Fruit yule log cake
Easy-to-follow, here is a recipe to make a yule log with very tasty fruits. A refreshing note to cap off your festive dinner.
1. Prepare the sponge cake. Preheat the oven to th. 7-210°C. Sift the flour and cornstarch. Separate the egg whites from the yolks. Whisk the yolks with the sugar until the mixture whitens. Add the flour and cornstarch, stirring gently with a spatula. Beat the egg whites with the salt and add them to the preparation.
2. Line a buttered parchment sheet and place it on a baking sheet. Pour the batter and smooth with a spatula. Bake for 8 minutes. Remove from the oven and place a damp cloth over. Flip it on the work surface. Remove the parchment paper. Roll the biscuit with the cloth and let cool.
3. Prepare the pastry cream with fruits. Bring the milk to a boil in a saucepan with the vanilla pod split in half. Soften the gelatin in cold water. Whisk the egg yolks with the sugar. Add the flour and continue beating. Pour a small ladle of boiling milk into the mixture while whisking.
4. Pour the mixture into the pan and heat gently until the pastry cream comes off of the sides. Remove from heat. Squeeze the gelatine, add it to the mixture, pour into a bowl and let cool, whisking regularly.
5. Peel the orange. Segment with the blade of a knife. Cut the quarters into small pieces. Peel the kiwi and cut into small cubes. Cut lychee and pineapple slices into small pieces. Pour the fruits into the cream and mix.
6. Unroll the biscuit. Brush with rum. Spread the cream and roll it again not too tight. Place the yule log in a dish and sprinkle with grated coconut. Refrigerate for at least 1 hour. Garnish with star fruit slices, verbena leaves and vanilla pods.
Photo credit: Sucré Salé
