the cream is incorporated.

It’s quite loose here, but still has body. It looks like a very thick chocolate drink. Pour it into mold and refrigerate for at least 8 hours or overnight to allow it to set up.

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