cakes

Joconde Imprime with Coconut-Mango and Purple Yam Entremet

This was what I made for hubby on his birthday. He loves mango so this has always been the main ingredient for his birthday cakes. This year I tried to add his favorite color, purple, to my design. I was gonna use blueberry but he has tried my blueberry cheesecake and blueberry-white chocolate mousse cake before. Wanting to try something new, I picked purple yam in the end. I’m so pleased with its natural purplish color.
這是EC弄給老公的生日蛋糕,他愛吃芒果,所以每年的蛋糕皆以此為主材料。今年EC嘗試把他最愛的紫色元素引入,最初想用藍莓,但他已吃過藍莓芝士凍餅藍莓白朱古力慕絲蛋糕了,EC最後決定作新嘗試選擇紫芯蕃薯,原來這種天然色素效果也不錯呢!

The plaque of the cake was, well… mainly, created by my 6-year-old daughter. The inspiration came from a Valentine’s Day card that she made for us at school. It was a heart-shaped card with quilled flowers around the border. On the back of the card was a love poem that she wrote. At first, I have planned to recreate this with quilled flowers made out of fondant strips. And then I would add “Dad” along with some flowers in the middle of the plaque. But quilling with fondant was just too complicated for her little hands! I had to simplify my design and switched to fondant ropes instead. She has done a marvelous job and I am very proud of her work.
蛋糕的翻糖裝飾牌大部份由EC的六歲女兒包辦,設計靈感來自她在學校做給我們的情人節咭。紅色的心形咭以卷紙花作圍邊,咭背面有她創作的情詩。EC的原意是引用女兒的創作並以糖皮替代紙條製作卷紙花,然後中央就是以糖皮卷出的”Dad”字以及一些小花朵,但以糖皮作卷紙設計對她的一雙小手也實在太難了!EC最終簡化設計改用繩狀糖皮,而女兒亦做得十分好,EC亦為她感到驕傲。

Back to this cake. This French entremet consists of a sponge cake base, two layers of mousse with fresh mango cubes in between, and finally a glaze. The side of the cake is wrapped with a thin layer of joconde cake (almond sponge cake) before being filled. It did took me three trials to figure out how to make a purple colored glaze without any use of artificial food coloring. I initially experimented with two kinds of white chocolate based glacage but they were way too sweet! Then I stepped back to the mango mirror glaze that I have made before (see the post here) and made modification there. It wasn’t as shiny as the white chocolate glacage but it was not overly sweet at all. So I would think it was still good.
說回這個法式蛋糕(entremet)吧,蛋糕以杏仁蛋糕片作圍邊,內裏由一片海綿蛋糕及兩層慕絲組合而成,慕絲間夾着芒果粒,頂層則是淋面。EC試驗了三次才能做出不用加色素的紫色淋面,起初EC試了兩款白朱古力鏡面,但實在是太甜了!最後EC將以前弄過的芒果鏡面(詳情可參考這篇網誌)修改成紫薯味,雖然缺少了些光澤,但是甜度就大大地減少,因此也能順利過關。

The construction of an entremet is not difficult at all. All it takes is TIME as you need to wait for the filling to set up before adding another layer . Here is my step-by-step walk through if you are interested in making one yourself. This post is very LONG though.. so please be awared and prepared before reading on!
法式甜品蛋糕在製作上其實並不太難,可是要花很多心機及時間,一層一層的去做。EC會將整個製作過程描述一遍,以便有興趣一起做的網友參考。這篇網誌是蠻長的,要作好心理準備才開始閱讀唷!


 

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Joconde Imprime with Coconut-Mango and Purple Yam Entremet
法式甜品:椰香紫薯配芒果乳酪慕絲蛋糕

Makes a 7-inch round cake
7寸圓形蛋糕份量

Ingredients

For the Purple Yam Decorating Paste
30 g unsalted butter, melted
20 g icing sugar
1 egg white, large
20 g cake and pastry flour
1 Tbsp powdered purple yam

For the Joconde (Almond) Sponge
(makes a 11 inch square cake pan)
40 g almond flour
30 g icing sugar
15 g cake and pastry flour
1 large egg plus 2 large egg yolks
2 egg whites, large
5 g granulated sugar
15 g unsalted butter, melted
1/4 tsp almond extract (optional)
Coconut milk (for brushing)

For the Hazelnut Chocolate Genoise
(makes a 6 inch round cake)
50 g cake and pastry flour
15 g Dutch-process cocoa powder
35 g granulated sugar
1/16 salt
1/4 tsp cream of tartar
2 egg whites, large
2 egg yolks, large
1 Tbsp invert sugar or light corn syrup
20 g unsalted butter, hot
35 g milk, warm
1 tsp hazelnut liqueur (I used Baileys with a Hint of Hazelnut)
Coconut milk (for brushing)

For the Coconut-Purple Yam Mousse
100 g purple yam (roasted and peeled)
60 g coconut milk
1 to 2 Tbsp granulated sugar (I used demerara sugar, adjust according to sweetness of yam)
100 g whipping cream
2 tsp (6 g) powdered gelatin
30 g water

For the Mango Yogurt Mousse
200 g mango flesh
60 g plain yogurt
2 to 3 Tbsp granulated sugar (adjust according to ripeness of mango)
1 tsp lemon juice
120 g whipped cream
2 tsp (6 g) powdered gelatin
30 g water
1/2 to 1 fresh mango, diced

For the Purple Yam Glaze
30 g purple yam puree
40 g coconut milk
1 Tbsp light corn syrup
1 tsp (3 g) powdered gelatin
15 + 40 g water

Notes: The eggs I use are about 50 g each without shells.

材料

紫薯糊
牛油溶液 30克
糖粉 20克
大蛋蛋白 1隻
低筋麵粉 20克
紫薯粉 1湯匙

杏仁海綿蛋糕
(11寸方形烤盆份量)
杏仁粉 40克
糖粉 30克
低筋麵粉 15克
全蛋 1隻 + 蛋黃2隻 (大蛋)
大蛋蛋白 2隻
細砂糖 5克
牛油溶液 15克
杏仁香油(選用) 1/4茶匙
椰奶(掃面用) 適量

榛子朱古力海綿蛋糕
(6寸圓模份量)
低筋麵粉 50克
鹼化可可粉 15克
細砂糖 35克
鹽 1/16茶匙
他他粉 1/4茶匙
大蛋蛋白 2個
大蛋蛋黄 2個
轉化糖漿或粟膠 1湯匙
熱無鹽牛油溶液 20克
暖牛奶 35克
Bailey’s榛子味甜酒 1茶匙
椰奶(掃面用) 適量

椰香紫薯慕絲
紫薯(烤熟後去皮) 100克
椰奶 60克
細砂糖(EC用原蔗糖) 1至2湯匙(依紫薯甜度加減)
淡忌廉 100克
魚膠粉 2茶匙 (6克)
水 30克

芒果乳酷慕絲
芒果肉 200克
原味乳酪 60克
細砂糖 2至3湯匙(依芒果甜度加減)
檸檬汁 1茶匙
淡忌廉 120克
魚膠粉 2茶匙 (6克)
水 30克
芒果粒 半個至一個芒果份量

紫薯淋面
紫薯泥 30克
椰奶 40克
粟膠 1湯匙
魚膠粉 1茶匙(3克)
水 15 + 40克

註:EC用的大蛋每隻淨重約50克

Directions 做法

*Please note that the pictures for the joconde imprime preparation were taken from this post. A chocolate decorating paste was used.
杏仁蛋糕圍邊做法相片取自這篇網誌,相中EC用了朱古力糊*

For the Purple Yam Decorating Paste 紫薯糊
Beat egg white and icing sugar with a whisk until smooth. Whisk in melted butter. Combine and sift flour and powdered purple yam in another bowl. Add to egg white mixture in two batches and fold to combine. Do not overmix. Chill mixture for 10 minutes if it appears to be too loose.
蛋白和糖粉用蛋拂拌勻,加入牛油溶液拌勻,麵粉和紫薯粉混合過篩放在另一碗中,分兩次加進蛋白楜中輕輊拌匀,切勿過度攪拌,若麵糊過稀可冷藏十分鐘才使用。

With an offset spatula, spread paste evenly on a silicon baking mat that is the same size as the baking pan. Create designs with fingers or a pastry comb (I dragged my Ateco pastry comb through the paste to make stripes). Transfer mat onto a baking sheet then freeze for 15 minutes or until the paste is firm.
用曲柄抹刀將紫薯糊平均地塗滿矽膠墊(需與方形焗盆相同大小),在表面用手指或刮板畫上花紋(EC用Ateco刮板拉出條紋),將矽膠墊放在烤盆上,放入冰箱十五分鐘或至硬。

For the Joconde Sponge 杏仁海綿蛋糕
In a mixing bowl, beat almond flour, icing sugar, whole egg and egg yolks with a hand mixer until pale and thickened. Fold in sifted flour followed by warm melted butter. In another clean bowl, whip egg whites with a hand mixer until soft peaks. Add sugar and beat until firm peaks form. Fold into the egg mixture gently.
杏仁粉及糖粉混合過篩放在鋼盆中,加入全蛋及蛋黃用電動打蛋器打發至淺黃色及稠身,先後加入過篩麵粉及暖牛油溶液以切拌方法混合,蛋白放在另一清潔的鋼盆中,用電動打蛋器打至軟勾狀,加入糖繼續打至企身,加進蛋糊中輕手以切拌手法混合。

For the Joconde Imprime 杏仁蛋糕裝飾圍邊
When the purple yam paste is firm, remove baking sheet from freezer and transfer mat into the square baking pan. Pour the joconde batter over the frozen paste. Spread evenly with an offset spatula or bench scraper to cover the entire design.
從冰箱取出已雪硬的紫薯糊,把矽膠墊放進方形烤盆內,將海綿蛋糕麵糊倒在花紋上,用曲柄抹刀或刮板抹平,花紋必需完全被掩蓋。

Bake in a 350°F/180°C preheated oven for 10 to 15 minutes or until the cake springs back to the touch. Remove from oven. Dust surface with icing sugar to prevent sticking and immediately flip cake out of pan onto a piece of parchment paper. Lift up silicon mat carefully and transfer cake to a wire rack to cool completely. With a ruler and a sharp knife, trim cake into 1.75” wide strips. Keep cake strips covered until ready to use.
放入350°F/180°C預熱焗爐十至十五分鐘或至用手按蛋糕表面會回彈後取出,在表面洒上少量糖粉防黏後反轉放在牛油紙上,小心撕去矽膠墊後轉移到鋼架放涼,用間尺及小刀將蛋糕切成1.75寸寬長條,用保鮮紙蓋好備用。

 

For the Chocolate Hazelnut Genoise 榛子朱古力海綿蛋糕
*Please refer to my Chocolate Genoise post for a picture tutorial
製作過程相片可參考朱古力海綿蛋糕*
Preheat oven to 325ºF/170ºC. Line bottom of a 6″ round pan with parchment paper round. Double sift together the flour and salt. Bloom cocoa powder by mixing it with hot butter and stir until smooth. Add in the warm milk and Baileys and stir until homogeneous. Set aside while keeping mixture warm.
焗爐預熱325ºF/170ºC,六寸圓模底部放上牛油紙,麵粉及鹽混合過篩兩次,可可粉及熱牛油放在大碗中拌至順滑,加入暖牛奶及Baileys攪拌均勻,保暖備用。

In a clean mixing bowl, whip egg whites with a hand mixer until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add the sugar in batches and continue beating until glossy and firm peaks form. Add in the yolks and syrup and beat with medium speed for about one minute or until smooth, fluffy and hold soft peaks.
取清潔的鋼盆放入蛋白,用電動打蛋器將蛋白打至起泡,加入他他粉繼續打至軟勾狀,分次加入糖打至企身和有光澤,加入蛋黃和糖漿,轉用中速打大約一分鐘至順滑蓬鬆及呈軟勾狀。

Sift in the flour mixture in three batches and fold gently with a spatula until smooth and lump-free. Take a big scoop out of the batter and fold into the warm butter-cocoa powder mixture to lighten it. Add this back into the batter then fold gently until homogeneous. Pour batter in pan and smooth top with a spatula. Tap cake pans against the kitchen counter several times to get rid of any large air bubbles. Bake for 20 to 25 minutes or until the cake springs back to the touch and a toothpick inserted into the center of cake comes out clean. Drop cake pan on the kitchen counter at a distance upon removal from the oven to minimize shrinkage. Cool on a wire rack for ten minutes before unmolding. Cool completely then slice cake to 3/4“ thick. Keep covered until ready to use.
粉類分三次篩入拌匀,用膠刮以切拌手法拌至麵糊順滑及無粉粒,取一大舀麵糊與可可粉牛油混合物拌匀,倒回麵糊中用膠刮輕手以切拌方法混合至顔色均一,麵糊倒入模中,將模往枱上輕敲幾下敲走大氣泡,抹平表面,入爐焗至蛋糕表面有彈性及竹籤插入蛋糕中央取出不沾麵糊(約20-25分鐘),取出轉移到鋼架放涼十分鐘後可脫模,完全放涼後切出3/4 “厚片,包好備用。

For the Purple Yam Mousse 椰香紫薯慕絲
Wash a medium-sized purple yam and pat dry. Wrap it with aluminum foil and bake in a 400℉/200℃ preheated oven for 20 minutes or until tender. Cool and remove the skin.
取一隻中型紫薯洗淨抹乾,裹上鍚紙後放入400℉/200℃焗爐焗二十分鐘或至軟身,取出放涼後去皮。

Chill a mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍,小碗內放魚膠粉和水拌勻,靜置五分鐘讓魚膠粉充份吸收水份,隔熱水坐溶或放微波爐叮溶備用。

In a food processor or blender, blitz 100 g of purple yam, coconut milk and sugar until smooth. Strain mixture into a bowl to get rid of any lumps. Stir in gelatin mixture.
將100克紫薯、椰奶和糖放入食物處理器或攪拌機打至順滑,過篩一次去除顆粒,加入魚膠溶液拌勻。

In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the purple yam mixture with a spatular in two batches until incorporated.
把淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀,然後分兩次加入紫薯糊中用膠刮以切拌方法拌至顏色均一。

For the Mango Yogurt Mousse 芒果乳酷慕絲
Chill a mixing bowl and the whisk attachment in the freezer for 5 to 10 minutes before you start. Bloom gelatin by mixing it with water and set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. Set aside.
鋼盆及打蛋器配件預先放冰箱五至十分鐘雪凍,小碗內放魚膠粉和水拌勻,靜置五分鐘讓魚膠粉充份吸收水份,隔熱水坐溶或放微波爐叮溶備用。

In a food processor or blender, blitz mango flesh, yogurt, lemon juice and sugar until smooth. Strain mixture into a bowl to get rid of any lumps. Stir in gelatin mixture.
將芒果肉、乳酪、檸檬汁和糖放入食物處理器或攪拌機打至順滑,過篩一次去除顆粒,加入魚膠溶液拌勻。

In the chilled mixing bowl, beat whipping cream with a hand mixer until thickened and soft peaks form. Fold into the mango-yogurt mixture with a spatula in two batches until incorporated.
把淡忌廉放在己雪凍的鋼盆中用電動打蛋器打至稠身及軟勾狀,然後分兩次加入芒果乳酪糊中用膠刮以切拌方法拌至顏色均一。

For the Purple Yam Glaze 紫薯淋面
Bloom gelatin by mixing it with 15 g of water then set aside for 5 minutes. Warm mixture in the microwave or sit the bowl in hot water until gelatin is liquefied. In another bowl combine purple yam puree, coconut milk, remaining water and corn syrup and mix until smooth. Strain mixture into a bowl to get rid of any lumps. Stir in gelatin mixture.
魚膠粉加15克水拌匀,靜置五分鐘讓魚膠粉充分吸收水份後置微波爐叮溶或隔熱水坐溶,另一小碗內放紫薯茸、椰奶、餘下的水及粟膠拌匀,過篩一次去除顆粒後加入魚膠溶液拌勻。

To Assemble  組合
Wrap the bottom of a 6″ cake ring with plastic wrap. Place the chocolate cake layer inside then brush top with coconut milk to add moisture. Pour purple yam mousse over until about 2/3 full. Tap ring against the kitchen counter to get rid of air bubbles and smooth top. Refrigerate until mousse has set.
6寸慕絲圈底部包上保鮮紙,底部放入朱古力蛋糕片後掃上椰奶保濕,倒入紫薯慕絲至2/3滿,將圈往枱上拍震掉大氣泡後抹平表面,放入雪櫃冷藏至慕絲凝固。

Wrap the bottom of a 7” cake ring with plastic wrap. Line the inside with acetate or parchment paper strips for easy unmolding. Brush the back of the joconde imprime strips slightly with coconut milk. Wrap the inside of the mold with cake strips, decorative side facing out, with the ends slightly overlapping each other. Press ends firmly together to seal the seams.
7寸慕絲圈底部包上保鮮紙,內側圍上透明圍邊膠條或牛油紙條方便脱模,為杏仁蛋糕圍邊底部掃上少量椰奶保濕後圍在慕絲圈內(圖案要向外),將重疊的邊緣壓實。

Remove the chilled chocolate-purple yam cake layer from the fridge. Unmold then carefully place it in the middle of the ring. Arrange diced mangoes over the purple yam mousse. Fill a pastry bag with half of the mango yogurt mousse. Snip off a corner then fill in the gaps. Spread remaining mango yogurt mousse over the cake to almost full Tap ring against the kitchen counter to get rid of air bubbles and smooth top. Refrigerate until mousse has set.
取出紫薯慕絲脫模後小心放入圈中,把芒果粒排放在紫薯慕絲表面,取一半芒果乳酪慕絲糊放入唧袋,剪掉一角後填滿底部空間,然後將剩下慕絲倒入至九分滿,將圈往枱上拍震掉大氣泡後抹平表面,放入雪櫃冷藏至慕絲凝固。

Remove chilled cake from the fridge and pour the purple yam glaze over. Return to the refrigerator and chill until glaze has set. Unmold and decorate with fresh fruits. Cut into slices and serve.
取出已凝固的蛋糕後倒上紫薯淋面,再次放回雪櫃冷藏,雪至凝固後可取出脫模,放上生果裝飾後可切件享用。

 

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I decorated the cake with a fondant plaque that my daughter made. My friend Carmen helped us to draw a template. I printed a mirror image of it and taped a piece of parchment paper on top. My daughter then used the image as a guide to lay fondant ropes on. When she’s done I applied water on the patterns then top it with a rolled out yellow fondant piece. Then flipped it over and did the rest of the trimming, outlining and embossing. I decided to add the embossing at the last minute. It should have been embossed on the fondant at the very beginning for a better look.
EC以女兒做的翻糖插牌作裝飾,EC的朋友Carmen為我們設計草圖,EC打印出鏡像後在表面貼上牛油紙,女兒再用翻糖幼條依紙樣排出圖案,完成後將黃色翻糖壓薄貼在掃了水的圖案上便可整個反轉,撕掉牛油紙後再切出心形,圍邊和壓上花紋。花紋是最後才決定壓上的,應該先紋花紋才貼上圖案才對。

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This was what the inside of the cake looked like. The multi-layers looked so appealing
蛋糕切開後的狀況,層次分明的十分好看呢!

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