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Poinsettia Chocolate Ripple Joconde

Poinsettia Chocolate Ripple Joconde

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Published by: cakecrumbslj on Dec 07, 2012
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12/07/2012

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CAKECRUMBS.LIVEJOURNAL.COM
FACEBOOK.COM/CAKECRUMBSLJ
CAKECRUMBS.DEVIANTART.COM
cakecrumbs.livejournal.com 
Poinsettia Chocolate Ripple Joconde 
Ingredients 
 
Chocolate Ripple Cake
 1 packet of Arnott's chocolate ripple biscuits150ml thickened cream1 peppermint crisp bar, finely grated1/2 tbsp icing sugar1/2 tsp vanilla essence
Patterned Joconde-Décor Paste
100g unsalted butter, room temperature100g icing sugar100g egg whites (approximately 3 large eggs), reserve eggyolks110g cake flourred food colouring
Joconde Sponge
45g egg white (approximately 1 large egg), reserve egg yolk5g caster sugar40g almond meal40g icing sugar15g cake flour15 unsalted butter, melted
Chocolate Mousse
1/2 tsp powdered gelatin1/2 tbsp tepid water1/4 cup (60 ml) milk90g milk or dark chocolate, chopped150ml thickened cream
Chocolate Ganache
100g dark chocolate, chopped50ml cream10g butter, chopped
 
 
CAKECRUMBS.LIVEJOURNAL.COM
FACEBOOK.COM/CAKECRUMBSLJ
CAKECRUMBS.DEVIANTART.COM
cakecrumbs.livejournal.com 
Method 
Joconde Sponge
1.
 
Preheat oven to 250°C (475°F).2.
 
Whip the egg white and caster sugar to firm, glossy peaks. Set aside.3.
 
In a separate bowl, sift almond flour, icing sugar and cake flour together. Gradually beat in reserved eggyolks. If mixture appears too loose, beat in an extra whole egg.4.
 
Fold in 1/3 of the egg whites to lighten the batter, then fold in the rest until just combined. Fold inmelted butter.
Joconde Imprime
1.
 
Ensure your décor paste has set. If it is not solid, the pattern may shift. Once the paste is solidenough, pour sponge mixture over the top and spread evenly.2.
 
Bake in preheated oven for approximately 8 minutes. The sponge will cook very quickly, so keep agood eye on it. Sponge is baked when it bounces back when touched lightly.3.
 
Remove from oven and cool slightly. Invert cake onto baking paper (so your pattern is facingupwards) that has been dusted with cornflour or icing sugar; remove silicon mat. Once completelycool, cut away burnt/dry edges. Measure the height of your chocolate ripple cake, then cut the joconde into strips approximately 1cm taller.
Chocolate Ripple Cake
1.
 
Combine all ingredients except the biscuits in a bowl. Whip the cream to soft peaks.2.
 
Use the cream to sandwich the biscuits together end-on-end to form a miniature log cake. Stackenough biscuits so that your cake is 2-3 cm shorter than your final cake will be. Repeat to create 4small log cakes.
Patterned Joconde-Décor Paste
1.
 
Cream butter and sugar until light and fluffy; add egg whites a little at a time, beating continuously.Fold in sifted flour, then tint red.

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