Now let’s put it in English. Sponge cake with a baked-in design wrapped around layers of cake and cream. I’m sure that’s not a direct translation. Maybe not even close. But I think it’ll work.
I first saw this technique in the book “The Fundamental Techniques of Classic Pastry Arts” from The French Culinary Institute. When I first saw it, I was amazed and confused. The cake looked like a hundred mini vertical layers of white and chocolate cake. How did they do it??
I’m a big fan of anything artsy when it comes to baking as I’m sure you are too. If it looks pretty it usually tastes even prettier. And WOW do these look pretty!
A joconde starts with a tuile paste that is piped or spread onto a nonstick surface. Then a sponge cake is thinly spread over the top and baked.
After it’s baked, it is removed from the surface and placed around the inside of a form. Then it is filled with mouse and/or cake. No frosting needed for this decadent dessert.
Here are several different examples of a Joconde that have tutorials and recipes to go with them.
Joconde Cake with Decorative Tuile Paste
This first tutorial is by Naomi at bakersroyal.com. She shares a great basic recipe with some great tips to help you get the best final product.
For example she recommends that you use a Silpat or other nonstick mat instead of parchment paper.
The reason why is because parchment has a tendency to bunch and wrinkle while baking and that would make your cake wrinkled in the end.
Normally that wouldn’t be an issue but where the cake is the decorative part of the dessert, it is best to do everything you can to make it smooth.
Lemon-Rhubarb Mousse Cakes
These are an amazing combination of comfort and feel-good flavor with such refinement and beauty.
Jayme from DelectableDeliciousness.com created these amazing jocondes. Aren’t they beautiful?
A joconde can be a small single serving cake like these or a larger cake. I love the design on these cakes and I especially love how they are different with each cake.
It’s as simple as running a decorative comb across the batter. You can do straight lines, zig zags, curvy lines. There are even stencils
that you can use to create a pattern.
Mango Mousse Cake
If designing with the tuile paste is intimidating to you or you just want something with a little less fuss, you can check out this recipe by Charlotte from ambitiousbubble.blogspot.com.
Charlotte wanted her joconde to have a feel of mango so she took her sponge cake recipe, divided it into thirds and colored the batter in pink, orange, and yellow.
Then she swirled the batter to get the marbled look she was going for. It looks like a bite of mango to me!
Mint-White Chocolate Mousse Cake
Here’s a joconde that has been wrapped with a chocolate transfer sheet. Never wrapped anything with chocolate? It’s really simple. You simply spread chocolate or white chocolate over the transfer sheet.
Once the chocolate is not too firm but not drippy, you pick it up and wrap it around the cake. Once it’s set, just pull the acetate away and there you have it!
This would be a nice effect if you want to add a crunchy texture to the smooth mousse and cake. . . or it could be a great fix if the outer layer of sponge cake doesn’t look quite as great as planned.
Acording to Heather of sprinklebakes.com, this recipe is, “a true mint-lover’s nirvana”. Sounds good to me!
Lime Mousse Cake with Prickly Pear Gelee
Sheryl at breakingbreadblog.com shows you how to make a white tuile paste and then marble it. Most tuile pastes are chocolate so they contrast well with the sponge cake.
This recipe gives you the flexibility of working with any colors you want. Any colors, any patterns. And the prickly pear gelee sounds amazing doesn’t it?
Chocolate-Coffee Joconde Cake
I couldn’t leave without showing you how personalized you can get with a joconde. Allison over at dolcettoconfections.blogspot.com made these delicate looking cakes. I love how she piped the word “Love” into the cake.
This opens up a world of endless possibilities. I’m already picturing in my mind a beautiful table setting with jocondes in place of name cards.
You could pipe all of your guests names into the cake. Wouldn’t that be fun? Just make sure you pipe the letters backwards. Otherwise you would end up with backwards writing when you remove your cake from the mat.
Are you making plans for an occasion to use some of these recipes? I know I am!