- 3/4 cup almond flour
- 1/2 cup plus 2 tbsp icing sugar
- 1/4 cup cake flour
- 3 large eggs
- 3 large egg whites
- 2 1/2 tsp white granulated sugar
- 2 tbsp unsalted butter, melted
- In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peaks. Reserve in a separate clean bowl to use later.
- Sift almond flour, confectioners sugar, cake flour in the 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. Fold in 1/3 of reserved egg whites to lighten the batter. Fold in the remaining egg whites. Do not overmix.
- Fold in melted butter.
- Reserve batter to be used later.
Next Step: Make the Joconde Paste to pattern your sponge:
- 14 tbsp unsalted butter, softened
- 1 1/2 cups + 1 1/2 tbsp icing sugar
- 7 large egg whites
- 1 3/4 cup cake flour
- food colouring gel or paste
- Cream butter and sugar until light and fluffy. Gradually add egg whites. Beat continuously. Fold in sifted flour. Tint batter to desired colour (colours).
- Pipe batter into desired patterns on a silicone baking mat placed on an upside down baking sheet.
- Slide the baking sheet with the paste into the freezer for 15 minutes until hard.
- Remove from freezer. Quickly pour the joconde batter over the design. Spread evenly to completely cover the pattern of the decore paste.
- Bake at 475F until the joconde bounces back when slightly pressed, approx 15 minutes. It will bake fairly quickly, so do keep an eye on it.
- Cool. Do not leave too long or it will stick to the mat.
- Flip cooled cake onto parchment paper dusted with icing sugar, remove silpat carefully. Cake should be right-side up with your pretty pattern showing.
- You can use a spring-form pan, biscuit cutter, ring molds, or PVC pipe cut approximately 3 inches high.
- Lay a piece of parchment paper on a baking tray. Stretch cling wrap over the bottom of the mold and up the sides. Be sure to pull it tight so it creates a smooth base for your dessert. Line the inside of the ring with a curled piece of parchment paper. Cut the paper to the top of the mold as this will make spreading the entremet layers easier.
Next Step: Preparing the Joconde for the Molds:
- Trim the cake of any dark, crispy edges. You should have a nice rectangle shape.
- Decide how high you want your joconde wrapper. Traditionally it should be about 1/2 the height of the mold.
- Once your height is measured, cut with a ruler into nice even strips. Besure strips are cut cleanly and ends are perfectly straight.
- Press the cake strips inside of the mold, decorative side facing out. Push and press the ends together to make a beautiful seamless ring around the mold.
- The mold is done and ready to fill.
- 1 pkg light cream cheese
- 1/2 cup sugar
- 2 tsp vanilla
- 1 envelope dream whip
- 1 vanilla bean
- Beat cream cheese & sugar until smooth & fluffy. Stir in vanilla and vanilla bean seeds. Prepare dessert topping according to package directions. Fold into cream cheese mixture.
- Spoon into individual molds until cream cheese mixture comes up about 1/2 way to the top.
- Leave in fridge overnight to let cheesecake set. Then make the mousse.
Make the Kahlua-Chocolate mousse based on the mousse part of this recipe. Spoon on top of set cheesecake mixture and level the tops as best you can. Mousse should come all the way to the tops of each mold.
Serve by garnishing with whipped cream & chocolate shavings. Enjoy!