#Baking Tutorial #Not much to say, today brings you a beginner's introductory cake body - Coconda cake
Choconda cake
About the Gioconda cake
The Choconda cake can also be called the Dokondi cake. It is in French as "JOCONDE", which is named after Leonardo da Vinci's famous masterpiece, the Mona Lisa.
Legend has it that Leonardo da Vinci made this portrait modeled after Lisa Del Giocondo, the wife of the Florentine merchant François Gioconda, and thus in Italian the Mona Lisa is also called "La Gioconda".
Because the French word "Gioconda" is not very catchy, the French changed it to the French pronunciation "Joconde". The Gioconda cake is actually almond cake, because the Italian almonds are quite famous, and the French, because of their romantic attributes in their bones, especially love to make up a story behind the food, so the almond cake has this name.
Almond cake is also a cake base for making classic opera cakes.
Almond flour --------- 140g
Powdered sugar ---------- 140g
Low gluten flour -------- 40g
Eggs ------------ 4 pcs
Egg whites ----------- 4 pcs
Caster sugar ---------- 50g
Melt the butter --------- 30ml
Vanilla -------- QS (to taste)
(1) Sift the almond flour, powdered sugar and flour into a mixing pot and mix well. The whole egg mixture is added in batches, stirring well each time.
(2) Add vanilla and continue to whip until the mixture is lighter in color, and when the whisk is lifted, the mixture appears to drip in a band.
(3) Beat the egg whites, add the granulated sugar in batches, and whisk until firm and shiny.
(4) Mix the beaten egg whites twice with the almond mixture and stir well with a spatula.
(5) Finally, add the melted butter, stir well and finish.
Baking conditions: 170 degrees Celsius, 10-12 minutes
frequently asked questions
1. Why does my cake have a grainy taste?
- When mixing all the powders, a coarse mesh mesh mesh is used for sieving. This makes the almond flour more delicate and the cake batter smoother.
2, butter added to the batter can not be well integrated to do what to do?
——Here it is recommended that when mixing and melting butter, you can take a small spoonful of batter and add it to the butter to mix it evenly, and then pour it into the batter and stir. The aim is to make the two textures closer together and easier to mix.
3. What is the difference between Gioconda cake and sponge cake?
- Gioconda can also be called almond sponge cake because the recipe contains a large amount of almond flour. Unlike sponge cakes, the Gioconda cake is beaten with whole eggs and then mixed with the meringue, while traditional sponge cakes do not have this step.
Related Derivative Products
The most classic derivative of the Gioconda cake is the opera house cake. Opera cake is famous for its multi-layered layers, with almond sponge cake, coffee syrup, and ganash as the main flavor tones of opera cake.
There are two theories about the origin of the name of the opera cake.
The first is said to have been created by the Dalloyau dessert shop, which opened in 1890, and is based on the image of the opera house. Because of its boxy shape, the surface is a thin layer of chocolate noodles, resembling a stage in the opera house, and the cake surface is decorated with a piece of gold leaf, symbolizing the garni leaf of the opera house (originally the name of the famous opera house in Paris), hence the name.
Another theory is that this exquisite mille-feuille cake was created by a famous chef named Gaston Lenore in the 1960s and was only enjoyed by the nobles of the opera house.
Modern pastry chefs have improved the opera house to create more new flavors, but still retain the multi-layered, rectangular shape. For example, it is paired with strawberry mousse, pistachios, etc.
I look forward to sharing your own works