Belgian Yule Log Cake


Ingredient: Main
Tegral Satin Moist Cake Chocolate 500
Eggs 200
Water 100
Oil 200
Ingredient: Main total 1000
Ingredient: Mango N Passion Cremeux
Passion Fruit Puree 150
Mango Puree 300
Sugar 250
Egg 180
Butter 180
Gelantin 8
Ingredient: Mango N Passion Cremeux total 1068
Ingredient: Belcolade Chocolate Mousse
Belcolade Noir Selection Blocks C501/J 150
Milk 100
Whipping Cream 200
Gelantine Powder 5
Ingredient: Belcolade Chocolate Mousse total 455

Working Method
  • Mix well all ingredients for 3 – 5 minutes until homogenous
  • Bake temperature 180C for 15 – 18 minutes depends on size

Mango N Passion Cremeux
  • Soak gelatin into water for 5 minutes
  • Boil the puree and cook egg and sugar until 82C
  • Warm gelatin and fold into mixture

Belcolade Chocolate Mousse
  • Soak gelatin with water for 5 minutes
  • Boil cream and mix into chocolate.
  • Whip up whipping cream and fold into Chocolate mixture
  • Last, melt gelatin and slowly fold into mousse mixture


Related recipes