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 trend, alphabet cakes. You can’t just use any type of cake because it will dry out. You can leave joconde out in the open air and it won’t dry out which is perfect for alphabet cakes.
Alphabet cakes are the cake version of the cream tart which is tart dough shaped into letters or shapes, filled with diplomat or pastry cream (sometimes buttercream) and decorated with fresh fruits, flowers or candies.
What is Joconde Biscuit?
photo: meilleurduch*ef
Biscuit Jocondeis a light almond sponge cake, which is known as LaJocondein 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.
Joconde Desserts
Because joconde is so versatile, you can also make some elaborate stenciled designs using Joconde. To color joconde, take out 1/3 of the cake batter and add some cocoa powder to it or some food coloring. You can stencil this color onto the parchment paper or silpat. Then bake that for 5 minutes just to set it. Add the rest of your batter on top of the stencil and bake for 8 minutes until the edges just start to brown.
You can make some really cute desserts with stenciled joconde. Cut off the browned edges of your cake and then cut your joconde into thin strips. Line the inside of a large cookie cutter with the strip. Then cut another circle out of the striped sponge with a round cookie cutter to fill the bottom of the cutter. Then you’ll want to fill the center with some mousse and refrigerate until set. Topping the simple dessert with a chocolate butterfly makes this dessert seem a lot more complicated than it is!
Another fun design was making chocolate joconde and cutting out some circles with a cookie cutter. Use a slightly smaller cutter to remove the center and insert the same sized circle of the striped joconde. You can then put a little piped buttercream in the center and you have a nice little treat! Great for a baby shower. Almost looks like zebra print to me.
Joconde Cake
Using joconde to make a cake is not a new thing but the way cake decorators have been using it is forever changing. Other than little pastries and opera cake, I only knew of using joconde for cake from Robin M Cakes. Robin makes really cook cake designs using joconde. She stencils, tapes and uses a variety of other techniques to create her amazing cake designs. You can learn more about how to make these amazing cake designs from her online cake tutorials.
photo: Robin M Cakes
Alphabet Cake Made With Joconde?
A lot of people ask me what is the best cake to use to make an alphabet cake. You might be tempted to just use the regular cake that you would use for stacked cakes but wait! The problem with that is those cakes dry out super fast! Alphabet cakes have raw edges (not frosted) so it’s important that you use a cake that is up for the job.
The great thing about joconde is that it’s literally made to be exposed to the air. How in the world did the French discover this technique? I have no idea but it’s genius. If you follow this technique, you’ll have a great moist sponge for a ton of different desserts.
I decided to break out my old pastry school cookbook and make a joconde cake for a gender reveal alphabet cake. This cake probably feeds about 10 so if you want your cake to feed more, you might have to use bigger templates. Someone told me that she buys giant wooden letters from the craft store for her templates and I thought that was kind of genius.
You could also use the big cardboard letters from the craft section.
To make your alphabet cake using Joconde, you’ll want to bake your cakes ahead. I bake my cakes 24 hours in advance so that they have plenty of time to chill and for the sugar to dissolve into the cake. When you first handle the cake, it can be a little delicate so if you put it in the freezer for about 30 minutes it’s a bit easier to handle and less prone to cracking.
First print out your letters and cut them out. I try to use a font that is pretty thick like helvetica bold. If you need the letter to be really big, try using league gothic which is pretty thick but more narrow so you can print the letter out on two pieces of paper, tape them together to form one large letter. If you need a huge letter you’ll need to bake two cakes.
For the colored surprise center, I colored some easy buttercream blue using gel food coloring. I like electric blue food coloring from Americolor because it’s a really pretty pastel. Other blues look a little green or purple when it’s really light which is no bueno for a gender reveal cake. I piped a thick line down the center of the letter with a piping tip that is about an inch thick. I then piped white buttercream all around the blue in big dollops so that when you put the top layer of cake on you can’t see the colored buttercream.
The top of the cake is decorated with more dollops of buttercream, french macarons, fresh berries, meringues, candies and fresh berries. The best part is you can decorate with whatever you want as long as the colors meld with the them you’re going for. When you cut inside you can see the gender revealed! You can see this full mess of an alphabet cake demo on my facebook page LIVE
I totally love this cake because it’s so cute and easy! I vow to make this as my own gender reveal (or ask my friend to make me one) if I ever get pregnant again! Plus it just looks SO yummy!
If you love this cake you may want to check out the cream tart tutorial which has been named the trendiest new cake design of 2018
If you’ve made a trendy cream tart or alphabet cake, be sure to post your pics to the comments so I can see them!
How to make joconde without almonds?
Some people have been asking me about what you can use in place of almonds in this recipe. I have heard that you can use ground sunflower seeds although I have not tested this substitution. You can read more about what to use to replace almond flour in recipes here.
Did You Make This Recipe?Leave a rating and tell me how it went!
Jaconde Recipe
Joconde is a light and airy sponge cake that you can use to make many types of desserts. Joconde does not have a lot of fat in it and is considered to be a healthy version of a traditional cake.
First you need to preheat your oven to 425ºF/230ºC.
Sift together your almond flour, first measurement of sugar and flour so you don't have any lumps.
Then you should blend in the 5 whole eggs into the flour until smooth.
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.
Then fold your meringue into mixture until just combined. Make sure you don't over mix it or get too rough and break down all the air you built up in your batter or you'll have a very flat cake.
Slowly whisk in the melted butter.
Finally, spread the mixture onto your prepared silicone mat or parchment paper in a jelly roll or shallow sheet pan (13"x18)" and bake for 8 minutes. Make sure you don't over bake your cake.
Once your cake is cooled, sprinkle a thin layer of granulated sugar over the surface of the cake and cover with plastic wrap. Let sit overnight in the fridge. The sugar will dissolve into the cake as a result, the cake will stay moist even if it's exposed to air. Cool huh!
Tip for chocolate version:or a chocolate You will need to replace 35 grams of flour with 25 grams flour + 15 grams cocoa powder.
Joconde is nutty and rich but still light as a sponge cake should be. It provides the perfect base for layered cakes like the opera cake. The name comes from Da Vinci's Italian model for the Mona Lisa—Lisa del Giocondo, which translates in French to Joconde.
A dacquoise (French: [dakwɑz]) is a dessert cake made with layers of almond and hazelnut meringue and whipped cream or buttercream on a buttery biscuit base.
This Joconde requires attentive baking so that it remains flexible to easily conform to the molds. If under-baked, it will stick to the baking mat. It over-baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.
The origins. This combination of whipped cream and vanilla would take its name from a castle, the Castle of Chantilly, which inhabits the northern part of France and which gave, in the eighteenth century, the name to a village that rose right at its feet.
Legend has it that Elvis Presley's favorite cake was an ultra moist and flavorful pineapple and pecan cake that Elvis' grandmother used to make for him at his request whenever he came to visit.
Michelle Obama might champion eating more fruits and vegetables but that doesn't mean she never eats dessert. Obama enjoyed having red velvet cake on special occasions during her eight years as first lady.
Feuilletine, or pailleté feuilletine (French pronunciation: [paj. te fœj. tin]), is a crispy confection made from thin, sweetened crêpes. The crêpe batter is baked for a few minutes, and the crêpes are allowed to cool; as they cool, they become crisp.
Use as a layer in a trifle, or a mousse, or a cheesecake, or as an adornment for a creamy pie you're already making. Or set out to make an elaborate cake!
Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.
Ideally, make an iced cake the day to keep it fresh. Refrigerated: Your cakes will last longer in the fridge, but for an event you won't want to push it longer than about 3 days. Make sure you wrap them carefully, and take them out for an hour to return to room temperature before you serve.
The gas from the leavening agents builds up and escapes before the cake bakes through in the center. This causes the center to collapse and makes your cake layers sink in the middle. A little goes a long way when it comes to leavening agents, so it's imperative you precisely measure them!
Baking powder is mixed with the flour. When water is added to this flour to make dough, baking powder undergoes a chemical reaction during which carbon dioxide gas is produced. This carbon dioxide gas gets trapped into the dough and bubbles out which causes the cake to rise making it soft and spongy.
A little batter must be added to the melted butter first. Then you fold that mixture to the rest of the whipped eggs. If not the butter will sink at the bottom of the pan giving you a rubbery genoise.
Sometimes a Chantilly cake is referred to as a Gentilly cake. The main difference between a Gentilly cake and a Chantilly is the Gentilly cake typically has buttermilk rather than regular milk in the cake recipe. The frosting usually contains cream cheese and mascarpone frosting.
Trader Joe's “Chantilly” Cream Vanilla Bean mini sheet cake contains 6 servings, each serving having 340 Calories, with 19 grams of fat, 43 grams of carbohydrates, and 2 grams of protein. It's a rather rich product considering the size and nutrition facts.
Meet The Milk Bar Birthday Cake So Good Jay-Z And Taylor Swift Rave About It. For her 25th birthday, Taylor Swift received a Milk Bar cake she described as the best cake she ever had.
This cake was one of Winston Churchill's favourites, and was baked by his long-standing cook, Georgina Landemare who catered for him during the war at Downing Street and then at his family home, Chartwell in Kent.
chocolate biscuit cake from the British royal kitchen
Chocolate biscuit cake is Queen Elizabeth's favorite cake ~ she would take a small slice every day with her tea, until the cake was finished, and then she'd start on a fresh one!
The Queen of Sheba Chocolate Cake was the first French cake Julia Child ever ate. She loved it so much she featured it in her first recipe book,“Mastering the Art of French Cooking”, giving it the lavish moniker of a “dark beauty made of chocolate”. And because it is simply perfect as is, here is the original recipe.
“She ate a little every day. It was her favorite pick-me-up.” Hepburn served a flourless chocolate cake on special occasions and birthdays, sprinkled with powdered sugar and accompanied by homemade whipped cream and a side dish of vanilla ice cream. “She made it especially for me,” says Dotti.
Bill Yosses was the personal chef to President George W. Bush, First Lady Laura Bush, President Barack Obama, First Lady Michelle Obama, and all the guests that entered the White House for eight years. Here, Bill makes President George W. Bush's favorite dessert: A 7-layer chocolate cake from Houston, Texas.
Tom Selleck – Sometimes Better Than Sex Cake or Robert Redford is a Midwest dessert that is a shortbread crust, chocolate pudding layer, and cream top.
The dacquoise is a nutty and biscuity sponge. It is used as layers in a cake, as an insert in a mousse cake or entremet or as the base of our One-Bites. A dacquoise is nutty, airy, has a slight chewiness and a delicate crispy exterior.
A dacquoise is a meringue with ground nuts folded through it before baking. It is similar to a macaron shell, but not beaten as vigorously, so that it doesn't form a smooth shell, but more of a rustic meringue.
Ingredients Difference – A traditional cake is made with ingredients mainly consisting of sugar, eggs, butter and flour. A torte, however, calls for little to no flour and the use of ground nuts or breadcrumbs in its place. This change of ingredients causes the torte to be much heavier in both texture and taste.
What Can I Substitute for It? Believe it or not, corn flakes will give you that crispity crunchety that feuilletine gives with no more effort than running out to the store (or maybe reaching up into your cupboard). What is this? I use crushed cornflakes to add crispy crunch to my homemade butterfinger recipe.
Basically, dacquoise is a meringue with a spongy texture – it's crisp and meringue-like on the outside, and soft and moist on the inside. The main ingredients are nuts and egg whites. Dacquoise can be used as a layer of a cake, or two layers can be sandwiched together with a filling.
A decadent dark & milk chocolate mousse, encasing a centre of chewy, rich salted caramel and dark chocolate ganache. Crispy chocolate pearls scattered throughout the mousse and a chocolate shortbread base finish one of our most popular cakes.
Unsourced material may be challenged and removed. Molten chocolate cake is a dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as chocolate coulant ("flowing"), chocolate lava cake, or simply lava cake.
Should I use milk or water in a cake? First, it's always best to use what the recipe calls for, otherwise, milk is usually a better choice over water. Milk contains things that water doesn't, like sugar and fat, which can also help with the taste and texture of the cake.
Vegetable oil contributes moistness far more reliably, a result of the fact that oil remains liquid at room temperature while butter solidifies. Liquid contributes to the sensation of moistness, and therefore cakes made with oil often present as moister than their butter-based counterparts.
Refined olive oil, also called "light olive oil," is preferable for baking, rather than a high-quality extra-virgin oil, according to the University of Florida. Light olive oil makes a cake very moist and does not impact the flavor.
Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.
The most common cake soak is simple syrup, equal parts sugar and water cooked until the sugar is dissolved. This added bit of liquid and sweetness help make the cake more moist, and stay moist longer. Professional bakers also use a milk soak, which is milk or cream dabbed onto the cake.
Foam cakes have little to no fat, and usually have a larger proportion of egg. This gives them their lighter, airy texture (think angel food and sponge cake). Butter cakes on the other hand contain butter, margarine, or vegetable shortening, giving you the dense, moist cakes we know and love.
Should You Refrigerate Cake? You should avoid refrigeration in most cases. Unless your cake features perishable materials that could spoil—like cream frosting, fresh fruit, ice cream, mascarpone, or whipped cream—it's actually better off at room temperature.
The story goes that, in 1755, Louis XV, son-in-law of the duke, charmed by the little cakes prepared by Madeleine Paulmier, named them after her, while his wife, Maria Leszczyńska, introduced them soon afterward to the court in Versailles.
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 moulds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbelized for a further decorative effect.
Let them eat cake! A man disguising himself in a wig while sitting in a wheelchair threw a piece of cake at the famed Mona Lisa painting in the Louvre Museum in Paris over the weekend to apparently raise awareness for the environment, The Associated Press reported.
Basically, a sponge is a cake made very light by whipping the egg and carefully folding in the flour mixture. The two types of sponge cake that appear most often on the show are Victoria and Genoise.
However, because they use flour and sugar instead of just sugar like many other desserts do, they satisfy your sweet tooth without being too overpowering or sickly sweet. The rich buttery taste gives them a depth of flavor that you don't often get from other desserts like cookies or cakes.
Madeleines. Just slightly thicker lady fingers in a shell shape and super easy to find. Happy to report I made my tiramisu with madeleines and it was absolutely delicious. You can, of course, make this exact recipe and sub them for lady fingers.
Genoise is a classic sponge cake enriched with butter and egg yolk and, with its mild flavor, is often used as a base for European-style tortes and cream-filled cakes. To that end, it's nearly always brushed with a flavored syrup, which helps keep it moist and adds a complementary flavor to the finished cake.
The first and most violent attack that the Mona Lisa endured was in the year of 1956. The work was on display at an exhibition in the south of France in Montauban when a vandal threw acid at the work. ... Drenched in Acid in 1956.
A 36-year-old man has been arrested and placed in psychiatric care after he smeared a glass screen encasing the Mona Lisa with cake, prosecutors said Monday, May 30, in a purported protest against artists not focusing enough on "the planet."
American biscuits are small, fluffy quick breads, leavened with baking powder or buttermilk and served with butter and jam or gravy. They are close to what the British would call scones.
In the United Kingdom, Brownies were originally called Rosebuds. Rosebuds was started in 1914 and was originally for girls aged 8–11. Rosebuds was renamed to Brownies in 1915. In 1937 Princess Margaret became the first royal Brownie.
Generally, what Americans call pudding, the British would call cold custard. So if you're an American in the UK and you want one of those little pots of pudding, look in the grocery stores for “custard pots”.
Address: Apt. 915 481 Sipes Cliff, New Gonzalobury, CO 80176
Phone: +6773780339780
Job: Sales Executive
Hobby: Gaming, Jogging, Rugby, Video gaming, Handball, Ice skating, Web surfing
Introduction: My name is Carmelo Roob, I am a modern, handsome, delightful, comfortable, attractive, vast, good person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
