Decorated dessert biscuit

The decorated dessert biscuit is a base of pastry that is often found in pastry. This allows for pretty contours of cakes and desserts based on stripes or any other design. Partly made with a Joconde cookie, discover how to give a professional effect with this decorative cookie …
Category : Sponge cake
Difficulty : Confirmed
Servings : 8 people
Preparation time : 40 mins
Cooking time : 10 mins
Rest time : 1 hr
Total time : 1 hr 50 mins
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5 de 1 vote

Decorated dessert biscuit

Equipment

  • 40cm X 30cm Silicone Baking Sheet

Ingredients
  

Deco dough :

  • 80 g butter
  • 80 g icing sugar
  • 80 g egg white
  • 60 g cake flour
  • 30 g unsweetened cocoa powder

Joconde cookie

  • 75 g ground almonds
  • 75 g icing sugar
  • 20 g cake flour
  • 2 eggs
  • 2 egg whites
  • 20 g caster sugar

Instructions
 

  • For the decor dough, start by softening the butter. For this you can gradually heat it in the microwave at low power.
  • Add the icing sugar and mix the whole with a whisk.
  • Sift the flour and unsweetened cocoa powder over it. Add the egg whites and mix everything.
  • We will use a 40 cm by 30 cm silicone baking sheet. Spread a quite thin layer of decor dough over the entire surface using a palette knife.
  • Using a notched triangle, draw parallel lines in the decor dough. Then place this silicone sheet on a baking sheet, then put everything in the freezer.
  • The remaining decor dough can be frozen for later use.
  • For the Joconde cookie, put the almond powder in a container, add the icing sugar and the flour. Break an egg then mix everything with a whisk.
  • Break the second egg, then whisk vigorously for 2 to 3 minutes. It will lighten and whithen.
  • Pour the egg whites into the bowl of the electric mixer with a bit of caster sugar, then start whisking.
  • When the egg whites form a firm peak, add the remaining caster sugar gradually.
  • Once the egg whites are firm, add them to the almond mixture and mix gently using a whisk or a spatula.
  • Take the baking sheet out of the freezer, then spread this Joconde cookie over the decor dough still frozen. Use a palette knife if possible and be regular.
  • Bake the decor cookie in an oven preheated to 210 ° C for about 10 minutes while monitoring the baking regularly.
  • Remove it from the oven and slide the decor cookie onto a wire rack to allow it to cool.
  • Finally, turn the decor cookie over onto a sheet of greaseproof paper, then gently remove the silicone sheet.
The video is in French, but you can see the English subtitles.
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Video

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