Thursday, January 27, 2011

Lime mousse cake with prickly pear gelee

Where have I been? Well, life gets very busy and I have found for my sanity I need to take a step back and focus on family and work first. But that doesn't mean I don't love to bake, and Daring Baker's challenges are a great way to do this. This month sounds like a big deal, but it is a lot easier than it looks. I was inspired by a recent find of Prickly Pear puree, so here is my contribution. Lime mousse cake with prickly pear gelee. if you have never had prickly pear, it is a wonderful delicate floral flavor.

The January 2011 Daring Bakers’ challenge was hosted by Astheroshe of the blog accro. She chose to challenge everyone to make a Biscuit Joconde Imprime to wrap around an Entremets dessert.

Lime Mousse
  • 4 tablespoons fresh lime juice
  • 1 t unflavored gelatin
  • 1/2 cup heavy cream
  • 1 cup chilled heavy cream
  • 7 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
  • 1 8-ounce packages cream cheese, room temperature
  • 1/3 cup sugar
  • 1 tablespoons grated lime zest
  1. Sprinkle gelatin over lime juice, set aside. 
  2. Heat 1/2 cup heavy cream to just boiling then pour over white chocolate. Set aside for 5 minutes. Then stir until all white chocolate is melted. Cool to room temperature. 
  3. Beat cream cheese, sugar and lime zest for 2 minute until fluffy. 
  4. Add in white chocolate mixture and beat until well combined, scraping down sides as needed.
  5. Remove to another bowl and set aside. 
  6. Whip remaining cream to stiff peaks. 
  7. Melt gelatin by placing in microwave for 5 - 10 seconds. Stir into cream cheese base. 
  8. Fold in whipping cream.
  9. Pipe into molds and chill for several hours before serving.

Joconde Sponge

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan
¾ cup/ 180 ml/ 3oz/ 85g almond flour/meal - *You can also use hazelnut flour, just omit the butter
½ cup plus 2 tablespoons/ 150 ml/ 2⅔ oz/ 75g confectioners' (icing) sugar
¼ cup/ 60 ml/ 1 oz/ 25g cake flour *See note below
3 large eggs - about 5⅓ oz/ 150g
3 large egg whites - about 3 oz/ 90g
2½ teaspoons/ 12½ ml/ ⅓ oz/ 10g white granulated sugar or superfine (caster) sugar
2 tablespoons/ 30 ml/ 1oz / 30g unsalted butter, melted
*Note: How to make cake flour:
  1. In a clean mixing bowl whip the egg whites and white granulated sugar to firm, glossy peeks. Reserve in a separate clean bowl to use later.
  2. Sift almond flour, confectioner’s sugar, cake flour. (This can be done into your dirty egg white bowl)
  3. On medium speed, add the eggs a little at a time. Mix well after each addition. Mix until smooth and light. (If using a stand mixer use blade attachment. If hand held a whisk attachment is fine, or by hand. )
  4. Fold in one third reserved whipped egg whites to almond mixture to lighten the batter. Fold in remaining whipped egg whites. Do not over mix.
  5. Fold in melted butter.
  6. Reserve batter to be used later.

Patterned Joconde-Décor Paste

YIELD: Two ½ size sheet pans or a 13” x 18” (33 x 46 cm) jelly roll pan

14 tablespoons/ 210ml/ 7oz/ 200g unsalted butter, softened
1½ cups plus1½ tablespoons/ 385ml/ 7oz/ 200g Confectioners' (icing) sugar
7 large egg whites - about 7 oz / 200g
1¾ cup/ 420ml/ 7¾ oz/ 220g cake flour
Food coloring gel, paste or liquid
COCOA Décor Paste Variation: Reduce cake flour to 6 oz / 170g. Add 2 oz/ 60 g cocoa powder. Sift the flour and cocoa powder together before adding to creamed mixture.


  1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand)
  2. Gradually add egg whites. Beat continuously.
  3. Fold in sifted flour.
  4. Tint batter with coloring to desired color, if not making cocoa variation.
Preparing the Joconde- How to make the pattern:
  1. Spread a thin even layer of décor paste approximately 1/4 inch (5 millimeter) thick onto silicone baking mat with a spatula, or flat knife. Place mat on an upside down baking sheet. The upside down sheet makes spreading easier with no lip from the pan.
  2. Pattern the décor paste – Here is where you can be creative. Make horizontal /vertical lines (you can use a knife, spatula, cake/pastry comb). Squiggles with your fingers, zig zags, wood grains. Be creative whatever you have at home to make a design can be used. OR use a piping bag. Pipe letters, or polka dots, or a piped design. If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one. 
  3. Slide the baking sheet with paste into the freezer. Freeze hard. Approx 15 minutes.
  4. Remove from freezer. Quickly pour the Joconde batter over the design. Spread evenly to completely cover the pattern of the Décor paste. 
  5. Bake at 475ºF /250ºC until the joconde bounces back when slightly pressed, approx. 15 minutes. You can bake it as is on the upside down pan. Yes, it is a very quick bake, so watch carefully.
  6. Cool. Do not leave too long, or you will have difficulty removing it from mat.
  7. Flip cooled cake on to a powdered sugared parchment paper. Remove silpat. Cake should be right side up, and pattern showing! (The powdered sugar helps the cake from sticking when cutting.)
  8. Cut in strips and place into mousse cake rings lined with acetate or parchment paper. 


  1. I love it, how inventive. One of my favorites today. Love the color and layer choices.

  2. It looks delicious and your design is just perfet


  3. I really like the colours in your entremet. Its so pretty.

  4. Wow! I haven't had a prickly pear in so long! What a great idea for the gelee.

    Your colours are gorgeous :)

  5. I love your combinations, hmm lime mousse~ i wish i could try~

  6. This is beautiful! Where did you find prickly pear puree? I love prickly pear, but I've only had it dried (in tea) or fresh off the cactus.

  7. Wow, it looks very sweet.. I like it. The flavor was very good. The combination of the color was amazing. Keep it up. Thanks for sharing.

  8. just came across this recipe as I was looking for cactus pear recipes. I love the look of this cake in the picture, but I on't see any reference to the gelee in the ingredients or in the directions to put this dessert together.

  9. sorry this is possibly a really stupid question but what stops the sides of the cake from unravelling when the acertate is removed or what holds it in place? any advice gratefully recieved x