We interrupt our regularly scheduled restaurant review programming to bring you….! The next Daring Baker’s Challenge!
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.
When I first read through the Daring Baker’s Challenge for this month I probably sounded like this,
“I’m suppose to make WHAT?!?!?!!?!” ::insert panic screech here::
Then I read it about 20 more times and thought to myself, Well that actually doesn’t sound too difficult.
I originally had ambitious ideas about this cake. I originally wanted to do a German Chocolate base with Bavarian cream and raspberry jam. And then I ran out of time. Whoops? Well that and I’m actually trying to stay on a diet.
So instead I changed it up and went with a Banana Pudding. Homemade banana pudding. It was my first time making pudding and it was a great experience! Definitely worlds away from the boxed stuff.
So for the decor paste, I halved the recipe. And I STILL had too much left over. I may have eaten the leftovers, because the paste was just SO GOOD. Ugh.
As you can see, the sides of my cake didn’t come out to well. I blame a couple of things, my oven, my oven rack being too low, my computer for luring me away from said oven for too long, my cat. I tried to go simple with the design, and may have left it on the pan for too long. I also think I didn’t put enough of the sponge on the imprime. The bottom of my cake was actually done on a whim because I had leftover paste. Less baking time plus putting the cake on the top rack made the bottom absolutely gorgeous. Now I know for next time.
This was really a fabulous challenge and I’m really glad I was able to learn such a great technique. I definitely look forward to refining it and playing around with it. And maybe someday I’ll actually make the original cake I planned for.
Banana Pudding Entremet
Jaconde sponge and paste recipe provided by Astheroshe who hosted this month’s Daring Baker’s Challenge. Banana pudding recipe adapted from Evil Shenanigans
- 3/4 cup/ 3oz almond flour/meal*
- 1/2 cup plus 2 tablespoons/2⅔ oz confectioners’ sugar
- 1/4 cup/1 oz cake flour
- 3 large eggs
- 3 large egg whites
- 2 1/2 tsp/ ⅓ oz white granulated sugar
- 2 tbsp/1oz unsalted butter, melted
A note about the almond flour/meal. If you want to spend $11 on what branded as “Almond Meal/Flour” then by all means do it. But if you want to spend about $3 instead, buy a package of blanched sliced almonds, and run them through your food processor for about 5 minutes. *POOF* Almond Flour.
In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks (I am currently the QUEEN of egg whites. This used to not be the case). Reserve in a separate clean bowl to use later. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl).
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). 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 batter to be used later.
- 7 tbsp/3.5oz unsalted butter, softened
- 3.5oz Confectioners’ sugar
- 3 large egg whites
- 3oz cake flour, sifted
- 1 oz cocoa powder
Cream butter and sugar until light and fluffy (use stand mixer with blade). Gradually add egg whites. Beat continuously. Fold in sifted flour.
- 2 cups milk (I used 1%)
- 2/3 cup sugar
- 3 tbsp cornstarch
- 2 tsp vanilla bean paste (or vanilla extract)
- 1/4 tsp salt
- 1 egg
- 1 egg yolk
2 tbsp butter
- 2-3 large bananas, sliced into 1/8″ slices
- Vanilla wafers
- Whipped cream
Preheat oven to 475 degrees.
Spread a thin layer of the paste onto a silicone baking mat, or parchment paper on an upside down baking pan. Pattern the paste into what you want. Use your imagination! Put in the freezer for 15 minute to harden.
Remove from the freezer and quickly pour about half of the sponge cake batter to cover the design and quickly put into the oven, on the highest rack if you can. Bake until the sponge bounces back at you. This can take anywhere from 7-15 minutes. It all depends on your oven and your pan. Do not, I repeat, DO NOT, leave your oven while it is baking. Just.Watch.It.
Pour the remaining batter (and make another pattern if you want!) into a spring form pan. Once the first part of the cake is finished remove from oven and put the cake in. Bake for another 10-15 minutes.
Once the cake base is finished, pop the springform pan apart. Using just the ring, you want to cut your jaconde so it goes entirely around the pan (on the inside) The height should be about halfway up the pan (or more if you want!) Make sure your pattern is up against the ring.
Now time to make the pudding!
In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling.
Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted. Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.
In a separate bowl, mash up the banana, leaving a couple of chunks. Mix the banana into the custard. Refrigerate for at least an hour before assembling the cake.
Once the pudding has partially set, put the sponge base into the springform pan and pour the pudding into it. Cover with whipped or homemade whipped cream and smashed vanilla wafers. Put in the fridge for another hour to set. Then eat!