Yule Log Mousse Cake

Not a Traditional Yule log, we stuffed it with more holiday flavours.

Soft sponge cake, chocolate buttercream with eggnog mousse >> into a roulade

Sure is something to served on the christmas table to Wow your family :)

10 more days to Christmas ~~

Infographic Recipe will be updated soon 

Yule Log Mousse Cake

Yields 8 servings 

Ingredients

Cake:

34g (1/3 cup) Cake flour, sifted

15g (2 tbsp) Cocoa powder, sifted

2g (1/2 tsp) Baking powder

2 Large eggs, separated

50g (4 tbsp) Granulated sugar

15g (1 tbsp) Milk

Mousse:

3.5g (1 tsp) Meringue powder

15g (1 tbsp) Warm water

8g (2 tsp) Granulated sugar 

93g (3.26 oz) Eggnog

3g (1/2 heaped tsp) Gelatin 

112g (4 oz) Heavy cream, cold

Buttercream:

14g (4 tsp) Meringue powder

60g (4 tbsp) Warm water

100g (1/2 cup) Granulated sugar

150g (2/3 cup) Butter, cubed and soften

1.5g (1 tsp) Instant espresso powder

140g (5 oz) Dark chocolate

Brown food colouring (optional)

Icing sugar

Red m&ms

Mint chips

Method

Mousse

1. Pour 30ml (2 tbsp) of eggnog over the gelatine and mix until absorbs

2. Set it a side to bloom

3. Dissolve the meringue powder in the warm water in a heat proof bowl

4. Add sugar and whisk it until frothy

5. Place the bowl over a pan of barely simmering water and heat, whisking constantly, until the sugar has dissolved

6. Remove the bowl from the heat and beat it until cooled with stiff peaks

7. In another bowl, whip the cold heavy cream to soft peaks

8. Microwave the bloomed gelatine until dissolved

9. Add it into the rest of the eggnog and mix until all combine

10. Mix in the meringue with a whisk until no lumps can be seen

11. Fold in the semi-whipped cream

12. Line a tube-shape mold with parchment paper

13. Pour mousse into mold and gently tap it once to remove big air pockets

14. Cover and refrigerate until firm, around 1- 2 hour

Cake

1. Preheat oven to 180°C (350°F)

2. Line a 35cm x 26cm (14 x 10 inch) baking pan with parchment paper

3. Combine flour, cocoa powder and baking powder and sift it again

4. Beat egg whites and half of the sugar until stiff peaks form

5. In another bowl, beat the egg yolks and remaining sugar until the mixture is thick and pale

6. Add milk and beat to combine

7. Mix in flour mixture lightly until incorporated

8. Gently fold in 1/3 of the egg whites to lighten the batter 

9. Fold in the remaining egg whites gently until just combine

10. Spread the batter on the pan evenly

11. Bake for 10 to 12 minutes, or until springy to touch

12. Invert the cake on a clean dish towel on your working surface

13. Remove the top parchment paper carefully

14. Roll the cake carefully while it’s still warm

15. Let it cool, still wrapped, completely

Buttercream

1. Gently melt the chocolate and add the instant coffee to it

2. Mix until dissolved and set it aside to cool to room temperature

3. Dissolve the meringue powder in the warm water in a heat proof bowl

4. Add sugar and whisk it until frothy

5. Place the bowl over a pan of barely simmering water and heat, whisking constantly, until the sugar has dissolved

6. Remove the bowl from the heat and beat it until cooled

7. Slowly incorporate 1 cube of butter at a time and beat it

8. Beat it until everything is uniform, smooth and creamy (if the mixture looks curdle, continue beating it until it comes back together)

9. Fold in the cooled chocolate mixture

Assemble

1. Melt mint chips and fill it in a piping cone

2. Pipe out holly leaf shapes on wax paper

3. Refrigerate until use

4. Unroll cooled cake and top it with a layer of buttercream

5. Unmold the cylinder mousse and lay it on top of the buttercream

6. Re-roll the cake gently with the help of the towel

7. Wrap parchment around the rolled cake and tighten lightly

8. Refrigerate for 30 minutes

9. Put the cake on the serving platter and cut a section of the cake in a diagonal angle

10. Move the cut piece and attach it to the side of the cake with a little buttercream

11. Cover the whole cake with buttercream and smooth it as much as possible

12. Using a bamboo skewer or a tooth pick, make wood pattern designs on the buttercream

13. Attach m&ms in groups of 3 to make holly fruit and attach the mint leaf decoration

14. Refrigerate whole cake until serve

15. Before serving, dust a little icing sugar for snow effect

Tips

I. The sheet pan we use is 35cm (L ) x 26cm (W) and the tube insert is 35cm (L) x 4 cm(R)

II. The “tube mold” we used is a DIY mold, made with tissue roll tubes reinforced with tape and aluminum foil

III. In the video, we made 2 batches of eggnog mousse and fill the extra into cups to make individual dessert

IV. You can use fresh egg whites for the swiss meringue

V. Be careful not to over bake the cake, as dry cake lack the flexibility to roll and may crack

VI. We use homemade eggnog from scratch, you can use store bought stuff

Links to Supplies:

Meringue Powder

Sheet Pan

Off-set Spatula

Wood Serving Platter

Hope you guys enjoy this weeks [How To's]

See you next week :)

xo D