Cakes and Pastries Recipes - Almond Cocoa Log with Panaccota Cream and Muscadine Recipe

Ingredients

Serves 8:

• 3 eggs

• 1 oz butter

• 3 1/2 oz (100 g) almond paste

• 1 oz (30 g) confectioners' sugar

• 1 1/2 oz (40 g) crystal sugar

• 1 oz (30 g) cocoa

• 1 oz (30 g) type 55 flour

• 1 1/4 cup lemon syrup (refer recipe)

• 1 bunch of currants

• 3 1/2 oz (100 g) exotic fruits

• 1 oz dried fruits

• 1 1/2lb panaccota cream (refer recipe)

• 7 oz Muscadine (refer recipe)

• 7 oz (200 g) Italian lemon meringue

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Method:

1. Preheat the oven to 250°C. Separate the egg whites from the yolks. Melt the butter and let it cool.

2. In a mixing bowl, blend the yolks. almond paste, and confectioners' sugar. In another bowl, whisk the egg whites and the crystal sugar to stiff peaks. Fold gently, little by little, into the mixture. Add the cocoa and the flour sifted together and finally the melted butter.

3. Pour the batter onto a baking sheet covered with baking paper and spread to an even 1/2 inch thickness. Bake for 4 - 5 min.

4. Line a pan with baking paper. Cut the sponge cake into two pieces. Sprinkle the bottom layer with lemon syrup and place it in the pan. Garnish with panaccota cream until half full.

5. Arrange a roll of muscadine. Garnish with the remaining panaccotta cream. Cover with the second layer of sponge cake. Refrigerate for 2 - 3 h.

6. Cover the log with Italian lemon meringue and place under the broiler for a few seconds. Decorate with fresh and dried fruits.