recipe from alpineberry
Lemon Mousse Filling
1/4 cup (60 ml) freshly squeezed lemon juice
3 tablespoons (45 ml) heavy syrup (see recipe below)
1 3/4 teaspoons unflavored powdered gelatin (I used Knox brand)
2 1/4 cups (540 ml) heavy cream, well chilled
1 1/4 cup lemon curd, at room temp (I used homemade but store bought should work too)
Cake
Joconde sponge and
Cocoa décor paste
(see recipe below)
(Note: I used the recipe that was provided for this month's Daring Bakers. I adjusted to quantities so that I would have one 13 x 18-inch sheet pan of decorated joconde and one plain (undecorated) 8-inch diameter round for the bottom of the mold. For the middle cake round I just pieced together an 8-inch diameter round from whatever cake I had leftover from the decorated joconde.)
Lemon Brushing Syrup
1/4 cup (60 ml) freshly squeezed lemon juice
1/4 cup (60 ml) heavy syrup (see recipe below)
Lemon Curd Topping
1/3 (80 ml) cup cold water
1 1/4 teaspoons unflavored powdered gelatin
1/3 cup lemon curd (I used homemade but store bought should work too)
Make the heavy syrup
Combine 1 cup granulated sugar and 1/2 cup water in a saucepan and bring to a boil, stirring occasionally to dissolve all the sugar. Cover and allow the syrup to cool.
Lemon mousse filling
Chill the bowl and wire whisk attachment in the refrigerator. (A cold bowl and whisk makes for faster whipping of the heavy cream.)
Combine the lemon juice and heavy syrup in a small saucepan. Stir in the gelatin and let it sit until the gelatin is softened. Warm over low heat, stirring constantly, until the gelatin is dissolved. Remove from heat and pour into a medium sized stainless steel bowl.
Pour the heavy cream into the chilled bowl and whip on medium speed until it is light and thick and it holds soft peaks.
Stir the lemon curd into the gelatin mixture and mix thoroughly with a whisk.
Continue mixing the cream on medium speed until stiff peaks form. Whip in the lemon curd mixture to finish the mousse.
Brushing syrup
Combine the lemon juice and heavy syrup and mix well.
Assembly
Line the sides of your ring mold with the strips of decorated joconde (decorated side out). Place one cake round in the bottom. Trim if necessary to make sure it fits neatly inside the cake lined mold.
Brush the bottom cake layer generously with the brushing syrup. Lightly brush the inside (aka the non-decorated side) of the joconde strips lining the mold.
Scoop half the lemon mousse into the ring mold, spread it evenly, and smooth the surface. Heavily brush the second cake round with the brushing syrup and place it syrup side down on top of the mousse. Heavily brush the top side of the cake round with the syrup. Scoop the remaining half of the lemon mousse on top of the second cake round, spread it evenly, and smooth the surface.
Chill the cake in the refrigerator for several hours or overnight to set the mousse.
Make the lemon curd topping. Stir the gelatin into the water and let sit until gelatin is softened. Put the lemon curd in a small saucepan and warm over low heat, stirring constantly. Mix in the softened gelatin and continue to warm over low heat and stir until the gelatin is dissolved. Remove from heat and pour into a small stainless steel bowl.
In a larger bowl, mix some ice cubes and water to make an iced water bath. Dip the bottom of the small bowl into the water bath and stir the lemon curd topping until it just begins to thicken slightly.
Pour lemon curd topping over the mousse layer and smooth the surface to make an even layer. Be careful not to damage the surface of the mousse.
Chill in the refrigerator until the lemon curd topping is set. Unmold and serve.
Joconde Sponge
YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
¾ cup (85g) almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tbsp (75g) confectioners' (icing) sugar
¼ cup (25g) cake flour *See note below
3 large eggs
3 large egg whites
2½ tsp (10g) white granulated sugar or superfine (caster) sugar
2 tbsp (30g) unsalted butter, melted
DirectionsIn 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 can be done into your dirty egg white bowl)
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.
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 (200g) unsalted butter, softened
1½ cups plus1½ tablespoons (200g) Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup (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:Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
Gradually add egg whites. Beat continuously.
Fold in sifted flour.
Tint batter with coloring to desired color, if not making 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. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
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 until the joconde bounces back when slightly pressed, approx. 15 minutes. 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:You can use any type of mold.
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.
A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.
Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.
Preparing the Joconde 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 1/2 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.
The mold is done, and ready to fill.
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