Recently, we had a "Bake Off" at work. In reality, it was just a day where everyone brought in homemade goodies and ate way too much sugar. There were no winners and no losers, just a whole lot of sugar. Well, maybe the diets were the losers of the day. I'm pretty sure that I didn't have lunch that day.
Rather than baking a cake or a batch of cookies, I decided to go big and prepare an entremet. I was dreaming of a light and bright dessert that tasted like spring. The joconde sponge cake came together quickly and holds a citrusy layer of lemon cheesecake mousse and the lightest raspberry mousse ever.
A small serving of this dessert was enough to satisfy my sweet tooth. It only lasts in the fridge for a day, as the cake absorbs the moisture from the mousse. I reccommend making this cake over the course of two days. Day 1 - prepare the sponge cake, cover with plastic wrap and set in the fridge for the second day. Day 2 - Cut sponge cake, make cheesecake mousse, make raspberry mousse, fill cake.
I know it looks like a lot of work, but it's totally worth the effort! It's got great wow factor for a dinner with friends, or trying to win a bake off!
One Year Ago: Whole Wheat Pasta with Cabbage & Leeks
Two Years Ago: Chicken Florentine with Pasta
Three Years Ago: Honey roasted Root Vegetables
Four Years Ago: Gorgonzola Risotto