![Picture](/uploads/1/6/4/6/16460548/687695.jpg)
Pan ready for Jaconde batter
OBJECTIVES:
Review Terms:
TPT = Tant pour Tant -- 1 part almond flour to 1 part powdered sugar or granulated sugar
Biscuit Jaconde: a spongecake that can be used as a base in a variety of tortes, characterized by the addition of a pate a decor-paste used to create a design in the finished biscuit.
- TPT, whole eggs and egg yolks, whip on high to 3 times the volume
- Whip egg whites and granulated sugar to medium peak and fold into the whole egg mixture.
- Fold in flour.
- Spread into sheet pan set with a pate a decor-paste design and bake as needed for torte.
Production:
Build components for Blackberry Lemon Mousse Cake
Puff Pastry dough (3 double book turns)
Chocolate Almond Flour Cake (for Rubies Torte)
TIMELINE:
Prepare Pate a Decor-paste and prepare pan; freeze; prepare puff pastry dough; chill
Prepare Biscuit Jaconde batter; pour into decor-paste pan,bake; prepare Dacquoise, bake; complete turns of puff pastry
Prepare Blackberry Insert; complete turns of puff pastry; prepare Blackberry Glaze
Prepare Chocolate Almond Flour Cake, bake; complete puff pastry turns; glaze Opera Torte
complete puff pastry turns; wrap compents and refrigrate; Clean
PREP LIST:
Eggs
Butter
Flour (Bread, Cake, Pastry, All-Purpose)
Sugar
Heavy Cream
62% Couverture
Coating Chocolate
Almond Flour
Powdered Sugar
Lemons
Blackberries
Food Coloring
RECIPES:
Biscuit Jaconde with purple pate a decor-paste
Blackberry Gelee
Dacquoise
Puff Pastry dough
Chocolate Almond Flour Cake
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake molds
Small sauce pot
Stand mixer
Acetate
Cardboard Cake rounds
SUMMARY:
Today we learned about Jaconde cakes and how to create decorative patterns with it using a decor-paste that is baked into the cake. This is common for torte with cake walls used as a border. The cake or biscuit is made using the separated egg-foam batter. The cake layer has to be thin so it is usually baked in a sheet pan instead of in cake rounds, and the strips for the borders are cut out of the cake for the outside of the cake.
PERSONAL OBSERVATIONS:
Working with delicate cakes like Jaconde and Viennois biscuits, you must be very quick and be careful not to over bake the components or the torte will be dry. Each of the components of these tortes may be different but the way these tortes are built are basically the same.
OBJECTIVES:
Review Terms:
TPT = Tant pour Tant -- 1 part almond flour to 1 part powdered sugar or granulated sugar
Biscuit Jaconde: a spongecake that can be used as a base in a variety of tortes, characterized by the addition of a pate a decor-paste used to create a design in the finished biscuit.
- TPT, whole eggs and egg yolks, whip on high to 3 times the volume
- Whip egg whites and granulated sugar to medium peak and fold into the whole egg mixture.
- Fold in flour.
- Spread into sheet pan set with a pate a decor-paste design and bake as needed for torte.
Production:
Build components for Blackberry Lemon Mousse Cake
Puff Pastry dough (3 double book turns)
Chocolate Almond Flour Cake (for Rubies Torte)
TIMELINE:
Prepare Pate a Decor-paste and prepare pan; freeze; prepare puff pastry dough; chill
Prepare Biscuit Jaconde batter; pour into decor-paste pan,bake; prepare Dacquoise, bake; complete turns of puff pastry
Prepare Blackberry Insert; complete turns of puff pastry; prepare Blackberry Glaze
Prepare Chocolate Almond Flour Cake, bake; complete puff pastry turns; glaze Opera Torte
complete puff pastry turns; wrap compents and refrigrate; Clean
PREP LIST:
Eggs
Butter
Flour (Bread, Cake, Pastry, All-Purpose)
Sugar
Heavy Cream
62% Couverture
Coating Chocolate
Almond Flour
Powdered Sugar
Lemons
Blackberries
Food Coloring
RECIPES:
Biscuit Jaconde with purple pate a decor-paste
Blackberry Gelee
Dacquoise
Puff Pastry dough
Chocolate Almond Flour Cake
TOOLS:
Spatulas
Spoons
Whip
Scale
Prep bowls
Round cake molds
Small sauce pot
Stand mixer
Acetate
Cardboard Cake rounds
SUMMARY:
Today we learned about Jaconde cakes and how to create decorative patterns with it using a decor-paste that is baked into the cake. This is common for torte with cake walls used as a border. The cake or biscuit is made using the separated egg-foam batter. The cake layer has to be thin so it is usually baked in a sheet pan instead of in cake rounds, and the strips for the borders are cut out of the cake for the outside of the cake.
PERSONAL OBSERVATIONS:
Working with delicate cakes like Jaconde and Viennois biscuits, you must be very quick and be careful not to over bake the components or the torte will be dry. Each of the components of these tortes may be different but the way these tortes are built are basically the same.