Chocolate Pumpkin Log

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Working Method

Mix water, oil, egg yolk, and cake mix with paddle until homogenous batter.
In another mixing bowl, whisk egg white and sugar until soft peak foam; fold it into the cake batter, followed by ground almond.
Spread cake batter around 0.5cm thick, bake at top 210°C and bottom 190°C for 4-5 minutes

Mix well pumpkin puree and icing sugar.
Whip Ambiante and whipping cream until soft peak; fold into the pumpkin mixture and mix well, followed by melted gelatine mass.

Spread a thin layer of Carat Nuxel on the almond sponge, followed by pumpkin cream, around 0.5cm thick. Roll it up, then keep in the freezer.
Warm up Carat Decocrem to 40 – 50°C, then cool down to 37 – 40°C, glaze it on the log cake evenly, then keep it in the freezer.
Warm up the Miroir Glassage Neutre up to 40°C, cool down to 37°C, add some metallic powder and gold leaf, glaze it on the frozen log cake.