from Emilie.
This traditional french Christmas desert is not difficult reproduce and it’s a fest for the eyes. Basically it’s a sponge cake resembling a miniature Yule log.
ingredients:
- for the cake: 4 eggs, a pinch of salt, 50 gr flour, 40 gr icing sugar, 1 tea spoon of pandan aroma (not compulsory), 50 gr sunflower oil
- for the cream: 150 gr whipping cream, 3 big table spoon of chocolate powder
Preheat the oven at 200°C and…
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- Separate the egg yolk from the egg white, add salt and mix the egg white and add sugar progressively until white and fluffy.
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- Add egg yolk, pandan aroma, oil and mix gently with a spatula.
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- Once well combined, add flour progressively until obtaining an homogeneous mixture.
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- Cut a baking paper and place it on the bottom of your rectangle tray. Pour the mixture on the tray and spread it homogeneously but still with a soft hand!
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- Put the tray into the oven and bake 8 to 10 min.
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- While the cake is cooling down, mix the whipping cream by adding progressively chocolate powder until obtaining a fluffy cream.
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- When the cake is lukewarm spread the whipped cream all over the cake.
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- Now roll it!
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- Spread the whipped cream on your cake to create the brown coating.
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- Let it rest in the freezer 30min minimum!