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Been quite occupied with some other things lately, so juggling between office work and hobby becomes a bit more challenging, especially during this festive season.
So here it is .. the long delayed  entry: Log Cake recipe.

Fancy Christmas

Fancy Christmas

Pardon me for liking the raspberry too much, so this cake will still have that raspberry touch in the middle :). I hope you like it.

This Log Cake consists of 5 layers:

    • Almond Dacquiose
    • Milk Chocolate mousse
    • Chocolate Feuillete
    • Raspberry mousse
    • Chocolate glazing

Almond dacquoise

Things you need:

  • 80 gr Almond Meal
  • 50 gr icing sugar
  • 15 gr plain flour
  • 3 egg whites
  • 50 gr caster sugar

Things you need to do:

Mix the almond meal and the confectioner’s sugar with a balloon whisk.  Sift the flour into the mix.

In a separate bowl, beat the eggs whites until foamy then gradually add the granulated sugar until stiff.

Pour the almond meal mixture into the egg whites and blend delicately with a spatula. Grease a piece of parchment paper and line your baking pan with it. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape with 8mm thickness . Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden and springy to touch. Let cool and cut to the desired shape

Milk Chocolate and Chocolate glazing–> I use recipe from Lucy

Chocolate Feuillete

Things you need:

  • 100g milk chocolate
  • 25g butter
  • 30gr praline paste
  • 28 gr gavottes – you can get it in Holland V ( or you can replace it with rice puff/ rice crispies)

Things you need to do:

Melt the chocolate and butter in a double boiler. Add the praline and the coarsely crushed gavottes. Mix thoroughly and coat with the chocolate. Spread evenly on a wax paper (thickness around 5 mm). Refrigerate until hard.

Raspberry mousse –> I used recipe from Pretty in Pink

Use only around 120 gr of the raspberry mousse, and put in the log cake mold and freeze it until hard. Once it is hard, take it out from the mold, wrap it with cling wrap and freeze it again


Putting it all together:

Line your mold or pan with a clear hard plastic (if you use the metal mold) – in my case i use silicone mold (which is easier to handle) – so i dont need the plastic.

Pipe the chocolate mousse into the mold till it covers the bottom part of the mold (around 3-4 mm thickness). Freeze it for about 10-20 mins till the mousse is a bit hard. Take the raspberry mousse out of the freezer, cut out the excess mousse, so it is slightly a  bit smaller than the mold . Put it on top of the chocolate mousse. For this step you need to do it fast so the raspberry wont melt.

Pipe second layer of the chocolate mousse component around and on top of the raspberry till it fully covered. Then put it back to the freezer, till a bit hard.

Cut the feuillete to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the chocolate mousse you just piped into the mold. Pipe the last third of the mousse component on top of the feuillete. Freeze for a few hours to set then close it with the dacquoise. Freeze until the next day. Glaze with the dark chocolate glazing and decorate with white chocolate.