Chocolate Pumpkin Log


Working Method

Almond Sponge
  • Mix water, oil, egg yolk, and cake mix with paddle until homogenous batter.
  • In another mixing bowl, whisk egg white and sugar until soft peak foam; fold it into the cake batter, followed by ground almond.
  • Spread cake batter around 0.5cm thick, bake at top 210°C and bottom 190°C for 4-5 minutes

Pumpkin Cream
  • Mix well pumpkin puree and icing sugar.
  • Whip Ambiante and whipping cream until soft peak; fold into the pumpkin mixture and mix well, followed by melted gelatine mass.

  • Spread a thin layer of Carat Nuxel on the almond sponge, followed by pumpkin cream, around 0.5cm thick. Roll it up, then keep in the freezer.
  • Warm up Carat Decocrem to 40 – 50°C, then cool down to 37 – 40°C, glaze it on the log cake evenly, then keep it in the freezer.
  • Warm up the Miroir Glassage Neutre up to 40°C, cool down to 37°C, add some metallic powder and gold leaf, glaze it on the frozen log cake. 

About this recipe

Complexity level: