Eggless Biscuit Joconde Imprime/Entremet – The Daring Bakers Challenge January 2011

The Daring Bakers Challenge for January 2011 was Joconde Imprime/Entremet, a decorative design baked into a Light Sponge Cake and Filled with Interesting Fillings!!!! This Challenge was given to us by Astheroshe from Accro!!!!
It was indeed a daring Challenge!!!! I as a Vegetarian, wanted it to be Eggless and this being my First Daring Bakers Challenge, wanted to make atleast 70% Success!!!! First and Foremost thing which i needed most was a Good Mould!!!! I didnt have one!!!! I tried to get one!!!But in Vain!!! So i made my own Mould, using the Muffin Liner Box!!!!I cut out the Bottom of that Box and used it as  a Mould!!! It was a bit wobbly, but managed it a bit!!!!
Now comes the Eggless Experiments, i tried a Egg-less Sponge Cake Recipe and Used it for the Joconde!!! I thoroughly enjoyed baking this Awesome Dessert!!!! The Final Look of the Joconde, though could have been even more better, the Taste was Awesome!!!! I got very good comments from my husband who tasted it this Afternoon after lunch!!! Overall, it is an amazing Experience and i would definitely try to bake it sometime again and make it 100%!!!!

Recipe Source : Tarla Dalal & Kailas Kitchen
For the Pattern
1-1/4 Cup All Purpose Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tin Condensed Milk
1/4 Cup Melted Butter
1/2 – 3/4 Cup Warm Water

Sieve the Dry Ingredients together. To This add Melted Butter, Condensed Milk and Stir Gently. Now, the batter would be Rolling thick!!! To this Add Warm Water, to make it to Dripping Consistency. Be careful, it should not be Runny!!!

For the Sponge Cake
Recipe Source : CookCurryNook
1/2 Cup All Purpose Flour
1/2 Cup Almond Meal
1/2 Cup Cocoa
3/4 Cup Powdered Sugar
1-1/4 tsp Baking powder
1/2 Tsp Baking Soda
1 cup Thick Curd
1/2 Cup Cooking
1/4 Cup Warm Water

In a Bowl Mix Curd and Sugar, until Sugar Dissolves. To this Add Baking Powder and Bakinbg Soda. Mix Well. Let it Sit for 2-3 minutes. The Curd will Start Rising & Increasing in Volume
MeanWhile, Sieve together all the three flours thrice and Set aside.  Add Oil to the Curd Mix and Stir Gently, Fold in the Flour Mix gently to this Curd-Oil Mix!!! Gently, Gently, Gently!!!! To this add water and Mix a bit more to make it bit more loose in consistency!!!!

Preparing The Joconde
Preheat the Oven to 200C. Keep the Mould Ready!!!!! In a Parchment Paper, using the Pattern Batter, draw a pattern of your choice and freeze the Parchment paper for few minutes. I did for 5 Minutes. Take it out and Spread the Joconde Batter on the Parchment Paper to fill the entire Design!!! Bake in a Baking Tray for 12 minutes. Take it out, Let it Cool!!!!

Cut it out as Strips and Fit the Strips into the Mould . For the Filling, i have used Ready made Strawberry Filling and Whipped Cream and Garnished with Some almonds!!!!
I m running a Blogging Marathon with some of my Blogger Buddies, Please Do check out their Recipes here SrivalliPriya, Suresh, JayMonikaRevaPJAzeema , Ayeesha ,Veena , UshaSoumya and Gayathri.