joconde

I spent Friday afternoon hanging around, talking to the person who manages the students and stuff, hanging out in the kitchen with the chef and the students they were working on meringues, chocolate espresso tarts, and something called joconde, which I didn't stick around to see and therefore had to look up--it looks like a cross between a biscuit and a sponge cake.

Can I start right now? Emma Goldman 2005

I spent Friday afternoon hanging around, talking to the person who manages the students and stuff, hanging out in the kitchen with the chef and the students they were working on meringues, chocolate espresso tarts, and something called joconde, which I didn't stick around to see and therefore had to look up--it looks like a cross between a biscuit and a sponge cake.

Archive 2005-02-01 Emma Goldman 2005

Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Daring Bakers Challenge - Opéra Cake 2008

Spread another third of the buttercream on the cake and then top with the third square of joconde.

Daring Bakers Challenge - Opéra Cake 2008

Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Archive 2008-05-01 2008

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 2008

Spread the remaining buttercream on the cake and then top with the third square of joconde.

Archive 2008-05-01 2008

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperature)

Archive 2008-05-01 2008

Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).

Daring Bakers Challenge - Opéra Cake 2008

Spread the remaining buttercream on the cake and then top with the third square of joconde.

Daring Bakers Challenge - Opéra Cake 2008