Ice Cream Entremet (Daring Bakers January)

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

This month’s challenge reminded me, yet again, of the reason that I joined the Daring Bakers in the first place. The challenges force me to try things I would ordinarily not choose to make on my own.

This month’s recipe was one of those that I would not ordinarily make on my own, but I definitely enjoyed the challenge.  I’m not a big fan of sponge desserts. But, I am a fan of ice cream, so I decided to fill my entremet with layers ice cream, caramel, chocolate ganache, and whipped cream. With all of those ingredients that I love, I knew I wouldn’t mind the sponge one bit!

At first, the dessert looked a bit intimidating to me. But, when all was said and done, it turned out to be much easier than I had expected. I made only a half-batch of the cocoa jacone paste to pipe the decorations.  I still had much more than I needed, so if I were to make this again, I would probably actually make only one quarter of what the recipe calls for.

For my dessert, I used my 9-inch springform pan as a mold.  I lined both the sides and the bottom of the pan with the sponge, and then I added the layers of filling – vanilla ice cream, caramel sauce, sponge, chocolate ganache, more vanilla ice cream, and whipped cream.

The layers didn’t hold up quite as well as I had hoped. I probably would have had better results if I had frozen each layer individually as I worked, but I was short on time.  Next time, I will probably make smaller, individually portioned desserts, as well. I think they would be easier to assemble… And, considerably cuter!

Even though the ice cream layers ran together, and my dessert didn’t turn out to be the prettiest thing I have ever made, it was delicious… And, I didn’t mind the sponge one bit!

Here is the recipe for the sponge provided with the Daring Bakers challenge…

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan


  • ¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal
  • ½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners’ (icing) sugar
  • ¼ cup/ 60 ml/ 1 oz/ 25g cake flour
  • 3 large eggs – about 5⅓ oz/ 150g
  • 3 large egg whites – about 3 oz/ 90g
  • 2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
  • 2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted


In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.

Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl.) On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )

Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.

Fold in melted butter.  Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan


  • 14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
  • 1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners’ (icing) sugar
  • 7 large egg whites – about 7 oz / 200g
  • 1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
  • Food coloring gel, paste or liquid

COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.


Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand). Gradually add egg whites. Beat continuously.

Fold in sifted flour. Tint batter with coloring to desired color, if not making cocoa variation.

Preparing the Jaconde:

Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.

Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.

Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste.

Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.

Cool. Do not leave too long, or you will have difficulty removing it from mat.

Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)

39 Responses to Ice Cream Entremet (Daring Bakers January)

  1. Jen it’s absolutely stunning! As you might predict, I made something… err… else. I didn’t have the right pans for this and it was too late when I realised so I tried to make individual ones and well… they were not quite as beautiful as this! Now I have seen all the lovely imprimés everywhere, I am inspired to try. And guess what? My ice cream maker is ON ITS WAY!!!

  2. As I read these DAring Baker’s Challenge posts I find myself reading how you all feel not quite satisfied with your results but I am looking at this and I find myself amazed because these are all pretty spectacular desserts! Great job!

  3. Your ice cream dessert looks fabulous and I love your swirly design. Looks stunning. The ice cream, caramel, ganache filling sounds divine.

  4. Like I told you yesterday, this is a work of art Jen! Maybe I didn’t quite use those words but that’s what it looks like to me. You are an awesome baker and I always look forward to seeing what you’re up to next. You never fail to delight!

  5. I am beyond impressed – that is one heck of a gorgeous dessert! The swirl decorations around the outside look so pretty. Ice cream makes everything better, glad you liked it :)

  6. I love your swirling pattern! So sophisticated! Ice cream filling is a great idea. Next time I’ll have to remember that. Nice job on the challenge!

  7. i think your biscuit jocunde imprime cake is just fabulous
    …& i thank you for the tutorial…it really helps & although this is labor intense i think i will give it a try! :)

  8. Wow, I saw your photo in the The Daring Kitchen slide show, and it is one of the most beautiful I’ve seen. Your joconde is perfection – kudos on a beautifully executed challenge!