Belgian Yule Log Cake


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


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