Joconde Bakery (2024)

FAQs

What is the difference between a joconde and a dacquoise? ›

A joconde is a close relative of a Genoise sponge, the major difference being the inclusion of ground nuts (usually almonds). It is probably best known for its use in an Opera gateau. A dacquoise is ostensibly a meringue with nuts added (usually hazelnuts and almonds) and occasionally a little cornflour.

Joconde is nutty and rich but still light as a sponge cake should be. It provides the perfect base for layered cakes like the opera cake. The name comes from Da Vinci's Italian model for the Mona Lisa—Lisa del Giocondo, which translates in French to Joconde.

2. What is the difference between a spongecake and a joconde cake batter? The main difference between joconde and other sponge cakes is that it has whole eggs beaten into it, and not just whites. The main difference between joconde and other sponge cakes is that it has whole eggs beaten into it , and not just whites .

A financier: the financier cake looks like a dacquoise, only you don't make a meringue, and you add flour and butter, which gives it a little more texture and density. In general the base of this biscuit is almond powder, however we often find recipes with other powders such as hazelnut, pistachio, etc ...

A dacquoise is a dessert cake made with layers of almond meringue and whipped cream or buttercream, sometimes with nuts. The name comes from the Occitan word dacquoise, which means something like "of Dax", a town in France. The French version is made with hazelnuts and can be eaten on its own or as part of a dessert.

Dacquoise: Meringue and nut base. Provides a chewyish texture. Génoise: Basic, classic sponge base. Aerated by beating whole eggs together with sugar.

In British English, layer cakes like the Victoria sponge are called "sandwich sponge". This type of buttery cake was not possible without baking powder, which was discovered by English food manufacturer Alfred Bird in 1843, allowing the sponge to rise higher.

Oil Cake. Oil cakes follow the same principles as butter cakes, but use oil as the source of fat. Because oil is liquid at room temperature, oil cake recipes skip the step of creaming the fat and sugar; usually the oil is incorporated into the wet ingredients, which are whisked or folded into the dry ingredients.

Also known as French butter cakes, madeleines are well-known, easily-recognizable, sophisticated little cakes. They have a reputation for being fussy, and what they're really known for is their scalloped shell-shape and their characteristic bump.

Angel, chiffon, and genois are all sponge or foam cakes. Angel and chiffon have separated egges, whites whipped in both, yolks discarded in Angel food cake. Sponge and genoise use whole eggs. Genois uses melted butter, chiffon uses oil, Angel uses no oils at all, but uses Cream of tartar.

What is the difference between dacquoise and Silvanas? ›

Similar to French dacquoise, Filipino Silvanas are light, crispy nut meringue cookies. But there the resemblance ends: each meringue sandwich cookie is frosted with rich, smooth French buttercream and coated with a thin layer of crunchy graham cracker crumbs.

Held in such high esteem by the pastry chefs of France, that the name Joconde was conferred upon the sponge. In France, La Joconde means Mona Lisa, a painting that captured the hearts of the Gauls when Leonardo da Vinci first came to the court of King Francois I in 1516, the famous painting in tow.

Dacquoise [da-kwaz], sometimes called nut meringue, is French meringue mixed with almond or hazelnut flour and some powdered sugar, piped into a disc or poured into a ring mold, and baked.

Dacquoise is a French gâteau (cake) consisting of layers of buttercream or whipped cream sandwiched between disks of hazelnut, almond, or pistachio meringue. Common additions to this dessert include dark chocolate ganache, praline, and cooked or raw fruit.

Joconde is the classic type of sponge used to make Opera Cake. It's a very light, almond sponge cake that I've seen made a million different ways. I prefer to use a limited amount of ingredients so I chose to do mine with just granulated sugar instead of both granulated and powdered sugar.