Banoffee Entremets

I’ve been participating in “Daring Bakers” challenges for 6 months now. The Daring Kitchen is a group of cooks and bakers who collectively try out a new and challenging recipe each month and share their successes (or failures) at the end of each month. Its been a fun way to try making things I’d never normally bake and stretch my culinary skills!

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.

Yikes! I must say I was a bit scared at the idea of delicate patterned sponge cake (joconde) wrapped around a multi-layered dessert (entremets). Nevertheless, following the instructions carefully I jumped in and tried it anyway. Here’s the result:

banoffee entremet
Sponge a little overcooked, stripes a little wonky, but still cute when all put together and very tasty 🙂

Here’s how it’s made…
First I baked the joconde imprime. This was done by piping lines of chocolate cake batter onto a lined baking tray, freezing the pattern until firm and then pouring the white sponge batter over top and baking it.

Next the joconde was trimmed and sliced carefully to fit around the sides of a circle mold. I didn’t have any mini springform pans so I improvised with light cardboard strips taped into a circle shape.
joconde imprime

Next I filled the joconde with my banoffee layers. Banana, caramel, chocolate cake, and whipped cream mmmmm.
banoffee fillings

banoffee entremet

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