Almond Cinnamon Cherry Log
Servings
1 pan
Servings
1 pan
Ingredients
Cinnamon Mousse
Cherry Gelee
Almond Mousse
Instructions
Instructions for Flourless Chocolate Cake
  1. Cream together butter and sugar.
  2. Add eggs two at a time to butter, and scrape bowl between additions.
  3. Add sifted PreGel Cacao Togo (Cocoa Powder) – 70148
  4. Pipe into desired mold and bake at 171°C/340°F for about 12 minutes, until done.
Instructions for Cinnamon Mousse
  1. In a 5 quart mixing bowl, combine all ingredients.
  2. Whip to desired peaks and use as needed.
Instructions for Cherry Gelee
  1. Combine all ingredients and mix well.
  2. Use as needed.
Instructions for Almond Mousse
  1. Gently heat PreGel Roasted Almond Traditional Paste – 55202 in the microwave until soft and beginning to melt.
  2. Gently heat milk until warm (but do not boil).
  3. Combine milk and PreGel Roasted Almond Traditional Paste – 55202, stirring well to combine completely.
  4. In a 5 quart mixing bowl, combine all ingredients.
  5. Whip to desired peaks and use as needed.
Final Assembly for Final Assembly
  1. Cut Flourless Chocolate Cake to desired size to fit on the bottom of the yule log mold.
  2. Pour Cherry Gelee into yule log insert mold, only filling mold halfway; blast freeze.
  3. Pipe Cinnamon Mousse on top of Cherry Gelee, filling insert mold completely; blast freeze.
  4. Pipe Almond Mousse into yule log mold, filling about halfway.
  5. Gently place insert into Almond Mousse.
  6. Fill yule log with Almond Mousse, leaving just enough space for Flourless Chocolate Cake.
  7. Place Flourless Chocolate Cake in mold; blast freeze.
  8. Remove yule log from mold and spray with melted PreGel Coriandolina® Coating – White Chocolate – 90502 and garnish as needed.