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Christmas Log Cake with apple and chocolate

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Ingredients:

  • Pronto Flamenco GF
  • Eggs
  • Water
  • Forest Berries Zuppi
  • Apple Pie Arabeschi®
  • Pronto Semifreddo
  • Milk
  • Cream
  • Gianduia Traditional Paste

                    Method of preparation

                    • BASE

                      Pronto Flamenco GF 1 kg
                      Eggs 640 gr
                      Water 100 gr

                      Whip all the ingredients in the planetary mixer for 1 minute, roll out a layer of dough 4-5 mm thick on sheets of baking paper with the help of a raplette. Bake at 220°C for 5-6 minutes.

                    • SYRUP

                      Forest Berries Zuppi 50 gr
                      Water 25gr

                      Mix the Zuppi with the water and pour it on the sponge cake with a silicone brush or with the special dispenser bottle with the pierced cap.

                    • INSERT

                      Apple Pie Arabeschi® 100 gr

                      Use it as is.

                    • GIANDUIA CREAM INSIDE

                      Pronto Semifreddo 400 gr
                      Milk 500 gr
                      Cream 500 gr
                      Gianduia Traditional Paste 140 gr

                      Whip all ingredients in planetary mixer until you get a well whipped compound.

                    • SEMIFREDDO COATING

                      Pronto Semifreddo 350 gr
                      Cream 1 L
                      Gianduia Traditional Paste 190 gr

                      Whip all ingredients in planetary mixer until you get a well whipped and tightly compacted compound.

                    • Once the biscuit is ready, spread a layer of Apple Pie Arabeschi® and a layer of Gianduia cream, roll gently to form a log, leave in blast chiller for 20/30 minutes. Cut the log into the desired mould and glaze with the cream. Decorate as desired.

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