There was a lot of room for creativity with this task, both with flavours and design, so I decided on something I've been hankering after for weeks now - Isaphan - Pierre Herme's legendary combination of raspberry, rosewater and lychee.
I had been debating glazing the top too, when the decision was made for me by M.
'Mmmmmmmm.' she exclaimed as ''miss-perpetually-interested-in-the-contents-of-the-fridge'' stuck a finger into the Lychee layer. Although my attempts to re-smooth the layer were successful, the surface lost its shine and I was forced to attempt a Framboise gelee.
It improved it.
Thank you M; I will let you help me with the baking more often in future!
75g confectioners' (icing) sugar
25g self raising flour
3 large eggs
3 large egg whites
10g white caster sugar
30g unsalted butter, melted
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.
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
50g unsalted butter, softened
50g icing sugar
50g egg whites
55g self raising flour
Christmas red food colouring gel
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.
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 gas mark 7 until the joconde bounces back when slightly pressed, approx. 10 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 MOULD for entremets:
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.
Preparing the Joconde for Molding:
This is a very good demo of the joconde and filling the entremets:
Trim the cake of any dark crispy edges. 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.
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.)
The mould is done, and ready to fill.