Baking… Mother’s Day Cakes
Biscuit Joconde Imprime/Entrement Cheesecake with Chocolate Ganache
Sounds intimidating, huh? To sum it up: Line a springform with a fancy jellyroll cake and fill with anything decadent!
Thanks to Suzanne for posting her recipe from the Daring Baker’s Challenge.
I was able to make 2 mini cakes (4 servings each) with my 5″ springform.
And here is the step by step:
Laying out the pattern on wax paper
Tracing the pattern on the flip side with chocolate batter.
Whipping the egg whites to make the yellow cake batter.
Spreading the yellow cake batter over the frozen chocolate cake design.
The baked cake!
Setting up the fancy cakes and not wasting any scraps!
Left over ganache and whipped cream fits perfectly in strawberries. FYI: If you freeze these, don’t thaw! They turn into strawberry mush, yuck!
A slice of my MIL’s cake.
A slice of my Mom’s cake, refrigerated for 3 days.