Chestnut yule log cake with meringue
To celebrate the end of the year as it should be, here is a Christmas log cake recipe with chestnut and meringue.
1. Work the softened butter in the bowl. Add the chestnut cream with 1 tablespoon of rum. Whisk vigorously.
2. In a pot, simmer 10 cl of water with 30 g of sugar and 1 tablespoon of rum. Leave the syrup to cool.
3. Preheat the oven at 200°C (th. 6/7). Separate the yolks and egg whites. Beat the whites until stiff peaks. Gently add 50 g of sugar, then the yolks and the flour at the end. Spread the batter on a bqking sheet lined with parchment paper. Obtain a rectangle of 35x25cm. Bake for 12 to 15 minutes.
4. Leave the biscuit to cool and slightly then peel off. Imbibe slightly with the syrup. With the aid of a spatula, spread the chestnut cream on top. Roll the biscuit tight. Set aside in the fridge for about 3 hours.
5. For the meringue, beat the whites into stiff peaks with a few drops of lemon juice. Pour the sugar in a small pan with 5 cl of water. Cook the syrup at 117°C. Gradually pour over the egg white while whisking until the meringue has cooled off. Spread the meringue on the cold log cake with a spatula. Press a fork to the meringue to decorate. Torch the meringues gently to give it colour.
Our cooking tip: Incorporate 5 cl of chantilly cream into the chestnut cream and mix with the butter for a richer cream.
Photo credit : Sucré Salé
