Kiwi log cake with ginger and white chocolate
Have a look at this recipe and make a kiwi log cake with white chocolate and ginger. A taste of the holiday season.
1. Peel and cut the kiwis into pieces. Mix the other ingredients to the compote. Cook over low heat for 20 minutes.
2. Soak the gelatine leaves in cold water. Whip the liquid cream into chantilly and set aside in the fridge. Heat the crème anglaise. Mix the white chocolate with the softened gelatine. Leave to cool then add the whipped cream and the brunoised candied ginger. Set aside.
3. Preheat the oven at 200°C (th. 7). Make the sponge cake. Whisk the eggs with the icing sugar then add the almond powder, flour and melted butter. Beat the egg white until they form stiff peaks, add the sugar and stir into the previous mixture. Spread the batter on a baking sheet lined with parchment paper. Bake for 10 minutes.
4. Spread the kiwi compote on the hot sponge cake and roll it. Pour half of the white chocolate ginger into a silicone loaf pan and place the logcake in the centre. Place in the fridge for 2 hours. Remove from the mould and decorate with orange zest, candied ginger and fine slices of kiwi.
Photo credit: Sucré Salé
