Chocolate Biscuit joconde imprime/ Entremet with Plantain Fudge and Fruit fold whipped cream

This month daring bakers challenge was to make Biscuit joconde imprime/ Entremet , our hostess being Astheroshe of accro. “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/sponge cake requires attentive baking so that it remains flexible to easily conform to the molds. 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. “

After looking at the recipe, I thought this is not my cup of tea, so I kept quiet till yesterday. Still in my inner mind, I was itching to give it a try. Finally I made it yesterday, the first attempt was a doomed project, no design showed up as was expected. I decided to give it one more try, and this time a much better design emerged.

If you want to see fellow daring bakers come up with lot of beautiful joconde imprime and entrment, check it from here. Mine did not come as good as my fellow daring bakers, but I was pleased with the outcome. I don’t think I was an artist at any time of my life, if I draw an elephant it will end up like a fat elephant. I still remember my first year undergraduate biology record book, I was supposed to draw a frog, and my frog became one with big fat left thigh, and whatever technique I tried the end result was the same. Finally my biology teacher asked whether this frog has some problem in his left leg, looks like he has a swelling. 

One day, my cousin Gireesh, who according to my aunt is a good artist, tried to help me with the drawing of King Cobra. When he finished the picture it looked like the King cobra was enjoying a smoke, for that also I got a compliment from my teacher. 

I am not a boastful type of person; I feel if somebody helps me to correct a mistake or give advice, I am ready to accept it. 

First lesson I learned with this effort of Biscuit joconde imprime is that you need a silpat. I made with parchment paper. On the first attempt it crinkled all the way, for the second attempt, I put parchment paper after brushing the baking sheet with oil but still it got crinkled but was better than the first attempt. I don’t want to use any artificial coloring so I used cocoa powder for my design and filled it with banana halwa/plantain fudge as I made it for my little one. Then with stabilized whipped cream fold in with pineapple, banana and decorated with melon balls. I didn’t use any mouse or Bavarian cream due to lack of time. Thus my Entremet becomes a fusion of Indian and French one. The cake tastes wonderful, and I have tried to reduce sugar as much as possible. I used 3 egg whites and one whole egg, if you ask me will you make it again, I will only when I am confident enough to draw some designs. I may try plain cake with awesome combo fillings. 

This one requires lot of time and planning so make sure you have at least one day to make and freeze for 2-3 hours before serving. Here goes the recipe. 

One year ago: Mango flavored Nanaimo bar

Print recipe from here

What you need

Patterned Joconde-Décor Paste

 Unsalted butter, softened: 25 g/ 3 1/2 tablespoon
Confectioners' (icing) sugar: 25g/3 ½ tablespoon

Large egg white: 1 no
Cake flour: 10 g/ 1 tablespoon
Cocoa powder: 7.5 g/ 1 ½ tablespoon









How I made

Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)

To this add sifted the flour and cocoa powder and mix everything to combine well.

Gradually add egg white. Beat continuously to form a uniform paste.

Tint batter with food coloring to desired color if not making cocoa variation.

Preparing the Joconde- How to make the pattern

Fill the cocoa paste in a pastry bag with desired tip, make designs or you can spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto parchment paper in an oiled baking sheet with a spatula, or flat knife.

Slide the baking sheet with paste into the freezer. Freeze hard. Approx 30 minutes while you making the sponge.

Joconde Sponge 

 what you need 

Almond flour/meal : 27 g/ ¼ cup *You can also use hazelnut flour, just omit the butter
Confectioners' (icing) sugar : 22g/3 tablespoon
Cake flour: 20g/ 2 tablespoon *See note below
Large eggs : 1 no
Large egg whites: 2
Granulated sugar or superfine (caster) sugar: 11 g/ ¾ tablespoon
Unsalted butter, melted: 2 tablespoon

*Note: For  making your own cake flour take  a look at here

 How  I made

Sift almond flour, confectioner’s sugar, cake flour in a medium bowl. Add melted butter and mix everything and set aside. To this on medium speed, add slightly beaten egg and mix well and set aside.

In a clean mixing bowl whip the egg whites, salt and white granulated sugar to firm, glossy peeks. Set aside

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.

Remove the décor paste from freezer and pour the sponge over the paste and spread it into a thin layer.

Bake at 400ºF /200ºC until the Joconde bounces back when slightly pressed, approx. 5 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/ parachment . Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

For filling

Plantain fudge recipe from here.

Stabilized whipped cream


What you need

Heavy whipping cream: ½ cup
Gelatin: 1 ½ teaspoon (I used Knox)
Powdered sugar: 2 tablespoon
Pineapple pieces: ¼ cup (Chopped finely as much as possible)
Small banana pieces: ¼ cup (chopped finely as much as possible)
Melon balls: 7 no
Hot Water: ¼ cup






How I made

In a small bowl, add the gelatin and hot water, stirring well until the gelatin dissolves. Let the gelatin cool to room temperature while you make the whipped cream. Combine the cream and powdered sugar in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatin slowly (discarding the water) and beating continuously. 

Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the pineapple and banana pieces.

[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]


For assembly of dessert

First prepare the mold

I used a small paper soup bowl of 5 inch diameter. Then a large piece of cling wrap cover the entire soup bowl and hanging outside the mold. Line the sides with parchment paper to the top of the mold. It will be easier to smooth the top of the cake.

Trim the side of cake of any dark crispy edges. You should have a nice rectangle shape.

First arrange the central piece which is base of the cake and then put the side piece around prepared mold.

Next start the first filling I used ripe plantain halwa/ Plantain fudge recipe you can find from here.

Second layer I used the piece of Joconde sponge cake.

Third layer was stabilized whipped cream with pineapple and banana topped with melon balls.

Freeze for 2-3 hours before serving

Enjoy as much you wish.

Preparation time: 1 day

Yield: a 6 inch cake
Verdict: Delicious
Will you make it again: Only after confident enough make some designs.


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