Recipe can be found @ Zesty South Indian Kitchen
What you need
Patterned Joconde-Décor Paste
Unsalted butter, softened: 25 g/ 3 1/2 tablespoon
Confectioners' (icing) sugar: 25g/3 ½ tablespoon
Large egg white: 1 no
Cake flour: 10 g/ 1 tablespoon
Cocoa powder: 7.5 g/ 1 ½ tablespoon
How I made
Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
To this add sifted the flour and cocoa powder and mix everything to combine well.
Gradually add egg white. Beat continuously to form a uniform paste.
Tint batter with food coloring to desired color if not making cocoa variation.
Preparing the Joconde- How to make the pattern
Fill the cocoa paste in a pastry bag with desired tip, make designs or you can spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto parchment paper in an oiled baking sheet with a spatula, or flat knife.
Slide the baking sheet with paste into the freezer. Freeze hard. Approx 30 minutes while you making the sponge.
Joconde Sponge
what you need
Almond flour/meal : 27 g/ ¼ cup *You can also use hazelnut flour, just omit the butter
Confectioners' (icing) sugar : 22g/3 tablespoon
Cake flour: 20g/ 2 tablespoon *See note below
Large eggs : 1 no
Large egg whites: 2
Granulated sugar or superfine (caster) sugar: 11 g/ ¾ tablespoon
Unsalted butter, melted: 2 tablespoon
*Note: For making your own cake flour take a look at here
How I made
Sift almond flour, confectioner’s sugar, cake flour in a medium bowl. Add melted butter and mix everything and set aside. To this on medium speed, add slightly beaten egg and mix well and set aside.
In a clean mixing bowl whip the egg whites, salt and white granulated sugar to firm, glossy peeks. Set aside
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.
Remove the décor paste from freezer and pour the sponge over the paste and spread it into a thin layer.
Bake at 400ºF /200ºC until the Joconde bounces back when slightly pressed, approx. 5 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/ parachment . Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)
For filling
Plantain fudge recipe from here.
Stabilized whipped cream
What you need
Heavy whipping cream: ½ cup
Gelatin: 1 ½ teaspoon (I used Knox)
Powdered sugar: 2 tablespoon
Pineapple pieces: ¼ cup (Chopped finely as much as possible)
Small banana pieces: ¼ cup (chopped finely as much as possible)
Melon balls: 7 no
Hot Water: ¼ cup
How I made
In a small bowl, add the gelatin and hot water, stirring well until the gelatin dissolves. Let the gelatin cool to room temperature while you make the whipped cream. Combine the cream and powdered sugar in a chilled mixing bowl. Whip the cream using a hand mixer on low speed until the cream starts to thicken for about one minute. Increase the speed to medium-high. Whip the cream until the beaters leave visible (but not lasting) trails in the cream, then add the cooled gelatin slowly (discarding the water) and beating continuously.
Continue whipping until the cream is light and fluffy and forms soft peaks. Transfer the whipped cream to a bowl and fold in the pineapple and banana pieces.
[Tip: Use an ice cold bowl to make the whipped cream in. You can do this by putting your mixing bowl, cream and beater in the fridge for 20 minutes prior to whipping the cream.]
For assembly of dessert
First prepare the mold
I used a small paper soup bowl of 5 inch diameter. Then a large piece of cling wrap cover the entire soup bowl and hanging outside the mold. Line the sides with parchment paper to the top of the mold. It will be easier to smooth the top of the cake.
Trim the side of cake of any dark crispy edges. You should have a nice rectangle shape.
First arrange the central piece which is base of the cake and then put the side piece around prepared mold.
Next start the first filling I used ripe plantain halwa/ Plantain fudge recipe you can find from here.
Second layer I used the piece of Joconde sponge cake.
Third layer was stabilized whipped cream with pineapple and banana topped with melon balls.
Freeze for 2-3 hours before serving
Enjoy as much you wish.