Thursday, January 27, 2011

Daring Bakers make Joconde Imprime

This month's daring bakers challenge was hosted by Astheroshe over at Accro. She challenged the daring bakers to make Joconde imprime.

Here's a little info about what a Joconde imprime is:
 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 molds. A joconde batter is used because it bakes into a moist, flexible cake. The cake batter may be tinted or marbleized for a further decorative effect.

The joconde imprime is then cut in to strips and shaped in a ring mold. It is filled with pastry cream or various other fillings, and served. Astheroshe says to imagine it as a trifle but in a mold made out of cake.
It was quite fun to make a pretty design. I made a checkerboard type with pink tinted batter and the sponge. Instead of filling mine with pastry cream and such, I chose to fill it with ice cream! I used french vanilla ice cream (because who doesn't love the look on vanilla beans?!) and to add a little crunch, I crushed up some cereal to layer in between the ice cream. The cereal absorbed the moisture from the ice cream causing slightly gummy and chewy cereal, so that's a tip I learned: Never put cereal in your ice cream cake! I had left over joconde imprime, so I just ate it by itself. I found I liked it better slightly heated, rather than frozen in the cake.

Overall it was really quite fun, and I hope to make it again. But next time with pastry cream!


  1. Hey! I also learned recently that cereal absorbs moisture from mousse and becomes chewy too! ): I was hoping it would give some crunch to my mousse.

  2. I'm totally impressed that you're only 15 but was able to take part in the Daring Baker's challenge to produce a jocunde cake!
    Well done, it's so pretty and looks tasty too. I'm pretty impressed with all your other bakes too. Fantastic blog of your culinary adventures!

  3. Pretty in Pink! (Sorry, couldn't resist.) Very nice effort and clever to fill with ice cream.

    Thanks for explaining joconde. I knew it was a sponge, but not why it's specifically used for some desserts.


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