Gioconda biscuit recipe. Gioconda almond biscuit

04.05.2020 Bakery

This cake is prefabricated - the biscuit was translated separately, the mousse separately - all from the book by Pierre Herme "", my assembly.

The name comes from the eponymous French almond biscuit "Joconde", which is the basis of many cakes, rolls and desserts. All I can say to maximize the delight of cooking and taste is that I have touched the magic of French art. And despite all the seeming complexity, it is a pleasure to work with this cake.

Try to cook and you, and I, in turn, will help create it - in great detail, with my comments and the author himself, with photographs and an amazing result!

Ingredients:

P? Te? biscuit Joconde - Biscuit dough"La Gioconda"

Cooking: 25 minutes
Serving: for 500 g of dough

30g flour
20g butter
100g ground almonds
100g sugar
3 whole eggs
3 egg whites
15g icing sugar
1 tbsp. l. red liquid food coloring (if yours is dry, then dilute with a little water) if you don't have a dye or don't want to mess with it, take cocoa.

Mousse? la fraise - Strawberry mousse

Cooking 20 minutes
Serving: 600 g mousse

350g strawberries (or raspberries)
1 lemon
5 sheets of gelatin (or 15 g gelatin)
250g Italian meringue
160 ml liquid cream

Meringue italienne

Cooking: 10 minutes
Serving: for 500 g meringue

85 ml water
280 g icing sugar
5 egg whites

Syrup:
Strawberry syrup (or jam)
water

Additionally:
250 g fresh strawberries for decoration
1 bag of cake jelly

P R I G O T O V L E N I E:

Let's start slowly, in detail, with a biscuit. And I want to start with some advice from the chef:

“The main challenge is to introduce air bubbles into the dough. In most cases, this stage is the key to success, as it determines whether the biscuit is fluffy or flat. Here, of course, you need patience.
If you prefer to beat the dough with an electric food processor, make sure the whisk is tilted. Vertical whisks give a really mediocre result, and you would have to keep the whole combine at an angle, which is impractical and inconvenient to beat the mass with dignity. "

I have not met a food processor where the beaters were tilted, and therefore I whipped everything with a hand mixer, tilting the bowl.

1. Sift flour into a bowl. Melt the butter in a small saucepan and let cool.

If you can't find almond powder, you can make one yourself. At the beginning, be sure to peel it - pour in the almonds hot water for 10 minutes. Drain the water and rinse it cold water... Pour boiling water over again and let stand until the water cools completely. The almonds themselves will pop out of the peel. Before grinding it, it is necessary that it is completely dry, at least overnight. And in the morning you can already grind it in a coffee grinder or meat grinder.

Combine almond powder and icing sugar in a bowl. Add 2 eggs. First one, beat well, then the second.

2. Beat the mass very strongly and for a long time at an angle, adding air bubbles to the dough, we must make it lighter: the dough should double in volume. And only then add the last egg. Beat for another 5 minutes.

3. Add, with constant whipping, half of the melted butter. Mix well. Then pour out the rest.

4. Beat separately egg whites until light foam, gradually introduce sugar. Beat until firm peaks. Into the resulting dough, add 1/3 of the protein mass. Stir gently with a spatula or spatula to lighten our dough.

Then add all the proteins alternately with flour, which you sift through a sieve to the mass. Mix slowly and gently. The dough will be very airy.

5. We spread about half of the dough in a split form, not greased with anything. We level it and send it to a preheated oven up to 180C for 15 minutes. Willingness to check with a wooden stick.

6. Divide the remaining dough into two parts. Add 1 tbsp to one. l. red food coloring. The dough should turn a nice pink color.

7. Cover the baking sheet with baking paper. Pour the white dough on one side and smooth. The second is pink. The dough should not lie in a thick layer, about 3-4 mm.

We take out the form with the base:

For the same amount of time (+ -) we bake a biscuit on a baking sheet. It should be slightly browned.

Turn it over onto a cutting board or towel, slightly sprinkled with icing sugar and remove the paper. We remove the detachable sides from the form and take out the base of the future cake.

Gourmet advice:
After cooking, the dough is perfectly soaked in syrups, according to various desserts and becomes soft. It keeps very well in the refrigerator, wrapped in plastic wrap.

Advice:
This is very important when you mix proteins into the dough - when they have already fully combined with the dough, then you must cook immediately, otherwise the dough will fall off.

Chef's advice:
Why don't we overheat the raspberry / strawberry puree?
Try it in one day, enjoy the warmth raspberry puree, feel the delicious aroma of raspberries or strawberries fill your kitchen. Alas, these odors will quickly evaporate, and all goes into the ground, taking away all the aroma of raspberries and strawberries, which is only found in fresh berries that have not been cooked.
To dissolve gelatin, you need to warm the berry, but retain the aroma. fresh raspberries or strawberries can't warm. Physicists know the minimum temperature to dissolve gelatin: 36C. Above this temperature, the gelatin molecules disperse in the water and combine to form a gel. There is not a clear border and we cannot risk it - the maximum temperature rise is possible only up to 50C.

1. I used strawberries. First, use a blender (or fork) to make the strawberry puree. Then, use a wooden spatula to rub this puree through a sieve into a bowl. You will get somewhere around 200 g. Squeeze the lemon juice into it.

2. Fill the gelatin with water, just until it completely covers it. Leave until completely swollen. Put it in a saucepan, and put it on water bath... Add a quarter of the strawberry puree to it, and with constant stirring with a whisk, heat the mixture to 40C (the gelatin should completely dissolve, the raspberries slightly change color - turn gray and go light steam). Remove from heat and add the rest berry puree, stir with whisk until combined.

3. Pour the cream into a bowl, place the bowl in a bowl of ice and beat until peaks are stable. Put it in the refrigerator for now.

- Boil water and sugar in a saucepan, while cleaning the walls with a wet brush.

- Using an electric mixer beat the egg whites until stiff peaks "bec d'oiseau" (bird's beak).

Switch the mode to medium speed and, while whisking, pour in a thin stream sugar syrup... Beat for a few more minutes.

5. Toss the strawberry-lemon jelly mixture with Italian meringue.

6. The resulting mixture with whipped cream. Stir gently from bottom to top to prevent the mousse from settling.

Assembly:

Now comes the fun part. We need a ruler and thread (or tape measure).

To begin with, we turn our base upside down (so that the ruddy top crust is at the bottom, and the porous bottom at the top, so it is better saturated). We cut it slightly around the circumference, so that when we connect the split walls, there is a small gap between the biscuit and the wall. Our sides will be there. The gap should really not be large, equal to the thickness of the baked sheets, this is important. They should be as tight as possible. And, mixing strawberry syrup (or jam syrup) with a little water, soak the biscuit.

Now we measure the circumference and height. We add + 1 cm to the height. It turned out that the thickness of the strips should be 3 cm, and the length 7. We make marks on the pink and white biscuit equal to our calculations and cut out. I put the white on the pink so that everything worked out smoothly.

Alternating, we insert our strips between the base and the walls.

When the mold shrinks and closes, they will fit very tightly, without a single gap.

Pour out half of the mousse.

We put the remaining strips on top, slightly pressing them down.

And fill with the remaining mousse, very carefully so that the strips do not shift.

We put it in the refrigerator for the night.

In the morning, cut the strawberries into petals and lay them on top of the frozen mousse. And pour the cake jelly on top, adding a little strawberry syrup to it for the color, diluted according to the instructions on the package. We put it in the refrigerator until it solidifies.

And a piece of boundless pleasure:

Enjoy your tea!

Ingredients (for a cake with a diameter of 15 cm, a height of 7-8 cm):
For Gioconda biscuit:
- 120 g eggs (about 3 medium eggs)
- 85 g almond flour
- 80 g egg whites (about 2 medium eggs)
- 75 g icing sugar
- 30 g unsalted butter
- 25 g flour
- 10 g sugar

For Sabayon cream:
- 20 g water and 20 g sugar (for sugar syrup)
- 150 g whipping cream (35-38% fat)
- 16 g egg yellows
- 2-3 tablespoons of powdered sugar

For rum syrup for biscuit impregnation:
- 75 g of water
- 65 g sugar
- 15 g dark rum

For the caramelized banana:
- 1 banana
- 30 g brown sugar
- 10 g unsalted butter

For Italian meringue:
- 80 g sugar
- 40 g egg whites
- 20 g of water

For Shibust Lime Cream:
- 115 g of Italian meringue (see below)
- 72 g lime juice
- 23 g egg yolks
- 7 g sugar (I)
- 7 g corn starch
- 7 g sugar (II)
- 1 g of gelatin powder
- 1 g lime zest

For the banana mousse:
- 80 g ripe banana
- 9 g sugar
- 7 g lemon juice
- 7 g white rum
- 1 g of gelatin powder
- 135 g of whipped cream (left over from Sabayon cream)

For apricot glaze:
- 3 tbsp apricot marmalade / jam or preserves
- 120 ml of water
- 1 tbsp. l. clear jelly for the cake (I use Glaze by dr.Oetker)

For decor:
- cocoa powder
- slices of fresh banana and lime

Cooking method:
Mona Lisa biscuit:
Sift together into a separate mold: almond flour, icing sugar, flour. Introduce the eggs in portions, stirring thoroughly each time until smooth. In another bowl, beat the egg whites until soft peaks, add sugar and continue whisking until firm peaks. Gently and in parts add the proteins to the dough, stirring with a spatula from bottom to top. Add melted butter at the very end.
I have a fairly medium oven, so there is no way to put in 1 large sponge cake pan. So I divided the dough in two and baked it twice.
Preheat the oven to 200 degrees C.
On a baking sheet covered with parchment, pour the dough, flatten and put in the oven for 12-15 minutes. Bake until golden brown. Remove the finished biscuit from the baking sheet, cool and cut out cake blanks from it: 2 cakes with a diameter of 15 cm and strips, the height of the form in which the cake will be assembled. If you divide the preparation for several days, then the cakes need to be wrapped tightly cling film and store in the refrigerator.

Caramelizing the biscuit:
The caramelization itself takes literally 1 minute, but the preparation of the ingredients for it takes time. We need to prepare the Sabayon cream.

Sabayon cream:
Pour the yolks into a small bowl with high sides and set aside. Pour the cream into a pre-chilled deep mold and beat until firm peaks, refrigerate until use.
Mix sugar and water in a small saucepan, bring to a boil and heat only until the sugar is completely dissolved, then remove from heat and immediately measure 20 g of syrup from this amount, the rest is not needed.
Place the form with the yolks in a water bath and, stirring constantly with a whisk, mix with the still hot syrup. Begin whisking the mixture until it becomes lighter and more fluffy. Then remove from the water bath and continue whisking until light and doubled. Gently stir in 12 g of whipped cream (put the rest in the refrigerator, it will go to banana mousse) and mix until smooth.
Sabayon is ready!
Turn the oven on to the “grill” mode.
Grease the strips of biscuit on top with a thin layer of Sabayon cream and sprinkle a little with powdered sugar. Place in the oven for 30-40 seconds.
It is important not to burn the biscuit! All you need is a caramel brown crust.
Remove the biscuits, turn them over to the other side and repeat the previous process. Thus, both sides will be caramelized.

Rum syrup for impregnation:
In a small saucepan, mix sugar and water, heat until the sugar is completely dissolved. Then remove from heat, let stand for 10 minutes and add rum. Stir and soak biscuit cakes(on one side) and caramelized stripes (on both sides). **
*** It does not have to go all the syrup for impregnation, I have about half of the unused, but little advice: saturate the cake that will go “inside” the cake more than the one that will go down (just so that the bottom cake does not get completely wet and does not fall apart when cutting).

Caramelized Banana:
Cut the banana into 1 cm thick circles. Pour sugar into the pan, put on the fire and wait until it begins to “melt”. Then put banana mugs on top and heat for 1 minute, turn the ruddy side up, add oil and keep for another 1-2 minutes. The banana should be soft, but keep its shape and not turn into mush. Remove from heat and transfer to a sheet of parchment. Cool and set aside.

Shibust Lime Cream:
Mix gelatin with 2 tablespoons of cold water and leave to swell.
In a small saucepan, combine lime juice, zest and one part sugar (7g). Put on fire and bring to a boil. At the same time, in another bowl, mix the yolks with starch and the remaining sugar (7 g), stir until smooth. custard: When the lime juice boils, remove it from the heat, strain from the zest and add a third to the yolks first, stirring constantly, and then the rest. Stir and pour back into a saucepan, return to heat and, stirring constantly, bring to a boil. When the cream thickens, remove it from the heat, add the swollen gelatin, stir and leave to cool for 10 minutes, stirring occasionally.

Italian meringue:
In a small saucepan, mix sugar and water, put on fire, stirring occasionally until sugar dissolves, and heat to 117 C. At the same time, beat the whites until soft peaks. When the syrup is ready, remove it from the heat and, without stopping whipping the whites, pour it in a thin stream from the side. Continue whisking until fluffy and glossy, about 2 minutes.
Add the finished meringue to the custard lime cream and mix until smooth.
Set aside, but do not put in the refrigerator (otherwise the gelatin will begin to act faster and the cream will harden).

Banana mousse:
Dissolve gelatin with 2 tablespoons of cold water and leave to swell.
Purée the banana and transfer a third of the mashed potatoes to a small saucepan set in a hot water bath (at least 80 C). Add swollen gelatin, stir and add lemon juice and sugar. Stir until the sugar is completely dissolved, then remove from the water bath. banana puree and rum, stir again and gently add the whipped cream. Stir until smooth and the mousse is ready to use.

Assembly:
Install a ring in which the cake will be collected. Lay an acetate foil along the walls. Put caramelized biscuit strips close to the walls, there should be no gaps between them and they should fit snugly together at the joints. Put the first cake down.
Put the lime "Shibust" on top of the biscuit, smooth and cover with the second cake layer. Press it down slightly so that there are no "air pockets" left.
Spread the caramelized banana evenly over the top. Spread banana mousse on top and smooth. Refrigerate for several hours or overnight.

Apricot glaze:
Pour water into a small saucepan, add apricot jam and gelling powder. Stir and put on fire. Bring to a boil, stirring occasionally and then heat for another minute. Remove from heat, strain off apricot pieces and then pour over cake. The thickness of the apricot glaze can be made at your discretion, I have 5-7 mm.

Decor:
Cocoa powder and fresh banana and lime slices.
So that they do not "wind up", grease them with the remaining apricot glaze. Serve chilled.

Enjoy your tea!

This cake is prefabricated - the biscuit was translated separately, the mousse separately - all from the book by Pierre Herme "Le LAROUSSE des DESSERTS", my compilation.

Try to cook and you, and I, in turn, will help create it - in great detail, with my comments and the author himself, with photographs and an amazing result!

Ingredients:

Pâte à biscuit Joconde - Gioconda biscuit dough

Cooking: 25 minutes
Serving: for 500 g of dough

30g flour
20g butter
100g ground almonds
100g sugar
3 whole eggs
3 egg whites
15g icing sugar
1 tbsp. l. red liquid food coloring (if yours is dry, then dilute with a little water), if you do not have a coloring agent or do not want to mess with it, take cocoa.

Mousse à la fraise - Strawberry mousse

Cooking 20 minutes
Serving: 600 g mousse

350g strawberries (or raspberries)
1 lemon
5 sheets of gelatin (or 15 g of gelatin)
250g Italian meringue
160 ml liquid cream

Meringue italienne - Italian meringue

Cooking: 10 minutes
Serving: for 500 g meringue

85 ml water
280 g icing sugar
5 egg whites

Syrup:
Strawberry syrup (or jam)
water

Additionally:
250 g fresh strawberries for decoration
1 bag of cake jelly

P R I G O T O V L E N I E:

Let's start slowly, in detail, with a biscuit. And I want to start with some advice from the chef:

I have not met a food processor where the beaters were tilted, and therefore I whipped everything with a hand mixer, tilting the bowl.

1. Sift flour into a bowl. Melt the butter in a small saucepan and let cool.

If you can't find almond powder, you can make one yourself. Be sure to peel it first - pour hot water over the almonds for 10 minutes. Drain and rinse with cold water. Pour boiling water over again and let stand until the water cools completely. The almonds themselves will pop out of the peel. Before grinding it, it is necessary that it is completely dry, at least overnight. And in the morning you can already grind it in a coffee grinder or meat grinder.

Combine almond powder and icing sugar in a bowl. Add 2 eggs. First one, beat well, then the second.

3. Add, with constant whipping, half of the melted butter. Mix well. Then pour out the rest.

4. Separately beat the egg whites until light foam, gradually add sugar. Beat until firm peaks. Into the resulting dough, add 1/3 of the protein mass. Stir gently with a spatula or spatula to lighten our dough.

Then add all the proteins alternately with flour, which you sift through a sieve to the mass. Mix slowly and gently. The dough will be very airy.

5. We spread about half of the dough in a split form, not greased with anything. We level it and send it to a preheated oven up to 180C for 15 minutes. Willingness to check with a wooden stick.

6. Divide the remaining dough into two parts. Add 1 tbsp to one. l. red food coloring. The dough should turn a nice pink color.

7. Cover the baking sheet with baking paper. Pour the white dough on one side and smooth. The second is pink. The dough should not lie in a thick layer, about 3-4 mm.

We take out the form with the base:

For the same amount of time (+ -) we bake a biscuit on a baking sheet. It should be slightly browned.

Turn it over on a cutting board or towel, slightly sprinkled with powdered sugar and remove the paper. We remove the detachable sides from the form and take out the base of the future cake.

Gourmet advice:
After cooking, the dough is perfectly soaked in syrups, according to various desserts and becomes soft. It keeps very well in the refrigerator, wrapped in plastic wrap.

Advice:
This is very important when you mix proteins into the dough - when they have already fully combined with the dough, then you must cook immediately, otherwise the dough will fall off.

Mousse

Chef's advice:
Why don't we overheat the raspberry / strawberry puree?
Try it in one day, enjoy the warm raspberry puree, feel the delicious aroma of raspberries or strawberries fill your kitchen. Alas, these odors will quickly evaporate, and all goes into the ground, taking away all the aroma of raspberries and strawberries, which is only found in fresh berries that have not been cooked.
To dissolve the gelatin, the berries need to be warm, but heat cannot preserve the aroma of fresh raspberries or strawberries. Physicists know the minimum temperature to dissolve gelatin: 36C. Above this temperature, the gelatin molecules disperse in the water and combine to form a gel. There is not a clear border and we cannot risk it - the maximum temperature rise is possible only up to 50C.

2. Fill the gelatin with water, just until it completely covers it. Leave until completely swollen. Put it in a saucepan and put it in a water bath. Add a quarter of the strawberry puree to it, and with constant stirring with a whisk, heat the mixture to 40C (the gelatin should completely dissolve, the raspberries slightly change color - turn gray and go light steam). Remove from heat and add the rest of the berry puree, stir with a whisk until combined.

3. Pour the cream into a bowl, place the bowl in a bowl of ice and beat until peaks are stable. Put it in the refrigerator for now.

4. Italian meringue:

- Boil water and sugar in a saucepan, while cleaning the walls with a wet brush.

- Using an electric mixer beat the egg whites until stiff peaks "bec d'oiseau" (bird's beak).

Switch to medium speed and whisk in a thin stream of sugar syrup. Beat for a few more minutes.

5. Toss the strawberry-lemon jelly mixture with the Italian meringue. 6. The resulting mixture with whipped cream. Stir gently from bottom to top to prevent the mousse from settling.

Assembly:

Now comes the fun part. We need a ruler and thread (or tape measure).

Alternating, we insert our strips between the base and the walls.

When the mold shrinks and closes, they will fit very tightly, without a single gap.

Pour out half of the mousse.

We put the remaining strips on top, slightly pressing them down.

And fill with the remaining mousse, very carefully so that the strips do not shift.

We put it in the refrigerator for the night. In the morning, cut the strawberries into petals and lay them on top of the frozen mousse. And pour the cake jelly on top, adding a little strawberry syrup to it for the color, diluted according to the instructions on the package. We put it in the refrigerator until it solidifies.

And a piece of boundless pleasure:

Enjoy your tea!

This cake is prefabricated - the biscuit was translated separately, the mousse separately - all from the book by Pierre Herme "", my assembly.

Try to cook and you, and I, in turn, will help create it - in great detail, with my comments and the author himself, with photographs and an amazing result!

Ingredients:

P? Te? biscuit Joconde - Gioconda biscuit dough