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Joconde Imprime Entremet (Decorative Almond Sponge Cake) at FoodApparel.com

Joconde Imprime Entremet (Decorative Almond Sponge Cake)

Course Dessert
Cuisine Gourmet
Author Christina Lakey

Ingredients

Special Tools Needed:

  • Adhesive spreader for creating design, decorating comb, stencil, or piping bag and tip
  • Silpat or other non-stick silicone mat
  • Metal ruler or other straight edge
  • Pizza cutter
  • Springform cake pan or mini-cheesecake pan bottom release

For the Chocolate Decorating Paste:

  • 3/4 cup cake flour sifted
  • 1/3 cup unsweetened cocoa powder sifted
  • 8 tablespoons unsalted butter 1 stick, softened
  • 1 cup confectioner's sugar powdered, sifted
  • 4-5 cup egg whites 1/2, room temperature
  • ½ teaspoon vanilla extract

For the Almonde (Joconde) Sponge Cake:

  • 3 large egg whites
  • 1 tablespoon granulated sugar
  • 3/4 cup almond flour/meal
  • 1/2 cup confectioner's sugar powdered
  • 1/2 cup cake flour
  • 3 large eggs
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

For the Chocolate Paste:

  1. Important! Any measurements that say 'sifted', should be sifted first, and then measured.
  2. In a medium bowl, sift together cake flour and cocoa powder.
  3. In another bowl, cream together butter and confectioner's sugar with a hand mixer on medium speed (or in a stand mixer) until light and fluffy.
  4. Lower speed to medium low and add egg whites one at a time. Scrape and evenly mix after each addition.
  5. Add vanilla extract.
  6. Add in the dry ingredients and mix until just combined.
  7. Place non-stick silicone mat on a baking sheet.
  8. If creating striped design: using a spatula, spread chocolate paste evenly on mat to 1/16th inch thickness. Run decorating comb through paste to create desired pattern (straight, diagonal, wavy, etc.)
  9. If creating using a stencil or freehand : Lay stencil over mat. Pipe and/or spread (with a spatula) paste over stencil. Remove stencil.
  10. Place sheet pan in freezer to set paste until firm, about 20 minutes. Paste should be very hard.

For the Joconde Sponge Cake:

  1. Preheat oven to 450 degrees F.
  2. In a clean, dry mixing bowl, beat the egg whites and granulated sugar to firm, glossy peaks. Set aside.
  3. In a mixing bowl, sift together almond flour/meal, confectioner's sugar, and cake flour.
  4. Add whole eggs, one at a time, mixing well after each addition until batter is smooth and light.
  5. Fold in 1/2 of the whipped egg whites into batter, in two additions. (The first addition may seem hard to mix in. Don't worry, it gets easier. Goal is just to try to keep as much fluffiness as possible.)
  6. Fold in melted butter.
  7. Fold in remaining whipped egg whites, trying not to overmix and preserving the fluffiness and lightness of the batter.
  8. Remove your chocolate paste design from freezer. Paste should be very hard.
  9. Spread almond sponge batter evenly over top of paste.
  10. Bake cake for 5-7 minutes, or until sponge color changes slightly and cake bounces back when slightly pressed. Do not overbake! (Overbaking leads to cracking when assembling.)
  11. Remove from oven and cool for about 5 minutes, or until you can handle, but still a little warm. (Do not cool too long so that you can still easily remove from mat.)
  12. Invert cake over onto another cookie sheet lined with parchment or wax paper.
  13. Slowly and carefully pull back the non-stick mat to reveal the design.

To Assemble:

  1. Cut cake to desired form (I recommend using a straight edge metal ruler or other straight edge, and a pizza cutter).
  2. Shape cake to your mold(s). If you are worried about cake sticking, line your molds with parchment/waxed paper around the sides.
  3. Fill with your desired filling(s) and chill until filling is set, usually about 2 hours.
  4. Relish in your masterpiece......then enjoy!