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
Raspberry & Cheesecake Mousse Entremet
A Wilde Original
I used the decor paste and joconde sponge cake recipe from a Daring Bakers challenge from a few years ago! Follow the recipe directions from this post.
To form the cake, use a 6-inch cake ring to stamp out a circle in the sponge cake. Set cake ring on a baking sheet, lined with parchment paper. Line the cake ring with a cake collar. Place the circle of sponge cake in the bottom of the cake ring. Cut 4-inch strips of sponge cake and line the sides of the cake ring, piecing together 4-inch strips from the remaining cake.
Adapted from Let's Dish Recipes
8 ounces cream cheese, room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon fresh lemon zest
1 cup heavy cream
In a large mixing bowl, beat cream cheese, powdered sugar, vanilla and lemon zest until smooth and fluffy. In another bowl, beat heavy cream until stiff peaks form. Add half of the whipped cream to the cream cheese and gently fold in. Add the remaining half of the heavy cream and fold in.
Pour into the bottom of the cake ring. Even off with a spoon. Place in the fridge and let chill for an hour. Prepare the raspberry mousse.
Adapted from Food & Wine
2 teaspoons unflavored gelatin powder
2 tablespoons cold water
1 - 10 ounce bags frozen raspberries, thawed
1/4 cup plus 2 tablespoons sugar
1 large egg whites
1/2 cup heavy cream
Sprinkle gelatin over water, let stand and soften while you prepare the raspberry puree.
Puree 2 cups of raspberries with 1/4 cup sugar. Strain through a fine sieve to remove the raspberry seeds. Melt gelatin in the microwave for 10 seconds on low power. Whisk into the raspberry puree.
Add egg whites to a metal bowl, set over a simmering pot of water. Whisk egg whites with 2 tablespoons of sugar until warm. Remove from the heat and beat with a hand mixer on medium-high. Once egg whites are stiff and glossy, fold into the raspberry puree.
Pour heavy cream into the now empty metal bowl. Beat cream on medium-high until stiff peaks are formed. Fold cream into the raspberry mixture.
Coarsely mash up remaining 1/2 cup raspberries with a fork. Fold into the raspberry mousse.
Pour raspberry mousse on top of the cheesecake mousse. Level off with a spoon. Set in the fridge to chill for at least 4 hours.
Remove cake ring and acetate sheets. Cut cake into wedges and enjoy!