Strawberry Cheesecake Entremet

Ingredients

Patterned Joconde-Décor Paste
• 7 tablespoons/100g unsalted butter, softened
• 100g Confectioners’ (icing) sugar
• 100g egg whites (about four)
• 110g cake flour
Chocolate Joconde Sponge
• 85g almond flour/meal
• 75g confectioners' (icing) sugar
• 15g cake flour
• 10g Dutch cocoa powder
• 3 large eggs / 150g
• 3 large egg whites / 90g
• 10g white granulated sugar or superfine (caster) sugar
• 2 tablespoons / 30g unsalted butter, melted
Lemon Cheesecake Filling
• adatped from [melskitchencafe.com|http://www.melskitchencafe.com/2010/05/lemon-icebox-cheesecake.html
• 3 tablespoons fresh lemon juice
• 1 envelope (2 3/4 teaspoons) unflavored gelatin
• 16 oz. (2 bars) cream cheese, softened to room temperature
• 1/2 cup sugar
• pinch salt
• 2/3 cup whipping cream
Strawberry Mousse
• adapted from Cannelle Et Vanille
• 3 tablespoons cold water
• 200 grams strawberry puree
• 40 grams sugar
• 1 envelope (2 3/4 teaspoons) unflavored gelatin
• 150 grams whipping cream, soft peaks
Strawberry Gelee
• adapted from Cannelle Et Vanille
• 3 tablespoons cold water
• 300 grams strawberry puree
• 80 grams sugar
• 1 envelope (2 3/4 teaspoons) unflavored gelatin

Directions

Patterned Joconde-Décor Paste
1. Cream butter and sugar until light and fluffy (use stand mixer with blade, hand held mixer, or by hand). Gradually add egg whites. Beat continuously. Fold in sifted flour. Tint batter with coloring if desired.
2. Place silicone mat on an upside down baking sheet. Pipe design onto baking mat. (If you do not have a piping bag. Fill a ziplock bag and snip off corner for a homemade version of one.) Slide the baking sheet with paste into the freezer.
3. Freeze hard. Approx 15 minutes. While design is in freezer prepare Joconde batter (recipe below.)
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 until the joconde bounces back when slightly pressed, approx. 5 – 15 minutes. 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. I didn’t use powdered sugar and didn’t have a problem with sticking.)
8. (This short video will help explain the process of lining the mold http://www.youtube.com/watch?v=ca4eLDok-4Q )
9. Preparing the MOLD for entremets: Start with a large piece of parchment paper laid on a very flat baking sheet. Then a large piece of cling wrap over the parchment paper. Place a spring form pan ring, with the base removed, over the cling wrap and pull the cling wrap tightly up on the outside of the mold. Line the inside of the ring with a curled piece of parchment paper overlapping top edge by ½ inch. CUT the parchment paper to the TOP OF THE MOLD. It will be easier to smooth the top of the cake.
10. Preparing the Jaconde for Molding: Trim the cake of any dark crispy edges. You should have a nice rectangle shape. Decide how thick you want your “Joconde wrapper”. Traditionally, it is ½ the height of your mold. This is done so more layers of the plated dessert can be shown. However, you can make it the full height. Once your height is measured, then you can cut the cake into equal strips, of height and length. (Use a very sharp paring knife and ruler.)
11. Make sure your strips are cut cleanly and ends are cut perfectly straight. Press the cake strips inside of the mold, decorative side facing out. Once wrapped inside the mold, overlap your ends slightly. You want your Joconde to fit very tightly pressed up to the sides of the mold. (I’ll need to do a much better job of this next time.) Then gently push and press the ends to meet together to make a seamless cake. The cake is very flexible so you can push it into place. You can use more than one piece to “wrap “your mold, if one cut piece is not long enough. The mold is done, and ready to fill.
Chocolate Joconde Sponge
12. 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.
13. Sift almond flour, confectioner’s sugar, cake flour and cocoa powder. (This can be done into your dirty egg white bowl)
14. 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. )
15. 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.
16. Fold in melted butter.
17. Note: Makes enough sponge for the side and bottom of an 8" round mold. 
Lemon Cheesecake Filling
18. Put the lemon juice in a small bowl and sprinkle the gelatin over the top. Let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds or less. Set aside.
19. In a large bowl with a handheld mixer or in the bowl of a stand mixer, beat the cream cheese, sugar, and salt until smooth and creamy, about 2 minutes. Slowly add the cream and beat until the mixture is light and fluffy, about 2 minutes. Add the gelatin mixture. Beat until the mixture is smooth and airy, about 3 minutes.
20. Pour the filling into the prepared jaconde and smooth the top. Refrigerate the cheesecake until set, about 1 hour.
Strawberry Mousse
21. Put the water in a small bowl and sprinkle the gelatin over the top. Let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds or less. Add the gelatin to the strawberry puree.
22. Fold the whipped cream in to the puree. Pour the mousse on top of the cheesecake layer and let it set in the refrigerator.
Strawberry Gelee
23. Put the water in a small bowl and sprinkle the gelatin over the top. Let it stand until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 30 seconds or less. Add the gelatin to the strawberry puree. Chill the gelee until it starts to thickened.
24. Pour the gelee on top of the strawberry mousse and let it set several hours in the refrigerator before serving.