TROPICAL JACONDE
Steps:
- For the jaconde: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and coat lightly with butter.
- Combine the 13 ounces egg whites and the granulated sugar and whip into a meringue with stiff peaks, using an electric mixer.
- Sift the almond flour, all-purpose flour and confectioners' sugar into a bowl. Add the heavy cream and the remaining 4 ounces egg whites to make a paste. Fold one-third of the meringue into the paste; once incorporated, fold in the remaining meringue. Pour into the prepared baking sheet and sprinkle the top with desiccated coconut.
- Bake for 15 minutes, then flip the cake out of the baking sheet and let cool. Soak the jaconde with fruit puree, making sure the sponge is wet but not soaked.
- For the ganache: Heat the heavy cream in a saucepan until boiling. Remove from the heat and pour into a bowl with the white chocolate. Let sit for 5 minutes, then stir until smooth. Let sit until cool, about 30 minutes.
- Whip the ganache with an electric mixer until thick and creamy.
- Spread the ganache on the cake, and slice. The cake can also be chilled.
JOCONDE CAKE
This Joconde cake is nutty and rich, but still light as sponge cake should be. Serve as a layer cake dessert, or roll it with whipped cream and berries.
Provided by Zoë François
Yield Makes 1 cake
Number Of Ingredients 12
Steps:
- In a stand mixer fitted with the whisk attachment, combine the cream, confectioners' sugar, and vanilla and beat on medium speed (you read that right) until just thick-it will start to leave marks from the whisk in the cream.
- Remove the bowl from the mixer and, using the whisk attachment, continue whipping by hand for several seconds until the cream reaches the desired consistency; this way, you can ensure the mixer won't take it too far. Whipped cream is best used right away.
- Preheat the oven to 350°F. Generously grease an 11 by 16-inch jelly-roll pan, then line the bottom with greased parchment paper.
- In a large bowl, sift together the all-purpose flour and almond flour. Set aside.
- In a stand mixer fitted with the whisk attachment, whip the eggs and 1⁄2 cup sugar on high speed for about 8 minutes. The batter should be very light in color and texture. When you lift the whisk out of the mixture, the batter should form a ribbon that sits on the surface of the egg foam for several seconds. Turn the speed to medium and continue to whip for 1 minute more. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the almond mixture into the egg foam in three additions.
- In a clean mixer bowl with a clean whisk attachment, whip the egg whites and salt on medium speed just until they start to foam. Slowly sprinkle in the remaining 2 Tbsp sugar to create a French meringue, then whip on high speed until glossy, stiff peaks form, 1 to 2 minutes. Remove the bowl from the mixer and, using the whisk attachment or a rubber spatula, gently fold the meringue into the almond batter.
- Pour the batter into the prepared pan and spread evenly with an offset spatula.
- Bake until the cake is set and just golden on top, 12 to 15 minutes. Let the cake cool completely in the pan.
- Dust a clean kitchen towel with confectioners' sugar. Invert the joconde onto the prepared towel and carefully peel off the parchment paper.
- Cover the joconde with half of the whipped cream, then top with half of the berries.
- Using the towel to get started, roll the joconde, starting at the short end, into as tight a log as you can manage. Transfer the log to a serving platter. Cover with plastic wrap and refrigerate for 1 hour.
- Remove the log from the refrigerator, then top with the remaining whipped cream and berries. Dust with confectioners' sugar before serving.
MINI LEMON SPONGE CAKES
Provided by Food Network Kitchen
Categories dessert
Time 5h45m
Yield 6 cakes
Number Of Ingredients 25
Steps:
- Make the cakes: Preheat the oven to 350 degrees F. Butter and flour a 6-cup jumbo muffin pan. Beat the egg yolks, 1/3 cup sugar, the vanilla and lemon zest in a large bowl with a mixer on medium-high speed until pale, fluffy and doubled in volume, 3 to 6 minutes. Meanwhile, bring a medium saucepan with a few inches of water to a simmer, then turn off the heat. Combine the egg whites and salt in a large heatproof bowl and place on top of the saucepan (do not let the bowl touch the water). With clean dry beaters, beat the egg whites on medium speed until soft peaks form, about 1 minute, then increase the speed to medium high and gradually add the remaining 1/3 cup sugar; continue beating until stiff peaks form, 2 to 3 more minutes. If the mixture gets too hot, remove the bowl from the pan.
- Gently fold the egg whites into the yolk mixture with a rubber spatula in four batches, sifting in the flour in alternating batches. It's OK if some streaks remain -- do not overmix. Remove 1/2 cup of the batter to a small bowl and whisk in the melted butter, then gently fold back into the batter. Divide the batter among the muffin cups. Bake until the centers spring back when pressed, 18 to 20 minutes. Let cool 5 minutes in the pan on a rack, then loosen with a paring knife and remove to the rack to cool completely.
- Meanwhile, make the filling: Place a fine-mesh sieve in a medium bowl and set in a larger bowl of ice water. Whisk 1/4 cup milk, 2 tablespoons sugar, the egg yolks and cornstarch in a separate medium bowl until smooth. Heat 1 cup milk, 2 tablespoons sugar and the salt in a small saucepan over medium heat until steaming, whisking to dissolve the sugar. Whisking constantly, gradually pour the hot milk into the egg yolk mixture. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2 to 3 minutes, then continue whisking for 30 more seconds. Remove from the heat and stir in the butter and vanilla. Immediately strain into the bowl set in the ice water and let cool, stirring occasionally, until lukewarm. Remove from the ice water, press a piece of plastic wrap directly on the surface of the filling and refrigerate until completely cooled. When ready to assemble the cakes, whisk in the lemon curd, limoncello and lemon juice. Whip the heavy cream in a medium bowl until stiff peaks form and fold into the filling.
- Make the lemon syrup: Combine the water, sugar and lemon zest in a small saucepan. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Stir in the limoncello. Let the syrup cool.
- Fill the cakes: Trim the domed tops of the cakes to make them level (this will be the bottom). With a paring knife, cut a 1 1/2-inch-wide hole in the cakes; scoop out some of the inside to make a cavity, reserving the scraps. Brush the insides with some of the lemon syrup, then fill with the lemon filling, reserving the rest of the filling for the glaze. Close the hole with the cake scraps. Brush the cakes all over with the syrup until all the syrup is used.
- Glaze the cakes: Place the cakes trimmed-side down on a rack set on a baking sheet. Whisk 5 to 6 tablespoons milk into the reserved lemon filling until pourable. Spoon over each cake to completely cover. Transfer to a platter and refrigerate, uncovered, at least 4 hours or overnight.
- Garnish the cakes: Beat the heavy cream and sugar in a medium bowl until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe around and on top of each cake. Top with candied lemon peel.
More about "mini joconde sponge cakes food"
JOCONDE CAKE RECIPE (ALPHABET CAKE) | SUGAR GEEK SHOW
Web Jan 23, 2018 Joconde is a light and airy sponge cake recipe that is easy to make and so versatile. Joconde is a great cake to use for the latest …
From sugargeekshow.com
5/5 (29)Total Time 23 minsCategory DessertCalories 60 per serving
From sugargeekshow.com
5/5 (29)Total Time 23 minsCategory DessertCalories 60 per serving
- Sift together your almond flour, first measurement of sugar and flour so you don't have any lumps.
- In a separate bowl, whip egg whites to soft peaks and slowly add in the second measurement of sugar. Continue whipping to firm moist peaks. If they start crumbling you have over-whipped your egg whites and there isn't any way to save them.
RECIPE: MINI RASPBERRY MOUSSE CAKES | CBC LIFE
Web Mar 12, 2019 Ingredients Raspberry Gelée: 10 gelatin sheets 8 cups raspberries 1 cup sugar 2 tbsp water Decor Paste: ¼ cup butter, …
From cbc.ca
From cbc.ca
HOW TO MAKE DUFF'S MINI JOCONDE SPONGE CAKES - FACEBOOK
Web Dec 7, 2022 Duff Goldman makes a light almond sponge cake to create adorable mini treats layered with colorful buttercream frosting
From facebook.com
Author Food NetworkViews 12.6K
From facebook.com
Author Food NetworkViews 12.6K
CHOCOLATE JOCONDE RECIPE (SWISS ROLL CAKE) | SUGAR GEEK …
Web Jan 5, 2019 Recipe Chocolate Joconde Recipe Chocolate Joconde is a light and airy sponge cake that you can use to make many types of desserts. Chocolate Joconde does not have a lot of fat in it and is used …
From sugargeekshow.com
From sugargeekshow.com
JOCONDE BISCUIT - RECIPE WITH IMAGES - MEILLEUR DU CHEF
Web Apr 14, 2017 Ingredients for 1 Flexipan® Entremets baking mat 33.5 x 33.5cm or 1 sheet 40 x 30cm: 5 eggs. 250g tant pour tant. 35g flour. 25g unsalted butter, clarified. 4 egg whites. 1 pinch of salt. Tip: For a …
From meilleurduchef.com
From meilleurduchef.com
WHAT IS A JOCONDE SPONGE CAKE – LITTLE UPSIDE DOWN …
Web Nov 3, 2022 A joconde sponge cake is a thin, almond-flavored sponge cake that is often used as a base for rolled cakes, jelly rolls, and other desserts. It is named after the famous French painting, the Mona Lisa, …
From littleupsidedowncake.com
From littleupsidedowncake.com
JOCONDE IMPRIME ENTREMET RECIPE (DECORATIVE ALMOND …
Web Preheat oven to 450 degrees F. In a clean, dry mixing bowl, beat the egg whites and granulated sugar to firm, glossy peaks. Set aside. In a mixing bowl, sift together almond flour/meal, confectioner's sugar, and cake …
From foodapparel.com
From foodapparel.com
CUSTOM CAKES FROM DAIRY QUEEN® - BUILD ONE NOW!
Web Customize a cake with an image to match your occassion. Many cake designs allow you to personalize colors, add photos, and more. Orders can be picked up 24-72 hours after …
From dairyqueen.com
From dairyqueen.com
CAKES - ORDER ONLINE & SAVE | GIANT - GIANT FOOD STORES
Web Hill & Valley Angel Food Cake Sugar Free ; 34 oz pkg . Ahold Wedge Icon GIANT Bakery Cake Tiramisu 7 Inch ; 16 oz pkg . Ahold Wedge Icon GIANT Bakery Cheesecake …
From giantfoodstores.com
From giantfoodstores.com
CLASSIC DQ TREATS: CONES, SUNDAES & MORE - DAIRY QUEEN
Web Please note: DQ locations contain allergens that may come into contact with your food. Since allergens are present in every DQ location and cross-contact can easily occur, we …
From dairyqueen.com
From dairyqueen.com
MINI VICTORIA SPONGE CAKES RECIPE - BBC FOOD
Web We’ve zapped the classic Mary Berry Victoria sponge with a shrink ray to make these adorable little cakes. Equipment and preparation: for this recipe you will need a 12-cup …
From bbc.co.uk
From bbc.co.uk
JOCONDE CAKES & SWEETS
Web 1507 Powell street, unit 150. Vancouver, BC, V5L 5C3. Customer Hours: Tuesday- Saturday 12-4
From joconde.ca
From joconde.ca
NUMBER CAKE WITH CHOCOLATE JOCONDE - BAKES AND BLUNDERS
Web Aug 13, 2020 Jump to Recipe Why Use Chocolate Joconde Sponge? Okay, it doesn’t have to be chocolate, but I really do suggest using a joconde sponge for your number …
From bakesandblunders.com
From bakesandblunders.com
JOCONDE SPONGE CAKE - UMI KITCHEN
Web Aug 26, 2021 Ingredients 7 oz (198 g) almond flour 6 oz (170 g) powdered sugar 2 oz (57 g) cake flour 5 large (5 large) eggs 6 whole (6 whole) egg whites 1 oz (28 g) sugar 2 1/2 …
From umi.kitchen
From umi.kitchen
AMAZING BISCUIT JOCONDE SPONGE (+VIDEO) - PASTRY LIVING
Web Sep 1, 2022 Today, I'm sharing how to make an amazing biscuit Joconde sponge. It is lightly chewy, tender, and moist. The texture matches really well with complex cakes …
From pastryliving.com
From pastryliving.com
INDIVIDUAL MINI CAKES – JOCONDE CAKES & SWEETS
Web Add to cart. Enjoy the same creation as our celebration cakes, but in a smaller version! Each cake is good for one person, with 2 layers of sponge cake, with filling and …
From joconde.ca
From joconde.ca
BAKERY & DESSERTS | COSTCO
Web Mary Macleod's Gluten Free Shortbread Cookies Mixed Assortment 8-Pack. Gluten Free Chocolate Crunch Shortbread 4-boxes. Gluten Free The Classic Shortbread - 4 boxes. …
From costco.com
From costco.com
MINI JOCONDE SPONGE CAKES RECIPE | DUFF GOLDMAN | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
LIAM CHARLES'S ILLUSION DESSERT - THE GREAT BRITISH BAKE OFF
Web Preheat the oven to 190°C/170°C fan/375°F/Gas 5. Grease and line 2 x 8” square loose-bottomed cake tins. Step 2 For the joconde sponge, whisk the egg whites until stiff and …
From thegreatbritishbakeoff.co.uk
From thegreatbritishbakeoff.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love