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. (Recipe HERE.)
A joconde imprime is a decorative design baked into a light sponge cake providing an elegant finish to desserts/torts/entremets/ formed in ring molds. The batter bakes into a moist, flexible cake which may be tinted or marbleized for a decorative effect. Once baked and cooled, the sponge is cut into strips to line a ring mold, thus becoming a "wrapper" for the layered dessert, inside, known as the entremets.
Since Tim's birthday is in January, I decided to take on the challenge of turning my Biscuit Joconde Imprime into his birthday cake. In the interest of time (which was short) I simply filled the Jaconde with strawberry ice cream and whipped cream. It would be fun to do it again and fill it with chocolate mousse or a pastry cream of some kind.
Here is a picture of the cake after coming out of the oven. As you can see, I chose to flavor and tint the Décor Paste with cocoa powder. The cake itself is made using almond flour, and turned out very tasty.
I trimmed the cake into strips, and lined a spring-form pan with the cake, making sure the design was on the outside . . .
. . . and then filled the ring with softened strawberry ice cream.
I topped the ice cream with whipped cream and then froze the entire dessert until just before serving. I was a little fearful that it would not unmold well, but there was no problem at all. The dessert came out of the pan nicely . . .
. . . and sliced up beautifully.
You can see a picture of Tim blowing out his birthday candles on this dessert in the PREVIOUS POST.