Cericette {Cherry} Log - Holiday Cakes

This chocolate log is loaded with orange liquor and topped off with red tart cherries. Bright red glazes keeps the cherries in place and the finished log is covered with a white Bavarian cream.

Category:
Holiday Cakes

Serving Size:
8-10 Slices

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
+2 Days

| Cericette Log |

Ingredients Required: Cericette Log

	Ingredient	Quantity
1.	9 x 12 Chocolate Jelly Roll Cake	1
2.	Fabrication Ganache	9 ounces
3.	Triple Sec Syrup	2-1/2 ounces
4.	Red Tart (Pie) Cherries	1 Can (Drained)
5.	Red Apricot Glaze	3 ounces
6.	Triple Sec Bavarian Cream	20 ounces

Preparation Instructions: Cericette Log

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Process	Instructions
1. Prepare	Place the jellyroll cake on the table. Be sure it has been loosened completely from the baking paper.
2. Brush	Brush the syrup evenly across the cake.
3. Fill	Spread the ganache evenly from edge to edge. Roll the sheet of filled cake into a roulade using the paper to help you roll it. The paper then should be wrapped around the roulade and transferred back to the pan to be stored in the freezer.
4. Display	Unwrap the frozen log, at a slight angle - cut a small amount from the ends to smooth it. Place it on a serving dish, or cardboard square covered with foil. Cover the exposed areas of the serving dish with wax paper to keep it clean.
5. Decorate	Using a serrated knife - level a flat strip (about an inch wide) down the top/center of the log. Brush the exposed cake with the red apricot glaze. Place perfect red cherries in a double row down the flat strip of the log. Make sure they are tightly spaced together and in straight rows. Glaze them with several coats of the red coating. Brush it into the sides of the cake as it runs down. Chill cake.
6. Prepare	Make the Bavarian cream filling - adding the Triple Sec to the mixture just before the gelatin. Put it into a large plastic pastry bag with the basket weave tip (#1D).
7. Cover	Dispense the Bavarian cream onto each side of the log by taking three long passes with the basket weave tip. Squirt the mousse on thick or even let it ripple as you squeeze it on. First, start at the plate and draw a flat ribbon of mousse against the plate and the log. a center pass down the middle, and a final pass along the top - right up flat next to the glazed cherries.
8. Plug	Plug the ends of the log with a squirt of mousse that is smoothed off evenly with a spatula. The spiral design is cocoa that is stamped on by a spiral tool made out of bent coat hanger. (See Equipment Menu)
9. Decorate	Remove any covering paper from the plate or serving tray. Decorate the top of the log in a seasonal manner.
10. Store	Store chilled for the gelatin to set, can be frozen until needed.
Additional Comments:	Alternate decoration themes could be used for Easter, New Years, Birthdays, etc.