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The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Very interesting and delicious challenge.  I just wanted to keep very simple design and simple filling,  as this month we are loaded with too many sweets. So I filled with strawberry Bavarian cream  which is our favorite.  Hope you all enjoy my Joconde Entremets.

Ok...What is Joconde imprime/entremets ? - Joconde imprime /entremets. 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. 

This Joconde/spongecake requires attentive baking so that it remains flexible to easily conform to the molds. If under baked it will stick to the baking mat. It over baked it will dry out and crack. Once cooled, the sponge may be cut into strips to line any shape ring mold.
Entremets (French baking term)- an ornate dessert with many different layers of cake and pastry creams in a mold, usually served cold. Think Trifle in a mold vs. a glass bowl. 

Joconde Sponge

I just halved this recipe.

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan


Almond flour/meal -  ¾ cup *You can also use hazelnut flour, just omit the butter
Confectioners' (icing) sugar - ½ cup plus 2 tablespoons
Cake flour - ¼ cup
Eggs - 3 large
Egg whites - 3 large
White granulated sugar or superfine (caster) sugar - 2½ teaspoons
Unsalted butter, melted - 2 tablespoons


   1. 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.
   2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
   3. 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. )
   4. 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.
   5. Fold in melted butter.
   6. Reserve batter to be used later.

Patterned Joconde-Décor Paste

I just quatered this recipe and made 2 different colors green and Red.

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

Ingredients :

Unsalted butter, softened - 4 tablespoons
Confectioners' (icing) sugar - 1½ cups
Egg whites - 7 large
Cake flour - 1¾ cup
Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.



   1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
   2. Gradually add egg whites. Beat continuously.
   3. Fold in sifted flour.
   4. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Joconde- How to make the pattern:
   1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
   2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.
   3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
   4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.
   5. Bake at 475ºF /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.
   6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
   7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

Preparing the MOLD for entremets:

You can use any type of mold.

   1. Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
   2. A biscuit cutter/ cookie cutter- using cling wrap pulled tightly as the base and the cling covering the outside of the mold, placed on a parchment lined very flat baking sheet. Line the inside with a curled piece of parchment paper overlapping.
   3. Cut PVC pipe from your local hardware store. Very cheap! These can be cut into any height you wish to make a mold. 2 to 3 inches is good. My store will cut them for me, ask an employee at your store. You can get several for matching individual desserts. Cling wrap and parchment line, as outlined above.
   4. Glass Trifle bowl. You will not have a free standing dessert, but you will have a nice pattern to see your joconde for this layered dessert.

Preparing the Jaconde for Molding:

   1. Trim the cake of any dark crispy edges. You should have a nice rectangle shape.
   2. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height.
   3. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
   4. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough.
5. The mold is done, and ready to fill.

*Note: If not ready to use. Lay cake kept whole or already cut into strips, on a flat surface, wrap in parchment and several layers of cling wrap and freeze.

Entremet- Filling Options:

It is nice to have a completed dessert so you can unmold and see the Joconde working. Fill with anything you desire. Layers of different flavors and textures! However, it needs to be something cold that will not fall apart when unmolded.

Suggestions For Filling :

Mousses, pastry creams, Bavarian creams, cheesecakes, puddings, curds, jams, cookie bases, more cake (bake off the remaining sponge and cut to layer inside), nuts, Dacquoise, fresh fruit, chocolates, gelee.

Unknown  – (January 27, 2011 at 12:17 AM)  

Lots of hardwork put in, lovely creation...I should say u are absolutely patient n creative Pavi

Saraswathi Iyer  – (January 27, 2011 at 12:32 AM)  

How do you have so much time and patience? superb and creative. All the best.

anchan  – (January 27, 2011 at 12:36 AM)  

Beautiful desserts, gorgeous photos, oooh, I can almost smell strawberries just reading this! xxx

chef and her kitchen  – (January 27, 2011 at 12:39 AM)  

Gosh....that strawberry pattern looks outstanding dear...would definitely love to eat this..hope u make this for me if I visit u..;)
really lot of effort...

Tahemeem  – (January 27, 2011 at 1:56 AM)  

that is just awesome... mind blowing... those patterns looks adorable.... wish u could send me some.. i clearly dont have that much patience.. kudos to u :)

Jaisy James  – (January 27, 2011 at 2:11 AM)  

wow looks so yummy and loved ur click amazinggg

Saraswathy Balakrishnan  – (January 27, 2011 at 2:29 AM)  

wow!!Pavi hats off to u my dear...very simple and daughter will definitely fell in love with those quite strawberries:)

Raks  – (January 27, 2011 at 2:50 AM)  

Wow,looks so pretty! Great effort and the outcome is really fantastic Pavi!

Indian Khana  – (January 27, 2011 at 3:02 AM)  

Wow ...looks so beautiful ...lot for work but its paid off ....fab

Audax  – (January 27, 2011 at 3:08 AM)  

I just LOVE your final entremet the pattern design of strawberries is so cute and elegant and the filling is such a winner.

Wonderful work on this challenge.

Cheers from Audax from Sydney Australia.

Gayathri Kumar  – (January 27, 2011 at 3:11 AM)  

Amazing snaps. The strawberry pattern is so cute..

Finla  – (January 27, 2011 at 3:23 AM)  

Im in love with your design they look absloutley super beautiful.

Debugcooking  – (January 27, 2011 at 3:34 AM)  

Absolutely stunning Pavithra...Love yr strawberry work..

Priya Suresh  – (January 27, 2011 at 4:13 AM)  

Omg, PAvi u rock dear, beautiful patterns and delicious joconde, cant take my eyes from the clicks..

Sushma Mallya  – (January 27, 2011 at 4:18 AM)  

Beatiful :)...Just one word EXCELLENT the way u have dont it !!!

Umm Mymoonah  – (January 27, 2011 at 5:18 AM)  

Looks gorgeous Pavi, your strawberries in the biscuit jonde looks very cute. I made some last minute messy work, will post it later :)

Renata  – (January 27, 2011 at 5:57 AM)  

I love your entremets and all the variations you created! The design is so cute and your sponge is so white! Job very well done! Congratulations!

Jeyashris Kitchen  – (January 27, 2011 at 6:21 AM)  

i really appreciate ur great effort and it came out so well without disppointing u. Awesome pictures and great going pavi

Sanjeeta kk  – (January 27, 2011 at 7:03 AM)  

Love the strawberry pattern. Filling and the texture of is just the right. Gorgeous looking clicks!

Love2cook Malaysia  – (January 27, 2011 at 7:41 AM)  

Lovely colours, lovely presentation...everything looks lovely here! Good job dear..;)

divya  – (January 27, 2011 at 7:45 AM)  

Slurp soo tempting and drool-worthy dish..

Deepa  – (January 27, 2011 at 8:09 AM)  

wow, this is i wish i could eat it..looks superb..

Ruth H.  – (January 27, 2011 at 8:33 AM)  

I love this! Your design is beautiful, and your filling sounds so perfect! Your hard work is amazing and inspiring. Thank you so much for sharing your creativity!

Suja Manoj  – (January 27, 2011 at 9:16 AM)  

Gorgeous cake dear,just love it, can't take my eyes off from the pictures :)

KavyaNaimish  – (January 27, 2011 at 9:20 AM)  

Strawberry design is a perfect match for the filling u product is simply WOW..ofcourse excellent pics :)

Harika baratam  – (January 27, 2011 at 9:38 AM)  

Excellent work never seen this type of presentation fabulous loved it so much...........

shelley c.  – (January 27, 2011 at 9:42 AM)  

Strawberry bavarian cream sounds AMAZING, and your finished dessert is absolutely beautiful - the strawberries are both cute and fancy at the same time! Really awesome job. Oh, and your photographs are beautiful, also!!

Unknown  – (January 27, 2011 at 9:49 AM)  

excellent job, wonderful pictures, i dont have any words to express

Deeba PAB  – (January 27, 2011 at 9:56 AM)  

Well done with the challenge the patterned joconde. Came out beautifully. I did a Strawberry Bavarian Mousse for mine, and an Espresso Panna Cotta for the other.

Suji  – (January 27, 2011 at 10:08 AM)  

OMG...No words Pavi, awesome superb....

Menaga Sathia  – (January 27, 2011 at 10:21 AM)  

OMG !! looks gorgeous..Excellent job!!

Unknown  – (January 27, 2011 at 10:23 AM)  

thats one gorgeous looking cake....soo pretty must have tasted great!...shows all the hard work u put in!

Check out new event and giveaway at my blog:

Anu Nandu  – (January 27, 2011 at 10:35 AM)  

Pavithra - I'm standing up and saluting you! You are an epitome of patience. Love this post and the pictures - this indeed is a tough one and you came out with absolutely brilliant strawberry colors! Congrats!

Suz  – (January 27, 2011 at 10:48 AM)  

Absolutely beautiful! Everything about this post bright and cheery, and the strawberry design is so perfect and so eye-catching. Wonderful stuff. :)

Unknown  – (January 27, 2011 at 10:55 AM)  

OMG great work, done very beautifully as always Pavithra and looks luscious!

Hamaree Rasoi  – (January 27, 2011 at 11:09 AM)  

WOW! What a sponge! You have created a masterpiece.

Hamaree Rasoi

Nithya  – (January 27, 2011 at 11:42 AM)  

Lovely strawberries :) The pattern is nice :) looks like a lot of complication and well accomplished one :)

Swathi  – (January 27, 2011 at 12:21 PM)  

Beautiful, you did wonderful challenge.

Pushpa  – (January 27, 2011 at 12:29 PM)  

Absolutely gorgeous cake looks superb.

Prerna@IndianSimmer  – (January 27, 2011 at 12:49 PM)  

You really are an artist Pavithra! Its difficult to decide which is better the cake or the photos :-)

Laura  – (January 27, 2011 at 12:57 PM)  

AMAZING!!!! I remember seeing this in the forums and being bowled over. Just so pretty and clever. Beautifully plated, too.

Madhavi  – (January 27, 2011 at 1:14 PM)  

Absolutely gorgeous, divine, amazing, and awesome post!!!

lo81  – (January 27, 2011 at 3:04 PM)  

Your cakes are so cute and look delicious!

KrithisKitchen  – (January 27, 2011 at 3:13 PM)  

Awesome... and absolutely beautiful... great artwork...

Krithi's Kitchen

Jenni  – (January 27, 2011 at 3:56 PM)  

Oh my gosh!!! You are phenomenal! I cannot believe you piped out strawberries!!! Simply perfect! I bet it was a real show stopper!! Beautiful, beautiful job!

Panchpakwan  – (January 27, 2011 at 4:18 PM)  

Wow looks yummy and beautiful cake..Just amazing dear.

Prema  – (January 27, 2011 at 7:20 PM)  

Luks gr8!i know it's not at all easy work...Love the designs!

Cynthia  – (January 27, 2011 at 7:46 PM)  

I've learnt something new. Thank you!

gourmandrea  – (January 27, 2011 at 9:21 PM)  

your strawberries look just like mine....but prettier!!! hahaha :) Great job, so cute

chef_d  – (January 27, 2011 at 9:23 PM)  

I love the design you used. Cute strawberries! Excellent job!

The Betz Family  – (January 27, 2011 at 9:26 PM)  

Your strawberries look great, especially for being small and detailed! And I love the look of the strawberries on the top of the dessert. Nice job on the challenge!

suma  – (January 27, 2011 at 10:42 PM)  

This is simply stunning Pavithra! You guys are really daring bakers! You have done a fabulous job!

Kay | Wholesale Sticker Printing  – (January 28, 2011 at 12:41 AM)  

D-R-O-O-L, Oh my, if only I can get it from my monitor and eat it, I'll absolutely get one! I bet it taste heavenly, plus the cute presentation makes it even more yummy!

Santosh Bangar  – (January 28, 2011 at 2:35 AM)  


aipi  – (January 28, 2011 at 9:28 AM)  

Real treat to eyes, fabulous and beautifully done..

US Masala

Namitha  – (January 28, 2011 at 11:07 AM)  

Quite impressive and pretty. Really appreciate your patience and great work.Awesome ,Pavi

Sakshi  – (January 28, 2011 at 11:23 AM)  

Unbelievably gorgeous!! I wish you were living somewhere near me to teach me how to bake at least a decent cake :( I so want to taste this :(

Satya  – (January 28, 2011 at 11:54 PM)  

Oh God.. the colours and the pictures are just tempting.. lovely cake..

Angie's Recipes  – (January 29, 2011 at 12:04 AM) did you do that! This has got to be the best joconde I have ever seen. The strawberry pattern is so pretty.

Angie's Recipes  – (January 29, 2011 at 12:50 AM)  

p.s do you tint the batter before or after spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula?

I did something similar before, but without Joconde batter atop, so I wonder the picture(one coco, the other is plain) on top just layered with decor paste or already with Joconde batter? And if it's topped with Joconde batter, is it still necessary to spread a layer of décor paste first?

Aruna Manikandan  – (January 29, 2011 at 1:59 AM)  

gr8 job dear...
they look gorgeous dear :)

Robyn Clarke  – (January 29, 2011 at 9:48 AM)  

I love your strawberry design.


stacy :)  – (January 29, 2011 at 3:39 PM)  

Oh, so very pretty! Your strawberry pattern is just lovely and I'm sure the entremet was delicious!

Rama  – (January 29, 2011 at 10:41 PM)  

Wow Wow Wow, I am out of words when I look at this professional picture as well as execution. This is Amazing! You Rock. The dish appears to be right in front of me, but I cannot eat it. Hats off to you.

Swapna  – (January 30, 2011 at 4:12 AM)  

Wow Pavithra!!! Loved those perfect strawberry patterns... great work dear!!!

Mrs.Mano Saminathan  – (January 30, 2011 at 7:28 AM)  

beautiful clicks! Looks delicious and mouth watering!

Bergamot  – (January 30, 2011 at 9:05 PM)  

Wonderful, it is really eye-pleasing. The strawberries look lovely.

INMA  – (January 30, 2011 at 11:03 PM)  

Wonderful!!Your pattern was so perfect, I just love it, great job.

Inma (México)

Unknown  – (January 31, 2011 at 8:57 PM)  

Pavitra, that looks wickedly delicious! Please do check out my website - I have an event that is totally up your street -- Look forward to your participation... Cheers,
Priya Mahadevan

Aparna Balasubramanian  – (January 31, 2011 at 10:50 PM)  

YOur entremet is so pretty. Love those perfect strawberries on the white background. They look like the real deal.

Elk  – (February 2, 2011 at 1:41 AM)  

Very cute, the strawberries are lovely and I also adore the slices so neat and gelleed

Rosa's Yummy Yums  – (February 2, 2011 at 8:59 AM)  

Wow, so pretty! I love those cute patterns. Nice choice of filling. Great job.



Angie's Recipes  – (February 2, 2011 at 1:23 PM)  

Pavitra, I didn't get your email. No worry...I saw this recipe was used by many other fellow bloggers, with the same description, but the results were all different.

sadaf  – (February 2, 2011 at 2:09 PM)  

its looking great with strawberries pattern with lovely colors. excellent job pavithra

Kiwi the Fruit  – (February 6, 2011 at 8:39 AM)  

wow your blog is so informative and detailed! Gotta bookmark it!

Your cake is so beautiful,i like your imprime, u can draw very pretty strawberries :D ! And I like how u stacked the strawberries on top..they're just so pretty!

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