Exotic Christmas log cake
Ingredients:
Material
Traditional log cake frame of 10cm high and 40 cm long
Ingredients
- 1/2 Pidy sponge sheet raspberry
- 3x ¼ full fat cream
- 3x 50 g sweetened gelatin powder
- 100 g mango puree
- 100 g raspberry puree
- 100 g coconut puree
- Cover the log cake frame with the Pidy sponge sheet raspberry
- Beat 25 cl of the full fat cream for a few minutes
- Heat the coconut puree to 40 ° C
- Add the gelatin powder and let cool down
- Gently stir the cream into the preparation with a spatula
- Fill 1/3 of the log cake frame with the mousse
- Refrigerate until gelatin binds
- Repeat the operation for the other 2 purees / mousses
- Cover the top of the loge cake with the Pidy sponge sheet raspberry
- Place in the freezer for 3 hours
- Remove from the frame
- Garnish according to your desires