This month's challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand.
Thank you Hilda and Marion, it sure was a hell of an experience making this cake!
The most important thing I learned about this dessert is that it was NOT made for the tropical climate. REALLY. 5 minutes after I removed it from the freezer after freezing overnight, it looked like this:
So, let me run through the layers here. From the top, dark chocolate icing, raspberry mousse, vanilla creme brulee, Feuillete insert with cornflakes, dark chocolate ganache, and finally almond dacquoise. Decorated with some coloured buttercream icing flowers and leaves.
I have to say, some of the layers are absolutely drop dead gorgeous, like the mousse, the dacquoise, and the ganache. But, altogether, I just don't think they go very well. It is a real killjoy to slide through the icing and the mousse only to hit the rock hard creme brulee and feuillete, and then to have to hack through them, destroying the bottom layers in the process.
I definitely would not make the cake in its entirety again, but for a super decadent treat, I can imagine myself making the mousse, then ribboning the ganache through it to make raspberry dark chocolate ganache ice cream. YUMMMMMMMY.