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SPONGE CAKE

Ingredients

  • 1000 g.
  • Roller PLancha Calados
  • 900 g.
  • Whole egg

Elaboration

Beat all together for 8 minutes at high speed and bake.

HAZELNUT MOUSSE

Ingredients

  • 1000 g.
  • Cream 35-38%
  • 200 g.
  • Water
  • 200 g.
  • Trebón Neutro
  • 300 g.
  • Nocciola Vela Bianca

Elaboration

Mix the Trebón Neutro with the water and the Nocciola Vela Bianca. Add the semi-mounted cream.

Assembly and Finishing

    1.Roll the sponge cake with the Hazelnut Mousse inside.

    2.Bathe with Sacher Caramel and decorate to taste.

Recipes

Apple Pie.

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Sacher White.

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Zafiro Truffles.

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Christmas Cookies

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