Christmas cakes with Silikomart moulds

People living in Saigon is always fascinating to get Christmas cakes, especially “bûche de Noël” during this holiday season. I remember some of my friends, being extremely busy at work, but never forget to get at least one for family ,or friends or for “réveillon”. In the past we mostly used this word “réveillon”, i.e X-mas party at midnight. Today it seems no one use it anymore! Anyway today I’m here to share our busy day to create X-mas logs or cake by using beautiful moulds from Silikomart.

Preparation for Biscuit Joconde (almond sponge cake) & sirop

Eggs 200 gr.
Sugar 50-60 gr.
Almond powder 100-140 gr.
All purpose flour 40 gr.
Cacao powder 40gr.
Butter 30 gr. ( I prefer to skip butter)
White yolk 120 gr.
Sugar for white yolk 40 gr.

Mix almond powder together with flour, cacao powder, whisk slightly the egg with sugar but beat well the white yolk, add gradually sugar until it got a peak. Add 1/3 of egg and sugar mixture to white yolk, mix delicately then add it to the rest of white yolk. Time to add dry ingredient, mix well. Bake at 200°C for 10 minutes.

002 — Dry ingredient : all purpose flour, almond and cacao powder

008 — add 1/3 of white yolk to the mixture of egg and sugar

009 — then pour it to the rest of white yolk

010 — gradually add dry ingredients to the egg mixture

001 — Bake at 200°C for about 10 minutes

The selection of Silikomart mould is quite good but the mould could cost around 35 up to 40 Euros. From time to time I got some discount due to promotion, I have 4 moulds but with different silicon mats and one of my favorites – tapestry with wood effect.

Noel2018_log_3 — Chocolate cake made by Silikomart mould with wood effect mat

As I’m using a mould in a log shape, I need to cut sponge cake into different layers with different sizes. First pour the ganache then the first layer of cake, then ganache, then another layer…Don’t forget to absorb the sponge cake with sirup or liquor sirup, if you like it.

alhambra_3 — I love to absorb the sponge cake with liquor sirup either Rum or Kirsch

alhambra_4 — Time to pour the ganache – mixture of whipping cream, dark chocolate, white chocolate and praline (almond paste),

It take at least 10 hours in the freezer or better overnight until the cake is set (mostly frozen) then we are able to take it out from the mould. The longer the cake in the freezer, the shaper the ornament on the cake! Here you go some of my Christmas cakes by using Silikomart moulds.

Noel2018_log — Dark chocolate cake filled with lemon cream

Noel2018_log_1 — Milk chocolate with praline and filled with lemon cream.

Noel2018_log_4 — White chocolate cake with coco, vanilla flavor filled with cherry cream!

I’d love to share more in details how to make the cream, how to put it in the mould but I will do it next time, so far enjoy the holiday seasons! Merry Christmas and Happy New Year