Julianna
A Joconde cake framed with wood-grain chocolate, layered with praline and vanilla buttercream, and finished with a marble glaze.
Ingredients
wood grain chocolate strips
to taste
regular Genoise sponge cake (thick 1/4–3/8 inch (1 cm), see page 351)
two 7-inch (18 cm) round slices
coffee syrup (see page 209)
to taste
nut cream II (see page 484)
10 oz (300 g)
vanilla cream (see page 371)
10 oz (300 g)
coffee marble glaze (see page 377)
3–4 oz (100–110 g)
chocolate fans (for decoration)
to taste
chocolate rolls (for decoration)
to taste
candied hazelnuts (for decoration)
to taste
Instructions
1
Prepare the mold
Line the inside of a 7-inch (18 cm) charlotte mold with a strip of transparent acetate coated with wood grain chocolate, place on a cake board.
2
Assemble the bottom layer
Place one slice of sponge cake, brush with coffee syrup. Fill with nut cream up to half the height.
3
Assemble the top layer
Place the second slice of cake on top, press lightly, brush with coffee syrup. Fill to the top with vanilla cream, smooth the surface, chill until firm.
4
Apply the glaze
Add coffee extract to the glaze, stir gently to create a marble pattern, pour over the cake surface, chill.
5
Decorate
Unmold the cake and remove the acetate strip, trim the edges of the glaze. Decorate the top with chocolate fans, chocolate rolls, and candied hazelnuts dusted with powdered sugar.
