Unlike the conventional chocolate log available in most bakeries and patisseries, hotel chefs tend to present their log cakes in unique flavours with the focus of using mousse.
The log cakes available at Ritz Carlton for this year were
- “C²” Vanilla Cheesecake with Gingerbread Sable topped with Berries ($58+)
- “MD 139” Chestnut Mousse with Brandy Pear ($58+)
- “SUNRISE” Caribbean and Mango Mousse with Almond Sponge ($58+)
- “SUNSET” Pistachio and Raspberry Mousse with Pistachio Pain de Gene ($78+)
- “Chocolate3” Chocolate Fudge Sponge layered with Chocolate Ganache ($88+)
Decided to stick to Ritz Carlton's Sunrise since the hotel's mango mousse cake has impressed the last time round.
With an outer ring of mango génoise cake, a layer of passionfruit-taste alike mousse, a mango "pudding" in its core, sitting on a layer of almond sponge, this cake provides a very contrasting texture when eaten all together. Unlike Gourmet Carousel's 2009 log cakes, this isn't that cloying and easily finished.
The only complain, since this cake has reached its minimum sugar content to produce a successful logcake, the hotel pastry chef was unable to further reduce the sugar content. To some, it is alittle tad sweet while others felt that it is alittle sour to their liking (FYI, a sample size of 12).
To sum up all the log cakes we had in 2009, the most memorable one would be the Durian Profiteroles X'mas Tree from Goodwood Park but among all the cakes I had within this week, I have to give it to The Patissier's Strawberry Cognac.
To all our readers, this is our last entry of the year. We take this opportunity to wish everybody a Happy New Year. We will be back next year for more desserts.
The Ritz-Carlton, Millenia Singapore
7 Raffles Avenue
Tel: 6434 5288