Joconde Imprime + Mousse Entrement – Daring Bakers Challenge January 2011

January 27th, 2011

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.

What a way to start the new year – with an amazing challenge.

I have seen joconde imprimes, the decorated sponge around beautiful cakes – or entrements and always thought they looked wonderful. I always love that being a part of the Daring Bakers help to motivate me to make some of the sweets I’ve wanted to make for some time.

As our host for this month said, this was actually quite an easy recipe. For me, the challenge was figuring out what to fill my entrement with.

I chose to make 4 smaller sized entrements, and decided to try a vanilla marshmallow mousse and chocolate marshmallow mousse filling. Both mousses set quite well.

To make my pattern I used some plastic notch trowels (normally used for tiling) from the local hardware store. They are quite cheap compared to the combs you can find in specialty stores.

Thanks to our host this month – I’m glad I made it just in time 🙂

My notes: I found the joconde paste made more than required for the sponge, so cooked it in a square tin and used it for the base of some of my entrements. I ended up with more sponge than needed for the mousse I made, although it got eaten quite quickly – and was good to have more to choose from.

We shared two of these entrements between 8 people and it was enough for a dessert. It is very sweet and should be enjoyed with some fruit.

Joconde Sponge

Recipe Source: I (Astheroshe) received this recipe from Chef John O. while attending The International Culinary School in Atlanta, Georgia USA.

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal – *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs – about 5⅓ oz/ 150g
3 large egg whites – about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted

*Note: How to make cake flour:

1. In 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.

2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
3. 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. )

4. 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.
5. Fold in melted butter.
6. 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/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (icing) sugar
7 large egg whites – about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 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.

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

2. Gradually add egg whites. Beat continuously.
3. Fold in sifted flour.

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

Preparing the Joconde- How to make the pattern:

1. 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.
2. 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.

3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

5. Bake at 475ºF /250ºC 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. (I cooked mine at 220ºC and it took 5-10 minutes).
6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
7. 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. I would suggest:

1. 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.
2. 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.
3. 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.
4. 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.

My Mould: Cut an A4 piece of projector plastic/acetate in half lengthways. Curve it into a 9cm diameter circle cutter and sticky tape the sides shut.

Preparing the Jaconde for Molding:
Video: MUST WATCH THIS. This is a very good demo of the joconde and filling the entremets:

1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
2. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ 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.
3. 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.)
4. 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.
5. The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Vanilla Marshmallow Mousse

Recipe by Anita @ Leave Room for Dessert

100g white chocolate
150g vanilla marshmallows
300ml thickened cream

Melt the chocolate and marshmallows in a small saucepan over medium/low heat, stirring regularly. Once melted, remove from heat and allow to cool. Whip the cream until thickened and peaks are formed. Fold through the cooled chocolate marshmallow mix. Pour into lined moulds and place in the freezer for a few hours to set around the edges. It can then be stored in the fridge. If desired, the dessert can be eaten frozen.

For Chocolate Mousse – use 200g dark chocolate instead of the 100g white chocolate.


  1. Jenn says:

    Wow this is so impressive!!! Beautiful!

  2. Mother-in-law says:

    Wow! How spectacular.

  3. Lesley says:

    Just beautiful, what a gorgeous gorgeous dessert.

  4. Love the pattern in the sponge, so psychedelically mesmerising ….

  5. Sarah says:

    oh my goodness, that is spectacular! as always i am more than happy to be taste tester for you!

  6. muppy says:

    This looks fantastic! I might try it. Your details to make it are fantastic, thanks.

  7. deeba says:

    Excellent job with the challenge. Beautifully done. I loved the challenge it posed too.

  8. WOW your final entremets looks stunning that is a clever idea to use hardware tile tools to do the pattern for the outside layer. I just love the flavour combination you used well done. Great work on this challenge.

    Cheers from Audax in Sydney Australia.

    Lovely photos as well.

  9. Shelley C says:

    Marshmallow mousse sounds absolutely amazing!! 🙂 Your desserts look absolutely beautiful – I love the simple design – it really showcases the beauty of the finished dessert. Awesome job.

  10. Just beautiful, what a gorgeous dessert!!

  11. […] is. I checked out some other daring bakers and their joconde’s looked gorgeous and elegant. {See here, here, and here!} Mine looks like someone’s fourth-grader helped make it for a Valentine’s Day […]

  12. Your finished desserts look like they came straight out of a fancy French bakery! The marshmallow mouses sound fabulous, and the simple yet elegant designs are beautiful. Great job on this challenge!

  13. Kim says:

    Those look beautiful, so simple and elegant! And your mousse flavors sound delicious. Nice job on the challenge!

  14. Ago says:

    Beautiful job!!! your result is truly stunning! 😀

  15. Barbara says:

    Great instructions, Anita, and a super video. You did a marvelous job!

  16. Jeanne says:

    The pattern is gorgeous! And your choice of fillings sounds simple yet delicious. The blueberries are the perfect finishing touch!

  17. astheroshe says:


  18. Cakelaw says:

    These look beautiful Anita! Great job.

  19. Aparna says:

    Your entremets look gorgeous. I made four smaller ones too.

  20. leigh says:

    Absolutely beautiful!!!

  21. Lisa says:

    Your entremets are out of this the contrast of the perfectly striped cocoa and white joconde with the vibrant pop of the blueberries. Also, your step by step photos are magnificent! Loving the vanilla marshmallow mousse, and the tiling tools as combs! You really rocked this challenge, amazing work!

  22. MandyM says:

    Your entremets are gorgeous! Beautiful baking 🙂 I really love the sound of the vanilla & chocolate marshmallow mousse, yum 😀

  23. This is a masterpiece woman! You put me to shame 🙂 I really am just so inspired by your talent. Thank you for the brilliant shots and clear explanation. Tally ho!

  24. Lynnette says:

    This is amazing!! you’re just woooah talented – Thanks for sharing 🙂

  25. Juliana says:

    Wow, so pretty this entremets…beautiful presentation and I love the photos 🙂

  26. You really never cease to amaze me. You do your desserts with such finesse that they look like you would get them in a top restaurant. You really should be so proud of yourself Anita! Especially for this one – it looks perfect!

  27. muppy says:

    I made one for valentines day – it was delicious!

  28. muppy says:

    I made one of these cakes and found your photos very helpful, thankyou.

  29. momo says:

    it looks amazing so I decided to follow the recipe and make it. had a problem though making the marshmallow mouse!!

    I have attempt half the recipe and when I left the melted white chocolate and marshmallows to cool, it became elastic and rubber look form. I made another one and just before it turned elastic i thought I will fold it with the whipped cream, but it didn’t incorporate well. not sure what i am doing wrong.

    appreciate your help.

  30. Adele says:

    not only looks so yummy but also sooooo useful for the detailed and step by step pictures. thank you very much

  31. […] I’ve been wanting to make a mousse cake like this one since I saw THIS amazing video. If you have a few minutes to spend, spend them on this video! This woman makes some really incredible cakes! The recipe I used for the joconde sponge was THIS ONE. […]

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