Marimekko Joconde Improve Entremet cake has five different layers: joconde sponge, white chocolate mouse, hazelnut dacquoise, raspberry jelly and raspberry mouse.
I have learnt that Joconde imprime is a decorative design baked into a thin and light sponge cake. Entremet is ornate dessert with many layers of cake and pastry creams prepared inside a mold. So the joconde imprime serves as the outside cake wrapper of the entremets dessert. It is the most technical and artistic cake I’ve made so far! Well, I was super excited with the final results especially spending whole day in the kitchen.
For the hazelnut dacquoise
- 1 egg white
- 12 g sugar
- 30 g pure icing sugar
- 30 g hazelnut flour
For raspberry puree
- 550 g raspberries (fresh of frozen unsweetened)
- 65 g sugar
- fresh lemon juice (optional)
For raspberry mousse
- 325 g raspberry puree
- 130 g sugar (adjust depending on the sweetness of the strawberries)
- 1.75 tsp gelatin (bloomed with approximately 2 tbs of water)
- 240 g heavy cream
- 25 g granulated sugar
For raspberry jelly
- 100 g raspberry puree
- 75 g sugar (adjust according your taste)
- 1 tsp gelatin (bloomed with 1 tbs water)
For the white chocolate mouse
- 1 1/4 tsp unflavored powdered gelatin
- 25 g water
- 255 g white chocolate chips
- 420 ml heavy cream, cold, divided
- 38 g powdered sugar
For the Joconde sponge
- 85 g almond flour
- 75 g icing sugar
- 3 large eggs (about 150 g)
- 3 large egg whites (about 90 g)
- 10 g white granulated sugar or caster sugar
- 30 g unsalted butter, melted
For patterned Joconde-Décor paste
- 200 g unsalted butter, softened
- 200 g icing sugar
- 200 g egg whites (~ 7 large)
- 220g cake flour
- colours of your choice (I had red, orange and black to make Marimekko pattern)
For hazelnut dacquoise
- Preheat oven to 180°C. Slightly spray or grease a 18 cm round pan.
- Mix hazelnut flour with icing sugar. Set aside.
- Whisk an egg white at medium speed for about 2 minutes until the whites are frothy. Increase the speed and continue to whisk while adding the sugar to make a stiff glossy meringue that stands in peaks when the whisk is lifted out.
- Gently fold the hazelnut mixture through the meringue using a large metal spoon or plastic spatula.
- Transfer the meringue to a piping bag fitted with a 1.5cm plain tube. Starting in the centre of a pan, pipe a spiral of meringue. Place in the heated oven and bake for 10 – 12 minutes. Turn off the oven and open the oven door so it is just ajar, then leave the discs inside until completely cool.
To make Joconde sponge
- In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
- Sift almond flour, confectioner’s sugar, cake flour.
- On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
- Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
- Fold in melted butter. Reserve it to use later.
To make Joconde-Décor Paste
- Cream butter and sugar until light and fluffy.
- Gradually add egg whites. Beat continuously. Fold in sifted flour.
- Tint batter with colour(s).
To make the pattern
- On a baking sheet draw any pattern with your decor paste. When making a pattern you can be creative. You can make lines, zig zags or pipe letters, polka dots, or a design picture (I used the Marimekko pattern to to draw flowers).
- Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
- Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
- Bake at 250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
- Cool. Do not leave too long, or you will have difficulty removing it from baking sheet.
- Flip cooled cake on to a powdered sugared parchment paper. Remove baking sheet. Once completely cool, cut away burnt/dry edges. Cut joconde imprime to desired size and use to line a prepared mold.
- It should be enough batter to bake a round sponge for the bottom of the cake.
For the white chocolate mousse
- In a small bowl, sprinkle the powdered gelatin over the water, making sure the powder is all touching water. Let stand for about 5 minutes.
- Place the white chocolate chips in a medium glass bowl. Microwave 120 ml of heavy cream in a medium measuring cup until it comes to a boil.
- Add the gelatin mixture to the hot heavy cream mixture and whisk until the gelatin is dissolved.
- Pour the hot cream over the white chocolate chips and let stand, covered, for 3-5 minutes. Whisk the white chocolate mixture until the chocolate is melted and the mixture is smooth. If it doesn’t completely melt, microwave in 10-15 second intervals, whisking well between each, until smooth. Set aside to cool to about room temperature.
- Whip remaining 300 ml heavy cream and powdered sugar at high speed with a mixer until stiff peaks form.
- Gently fold about a third of the cooled white chocolate mixture into the whipped cream until combined. Add the second third of the cooled white chocolate and gently fold into the whipped cream. Add the remaining white chocolate and fold together until completely combined.
For raspberry puree
- If using frozen raspberries, thaw them in a large bowl. Placed towed raspberries and their juice in the bowl of a food processor or blender and process until they are pureed.
- Add sugar and stir until the sugar dissolves. Taste and add more sugar if needed. Can also add a little lemon juice to taste.
- Strain and discard seeds.
For raspberry jelly
- Combine the raspberry puree and sugar in a small saucepan and bring it to a gentle boil.
- Melt the gelatin in a microwave for a few seconds, then add it into the puree.
- Let it cool before using it.
For raspberry mousse
- Bring the raspberry puree and the sugar to a boil.
- Melt the gelatin in a microwave, and add it to the hot puree.
- Remove from heat and let cool (use icebath to speed up the process).
- Meanwhile, whip the cream and the sugar until it forms a soft peak.
- When the raspberry puree is no longer warm, fold the puree with the cream.
- Use immediately.
- Line a 24 cm springform tin with baking paper or (preferably) acetate and/or plastic wrap.
- Take you strips of joconde imprime and place them, pattern side facing out, around the mould. Ensure your imprime is packed in tightly and won’t shift.
- Place a round sponge into the base of the tin. Pour over thin layer of white chocolate mousse and place a hazelnut dacquoise, then allow to set in the fridge for 10-15 minutes.
- Add the remaining white chocolate mousse on top, then return to the fridge to allow to set for another 30 minutes.
- Pour the raspberry jelly on top of the white chocolate mousse and place it to the fridge for 30 minutes to set.
- Then top with the raspberry mousse and then return to the fridge to allow to set for 4-6 hours.
- Remove cake from the tin and decorate with fresh raspberries. Enjoy!