Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, biscuit joconde spongecake base for mousses. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Biscuit Joconde Spongecake Base for Mousses is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Biscuit Joconde Spongecake Base for Mousses is something that I have loved my entire life. They’re nice and they look wonderful.
Biscuit Joconde is a light almond sponge cake, which is known as La Joconde in French, it is named after the Mona Lisa. I made joconde a lot in pastry school. We used it to make opera cakes, sponge cakes and little desserts filled with mousse or buttercream.
To begin with this recipe, we must first prepare a few ingredients. You can cook biscuit joconde spongecake base for mousses using 7 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Biscuit Joconde Spongecake Base for Mousses:
- Take 1 large egg
- Prepare 40 grams ●Powdered sugar
- Prepare 40 grams ●Almond powder
- Take 15 grams ●Cake flour
- Get 1 large egg white
- Get 10 grams Granulated sugar
- Take 10 grams Unsalted butter
It may look complicated but it's easier than you think! Here's a recipe for a joconde cake with a chocolate base and hazelnut mousse filling. La Joconde or the Mona Lisa, a cake prized by pastry chefs the world around for its delicate almond flavor and its exceptional versatility. Held in such high esteem by the pastry chefs of France, that the name Joconde was conferred upon the sponge.
Steps to make Biscuit Joconde Spongecake Base for Mousses:
- Line a baking sheet with parchment paper. Preheat oven at 190°C/374°F.
- Combine all ● ingredients and sift into a bowl. Mix in the egg.
- Whisk with a hand mixer until thick.
- Rinse the hand mixer. Add egg white into a separate bowl, then add granulated sugar in small batches to make a meringue.
- Melt butter in a microwave or a double broiler. Mix into the batter from Step 3.
- Add a scoop of meringue from Step 4 into the batter from Step 5.
- Pour the whole batter from Step 6 into the bowl of meringue.
- Mix everything together until even to finish the batter.
- Pour into the baking sheet. Smooth out using a cake knife or a bench scraper.
- Bake in the oven for approx. 12 minutes.
- When done, cool on a rack.
- When it's cooled down, cut into desired shapes using a mold like cookie cutters to use as a base for cakes.
Joconde is an elaborate technique to imprint decoration in a sponge. Here it is used to to adorn a rich mousse cake. To make the joconde paste, cream the butter and sugar until. I have seen joconde imprimes, the decorated sponge around beautiful cakes - or Joconde Sponge. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling.
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