It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze.
Amelia’s recipe for the joconde cake was very tasty. You can find that recipe at this link. One note on the recipe is that the ingredient list calls for almond and vanilla extract but they are not mentioned in the instructions. Just add them after adding all the eggs in step 8. I baked up the remains of my joconde paste by itself and used this as the bottom of my cakes. I used a circle cutter to cut out cake circles and placed them at the bottom inside each of the pipes. A joconde sponge is a decorative almond-flavored sponge cake made in layers. Opera opéra gateau gâteau is an elaborate version, of it here made with kirsch syrup and a. Chocolate ganache equipment: And preparation you will need/a 33x23cm 13x9in swiss roll tin and-a free standing. food mixer  (March 2013). Opera cake is a French type of cake. It is made with layers of almond sponge cake (known as Joconde in French) soaked in coffee syrup, layered with ganache and coffee buttercream, and covered in a chocolate glaze.  How to Make Joconde. Any time you set out to make cake — especially a foam-based sponge cake like joconde — it’s very important that you have all your ingredients pre-measured and at-the-ready. You also want to have all your ingredients at room temperature. Begin by brushing melted butter on your parchment-lined sheet pans. By November 2012, Joconde contained over 475,000 object listings online and over 290,000 with images, from 366 collections in France, including 209,350 drawings, 63,547 paintings, 34,561 prints, 34,102 sculptures or 16,631 costumes and their accessories and is still expanding. The Joconde listing details are highly structured, using a special vocabulary, which allows for very specific and accurate searches, helped as well by the index. A small number of the best known objects have a prose commentary. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour). Archive 2008-05-01. Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour). Spread the remaining buttercream on the cake and then top with the third square of joconde. Archive 2008-05-01. Spread another third of the Cake Studio and Bakery. La Joconde is a custom cake design studio and bakery in Portland, Oregon. We design and make beautiful and delicious wedding cakes, and cakes created to complement any celebration – from anniversaries and birthdays, quinceaneras, quinceañeras bridal and baby, showers to corporate. events  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
http://www.sweetdreamscakeapp.com/2013/04/09/the-mystery-behind-joconde-cakes/ http://www.bbc.co.uk/food/recipes/opera_cake_04536 https://en.wikipedia.org/wiki/Opera_cake http://joepastry.com/category/pastry-components/joconde/ https://en.wikipedia.org/wiki/Joconde http://www.wordnik.com/words/joconde http://www.lajocondecakes.com/ http://www.thedaringkitchen.com/recipe/biscuit-joconde-imprimeentremet
what is joconde cake