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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 - 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 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. 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.
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. 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.
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.
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 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.
- 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).
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!
The most accurate and complete description: Gioconda cake recipe - from the best culinary specialists in a large, but informative article, collected from all corners of the network and books.
This cake got its name from the "La Gioconda" biscuit, which differs from the usual biscuit in its preparation technique. First, the dough is made with almond flour, not wheat flour. Second, whole eggs and whites are used instead of yolks. Such a biscuit stays fresh for a long time.
INGREDIENTS
For biscuit:
- chopped almonds into flour - 200 g
- butter - 50 g
- powdered sugar - 25 g
- flour - 50 g
- sugar - 200 g
- eggs - 5 pcs.
- egg whites - 5 pcs.
For the cream:
- butter - 400 g
- sugar - 250 g
- strong coffee - 30 ml
- egg white - 2 pcs.
- egg yolk - 4 pcs.
- milk - 100 ml
For the chocolate ganache:
- butter - 30 g
- cream with 35% fat content - 50 ml
- white chocolate - 175 g
- milk - 120 ml
STEP-BY-STEP COOKING RECIPE
Prepare a biscuit. Beat 3 eggs with sugar and almonds with a mixer, 5 minutes. While continuing to beat, add the remaining eggs one at a time. Melt butter, add 1 tbsp. l. the resulting egg mixture, mix and set aside.
Beat whites with powdered sugar and add to the mixture of eggs and almonds. Mix gently.
Pour in the sifted flour, add the remaining mixture of eggs and melted butter. Mix.
Preheat oven to 230 ° C. Cover the round baking dish with parchment. Put 1/3 of the dough in a mold, level the surface. Bake for 7 minutes. Bake 2 more cakes in the same way.
Prepare the cream. Grind the yolks with half the sugar. Boil the milk and pour into the resulting mass. Stir, rub through a sieve and cool.
Boil the syrup from half the sugar and 300 ml of water. Beat with whites until the mixture cools.
Beat the butter separately with a mixer, gradually adding the mixture of yolks and milk.
Pour in coffee, then gently add whites whipped with sugar syrup. Mix gently and refrigerate.
Prepare chocolate ganache. Grate white chocolate. In a saucepan, combine milk and cream, place over medium heat and bring to a boil. Remove from heat, add chopped chocolate and butter immediately. Stir with a mixer until smooth.
Coat 2 biscuit cakes with chilled cream.
Place one cake on top of the other. Cover with the remaining sponge cake.
Gently pour half of the chocolate ganache on top of the cake. Smooth the surface with a culinary spatula. Smear the sides. Put the cake in the refrigerator for 1 hour. Spread the surface of the cake with a second layer of ganache, smooth the surface and refrigerate for another 2 hours. To decorate the cake, you can use fresh or canned berries, chopped milk and dark chocolate, as well as ready-made confectionery decorations. for example, sugar flowers.
Ganache is a mixture of melted chocolate, cream and butter. It can be made from different types of chocolate - bitter, milk, white. It is used for making chocolate creams and for pouring over cakes.
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COMMENTS
Almond Mona Lisa biscuit- the world confectionery classics. Moist, juicy, noble. A proven step-by-step recipe with a photo!
Hey! Eh, I haven't written here for a long time and really missed my favorite site!) Moreover, I have a lot to tell)
Today I will share a proven recipe for the most delicious and one of my favorite biscuits - Gioconda almond biscuit! I have long wanted to remove this recipe, but only recently had such an opportunity. What is good Mona Lisa biscuit? It is delicate, moist, juicy, so it does not need impregnation. And of course it's delicious! But it needs almond flour, and it's not cheap. So you can't call such a sponge cake a budget one. But what can you do? In addition, most often the Gioconda biscuit is used in mousse cakes, and not in traditional ones, and there the biscuit goes, you know, quite a bit)
So let's get started!
We will make a biscuit in a mold with a diameter of 18 cm.It can be cut into 2 cakes approximately 1.5 cm thick.
We take 2 eggs of the 1st category, 25 g of sugar, put everything in a bowl and beat well at a high mixer speed. Beat for a long time, about 10 minutes. We need the mass to become light-light, very lush, creamy, beautiful) I love these metamorphoses!
Add 50 g of almond flour. You can do it yourself, here I told you how. But you can also buy.
Gently, with a silicone spatula, with movements from bottom to top, so as not to destroy too much the airiness of the egg-sugar mass, mix.
Add 20 g of sifted wheat flour.
And mix gently again.
Pour 20 g of melted and cooled butter along the edge. Mix again.
In a separate, dry and clean bowl, beat 2 egg whites with a pinch of salt.
Add 25 g of sugar.
And beat well. But not to density, but to the point where the proteins are firmly held in an inverted bowl. Like a classic biscuit.
This recipe attracted me the most for the lack of butter in the creams. Indeed, it turned out to be so gentle, just melting in the mouth, that the eyes themselves close from pleasure, from tasting this coffee miracle. It is impossible to describe how delicious it is! Tender tenderness! Especially considering that I love coffee, and not so much for its taste as for its aroma. And there is plenty of aroma and taste.
Of the difficulties ... it's hard to cut an even piece, as the cake is very delicate. Therefore, a very sharp and thin knife is needed. The cake should be well chilled before slicing. I think if you serve to guests and in order not to spoil the mood with a crooked piece, you can put it in the freezer for 30 minutes before serving. The taste will not change during this time, but the pieces will be smooth and neat. And do not forget to wipe the knife dry before each new cut, or even better, put it in a glass of hot water, wipe it and cut it.
Well, I will also add ... at the moment this is one of the most memorable and liked cakes.
You will need:
Composition:
1. Gioconda biscuit with cocoa.
2. Ganache with white chocolate.
3. Chocolate cream.
4. Coffee syrup.
5. Mirror glaze.
Gioconda biscuit with cocoa:
- 2 eggs,
- 3 squirrels,
- 65 g of ground peeled almonds,
- 65 g icing sugar,
- 25 g flour,
- 20 g cocoa powder,
- 25 g melted butter.
Ganache with white chocolate:
- 100 ml of espresso,
- 200 g of white chocolate,
- 220 ml cream 35%.
Chocolate cream:
- 110 g of chocolate (70-75%), I used a simple “Coffee with milk” from “Russia”.
- 2 yolks,
- 20 g sugar
- 200 ml cream 35%.
Coffee syrup:
- 140 ml of espresso,
- 10 g sugar
- 1 tbsp of coffee liqueur.
Mirror glaze:
- 6 g leaf gelatin,
- 50 ml of water,
- 85 g sugar
- 37 g cocoa powder,
- 45 ml cream 35%.
How to cook:
1. Ganache with white chocolate: prepare an espresso, cool to room temperature. Melt the chocolate in a water bath. Add coffee portions, whisking after each portion. Stir in the cream until smooth. At this stage, ganache is like liquid sour cream. Put in the refrigerator for 2-3 hours, covered with cling film.
2. Chocolate cream or cremeux: (as for me the same ganache with dark chocolate, forgive me the real pastry chefs). Alena used gelatin in the recipe, I decided to try it without it, thinking if it doesn't thicken in the refrigerator, I'll add it. Beat the yolks with sugar until thick, lightweight (10 minutes). Mix with cream. Put on low heat and cook until slightly thickened (82 degrees), like English cream. Remove from heat and pour into a bowl with chocolate pieces. Stir until smooth. Strain through a sieve and refrigerate for 2-3 hours, covered with foil.
3. Gioconda biscuit with cocoa: preheat the oven to 220 degrees. On paper, draw 3 squares measuring 18 cm by 18 cm. Lightly brush with butter. I fit 2 on one baking sheet, and 1 on the second. Prepare a pastry bag without a nozzle. Sift flour and cocoa into a separate bowl, stir with a whisk. Melt the butter. Beat the whites until firm with sugar. Mix eggs with powdered sugar and almond flour, beat until thick, light, about 10 minutes. Stir in 1/4 of the beaten egg whites with a spatula, moving from top to bottom. Stir in dry ingredients and remaining proteins carefully. Add the oil just as gently. So that the cakes were the same, I divided the dough by weighing into three parts. I put each part in a bag and squeezed it out according to the drawing, slightly going beyond the borders. Bake for about 6-8 minutes. Remove from paper and cool. Crop to shape.
4. Coffee syrup: mix espresso with sugar until completely dissolved, cool, add liqueur.
5. Mirror glaze: soak gelatin in cold water. Mix water, sugar, cocoa and cream. Bring to a boil, simmer for 1 minute. Cool to 50 degrees. Add squeezed gelatin. Punch with a hand blender. Cool down. Working temperature 37 degrees.
6. Assembly: Place the form on baking paper, line the inside with border tape. Remove the chilled ganache from the refrigerator. Beat, starting at low speed, working at high speed, until sharp peaks, like Chantilly cream. In time it took me about 7-8 minutes. Beat the chocolate cream in the same way. It whipped up much faster. The consistency is similar to slightly thick sour cream. It is not necessary to beat very much, it will be difficult to level. Put 1 cake on the bottom of the mold, soak well with syrup. Top with half (it is better to weigh) the white ganache. Cover with the second crust, lightly press down around the perimeter, also saturate, cover with the second part of the ganache. Again the cake, again the impregnation and chocolate cream. Level well. Refrigerate for 3-4 hours. Pour icing on the cooled cake and refrigerate again for 3-4 hours. Remove form and tape before serving.
Uses quite often. It gives a special sophistication to pastries, cakes and even fruit casseroles such as charlotte, clafouti, etc. The French biscuit with the addition of almonds has its own name - almond chiffon Gioconde biscuit (fr. Biscuit Joconde).
Gioconda biscuit chiffon dough consists of the same ingredients as regular biscuit, but almond powder gives it a particularly pleasant note. Usually, the thickness of the finished biscuit does not exceed 3-5 mm, it has a soft and airy texture that is capable of absorbing all kinds of syrups and impregnations, which is what connoisseurs of confectionery art successfully use.
It only takes 40 minutes to make the almond biscuit as a base for the cake. The recipe is designed for the further preparation of dessert for 4-6 people. The size of the biscuit layer will be either 33.5 * 33.5 cm, or 30 * 40 cm, thickness 3-5 mm.
Almond biscuit ingredients
- chicken eggs - 5 pcs.
- almond powder - 125 g
- icing sugar - 125 g
- flour - 35 g
- melted butter - 50 g
- egg whites - 4 pcs.
- a pinch of salt
Almond biscuit recipe
The first step is to prepare all the ingredients. Free chicken eggs from the shell, place in a blender bowl. Add almond powder and icing sugar there. Beat the mixture. At the end of whipping, add sifted flour in small portions, and then add melted butter.
In another bowl of a blender, beat the egg whites until firm peaks. For the whites to whisk well, they should be at room temperature, not cold. When whisking, add a pinch of salt to the protein mass, so the process of filling the proteins with air will become more successful.
As soon as the whites are beaten, gently add the egg-almond mass into them in small portions, stirring in a circle with a spatula, so that the biscuit dough becomes homogeneous.
Prepare a baking sheet - cover it with oiled paper or glassine. If these are not at hand, you can grease a dry baking sheet with butter, and then sprinkle with flour. Shake off the remaining flour that has not adhered to the butter from the baking sheet.
Spread the biscuit dough over the surface of the baking sheet with a spatula, level the surface and put in the oven to bake for 10-12 minutes at a temperature of + 180 ° C. It is best to use an oven with forced air convection to bake almond biscuits, this is how you get a very airy confectionery masterpiece in texture!
Remove the baked biscuit from the oven and let it cool on a baking sheet. After the biscuit has cooled, free it from the paper (baking sheet) and use it as directed.
Almond biscuit can be prepared for cakes and pastries in advance, stored in the refrigerator, wrapped in plastic, so that it does not dry out and does not become saturated with odors.
Chocolate almond biscuit recipe
If you like chocolate almond biscuit, instead of 35 g of flour, as indicated in our recipe, add only 25 g, and replace the missing 10 g with 15 g of cocoa. All other ingredients are the same as for almond biscuit. The step-by-step recipe for making an almond-chocolate biscuit is the same as for an almond biscuit.
A useful tip for our beloved readers: Almond biscuit is used for luxurious classic French
Cooking a biscuit: beat 3 eggs with sugar and almonds with a mixer (I took ordinary fried almonds in bags and chopped them in a blender, it turned out with small nut crumbs, a special almond can be sold for these purposes, without a brown shell, as it eventually gives a cake dark shade, and in the magazine the biscuits are light), 5 min. While continuing to beat, add the remaining eggs one at a time. Melt butter (conveniently in the microwave), add 1 tbsp. l. the resulting egg mixture, mix and set aside.
Beat whites with powdered sugar and add to the mixture of eggs and almonds. Mix gently with a spatula.
Pour in the sifted flour, add the remaining mixture of eggs and melted butter. Stir, again with a spatula, mix easily.
Preheat oven to 230 degrees. Cover the round baking dish with parchment. Put 1/3 of the dough in a mold, level the surface. Bake for 7 minutes. Bake 2 more cakes in the same way. There is a lot of dough, so take a larger form, 28 cm. at least, I took a pizza mold (I don't have 28cm), with small sides, it is even more than 28cm, I didn't lay it with paper, I just greased it abundantly with butter.
Next, prepare the cream: grind the yolks with half the sugar. Boil the milk and pour into the resulting mass. Stir with a mixer to dissolve all the sugar, rub through a sieve and cool - I didn't have any lumps, the mass was absolutely homogeneous, so I didn't rub it through a sieve.
From half sugar and 60 ml. water to boil the syrup: pour sugar into a saucepan and add a little water, you should just cover, stirring everything all the time, over low heat, without boiling, dissolve the sugar and boil for another 1-2 minutes. Beat with whites until the mixture cools down (well, not until cold, warm). Pour in the syrup carefully, whisking all the time with a mixer, so that the protein is not cooked.
Beat the butter separately with a mixer, gradually adding the mixture of yolks and milk.
Pour in coffee, then gently add whites whipped with sugar syrup. Mix gently with a spatula and refrigerate.
Prepare chocolate ganache: bring the cream almost to a boil, break the chocolate into cubes and add to the cream, stir until dissolved, cool in the refrigerator or in a cool place, then beat with a mixer.
Here's a recipe from a magazine:
Grate white chocolate. In a saucepan, combine milk and cream, put on medium heat and bring to a boil. Remove from heat, add chopped chocolate and butter immediately. Stir with a mixer until smooth.
Form a cake: coat 2 biscuit cakes with chilled cream. Cover with the remaining sponge cake.
Gently pour half of the chocolate ganache on top of the cake. Smooth the surface with a culinary spatula. Smear the sides. Put the cake in the refrigerator for 1 hour. Spread the surface of the cake with a second layer of ganache, smooth the surface and refrigerate for another 2 hours.
To decorate the cake, you can use fresh or canned berries, crushed milk and dark chocolate, as well as ready-made confectionery decorations, such as sugar flowers.
Well, I haven't learned how to decorate yet, so I decorated it as best I could))), sugar cherries and whipped cream (which ended in the middle of the decoration :)).
Enjoy your tea!
