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January Daring Bakers Challenge: Cake Gioconda (Mona Lisa). Lemon cupcakes

The January 2011 Daring Bakers' challenge hosted by WAS Astheroshe of the blog Accro. She chose to challenge everyone to make a Biscuit to wrap Joconde Prints around an Entremets dessert. Updates

as is traditional in the English palalbras present the challenge of the Daring Bakers we move on to our language. We want to produce a cake Gioconda (Mona Lisa), which is essentially a decorated cake and therefore its mission will be essentially that, decorate. Looks good on any cake, cakes, parfaits ... etc. It can color and flavor of many things and choice, logically determined both by the kind of dessert we're going to do. And this time I made a cake Gioconda (Mona Lisa) yellow and with a little lemon flavor to use it to make some cupcakes or petit fours with lemon cream

CAKE ALMOND CAKES, CAKE AND LEMON CREAM GIOCONDA

Ingredients for the cake Gioconda (Mona Lisa)

(Step-decoration)

100 gr. cream butter in

100 gr. powdered sugar

110 gr. to clear (3 approximately)

100 gr. flour

few drops of lemon scent

a bit of yellow coloring paste

(second step):

250 gr. eggs (4 or 5)

200 gr. powdered sugar

200 gr. ground almonds

50 gr. of flour

40 gr. melted butter and cold

165 gr. of light (4 or 5)

25 gr. sugar (to mount the clear)

For the almond cake

8 egg whites 250 gr.
sugar 50 gr. of flour or cornstarch
200 gr. ground almonds

For lemon cream:
150 gr. strained juice of lemon zest
two lemons very thin, with none of the white
6 or 7 eggs, depending on the size
250 or 300 gr. sugar as you want more or less acidic
150 gr.
butter 50 gr. flour or corn starch (cornstarch)

a bit of yellow coloring paste

PREPARING the first or cake decoration Gioconda (Mona Lisa ): Mix the ingredients, without stirring, in the order in which they appear and color to taste with the yellow coloring paste and add the lemon aroma. The color should be alive. Put this paste on Silicone stretch with a comb and freeze.

Preparation of the second part of the cake Gioconda (Mona Lisa) : Place the bowl of the mixer with the attachment rods, ground almonds, half of the eggs and icing sugar and ride for 8 minutes or do it in a bowl with the hand blender and accessory bars. Add the remaining eggs and reassembled for 10 minutes. Gradually add the butter and set aside. Beat the egg whites until stiff with the sugar and mix gently indicated to the mixture. Finally add the flour, making it carefully so as not to lower the mix. Putting on yellow paste frozen. Bake at 185-190 º C for 10-15 minutes. Once done, cool and is ready for use.

Preparation almond cake: Beat the egg whites with 50 gr. sugar. Mix the almonds with the flour or cornstarch and remaining sugar. When the egg whites until stiff peaks are carefully blend the mixture. Once the dough is spread on two baking trays and bake silpat gift to 170 º C for about 15-20 minutes.

Preparing the lemon cream: Beat with mixer lemon juice, eggs, flour and sugar. Once everything is well blended cooking in a saucepan over low heat being careful not grip. Once cooked, thick cream off the heat and add finely grated rind of lemon and butter very slowly. While you add the butter into small pieces will force stirring rods, also add a bit yellowish pulp bleaching to give him a more lively tone (optional) Once incorporated all the butter cool completely.

Assembly dessert: Remove sheets of Silpat almond cake and put one on a tray. Spread a layer of cream and put the other almond biscuit base, cut if necessary, put back a lemon cream capita and finish putting the biscuit Gioconda (Mona Lisa) decorated, then the rest of the lemon cream to put in a pastry bag with a curly tip and set aside. Cut the cake into squares and put into capsules of paper, decorate with a small rosette of lemon cream and leave in the fridge. Take a while before taking it to enjoy it at the proper temperature.

NOTE: With these quantities for the sponge cake comes out quite cantiadad Gioconda, but it is best to do so because it freezes very well and always have a cake to decorate our cakes and pies and really small CONUN detail and no further decoration as it is costly esmejor development make a certain amount and reserve for other times

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