A very beautiful cake made up of a Joconde biscuit, mousseline cream and praline paste and ganache. The Joconde biscuit is a very airy almond sponge cake, whisked for 5 minutes to incorporate air. The mousseline praline cream requires three stages: first homemade praline by caramelizing sugar with almonds, then the pastry cream firmed with butter, finally whipped cream for the mousse texture. Top with dark chocolate ganache and heavy cream.
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Ingredients for 12 servings

servings
  • The Joconde biscuit
  • almond powder 3.5 oz (100 g)
  • icing sugar 3.5 oz (100 g)
whole eggs 2
  • sifted flour 0.9 oz (25 g)
  • melted butter 0.7 oz (20 g)
egg whites 4
  • caster sugar 0.7 oz (20 g)
For the pastry cream:½ l of milk
  • 2.8 oz (80 g) sugar
  • 3 eggs + 2 yolks
  • 2.8 oz (80 g) cornstarch
  • 3.5 oz (100 g) butter
Praline mousseline cream:
  • 14 oz (400 g) pastry cream
  • 5.25 oz (150 g) praline
  • 8.75 oz (250 g) fresh cream
  • 1.75 oz (50 g) sugar
For the praline paste:
  • 5.25 oz (150 g) almonds
  • 5.25 oz (150 g) sugar
For the syrup:
  • 1.1 cups (250 ml) water
  • 2.1 oz (60 g) sugar
  • 4 drops bitter almond
For the ganache:
  • 5.25 oz (150 g) dark chocolate
  • 5.25 oz (150 g) liquid cream