This month’s challenge proved to be a challenge in many ways! To start with I had never heard of “Biscuit Joconde Imprime” or “Entremets”. The only recognisable word was “biscuit” which in Australia is a cookie but there didn’t seem to be any of those in this challenge! So it was a little lesson in French with the help of a fellow Daring Baker, Audax Artifex, that helped me figure out exactly what we were baking this month!
According to Audax, the three elements of this challenge are:-
1. The decorative paste in this challenge is called Patterned Joconde-Décor Paste this is the mixture that you make into a pattern on the silicone mat and freeze.
2.The sponge in this challenge is called Joconde Sponge this is the mixture that you spread over the frozen décor paste and then bake.
3. When you have baked the patterned paste and the sponge it is called a joconde imprime (sometimes called joconde or décor; imprime means prints) this terms means a decorative design baked into a light sponge cake providing an elegant finish to your product.
4. An entremet is a dessert with a joconde (imprime) outside filled with layers of various mousses, purées, sponges, cakes and biscuits etc.
5. The art of making joconde imprime is called décor skills in many place also.
So after all this I realised the challenge recipe only made the decorative external layer of the finished dessert, it was up to us how to fill and complete the dessert or entremet.
For the printable PDF of the challenge recipe click here.
As I had two special family birthdays to celebrate during the month of January, I decided this would make a wonderful birthday cake if the birthday message was written into the cake. I could then fill it however I wanted.