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Yule Log with Candied FruitTheWorldWideGourmet.com

Flavors of France

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: A little over an hour, including 45 minutes oven time
Oven temperature: 180° C (350° F)

Difficulty: Requires a certain dexterity

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Nutritional values

per 100 g

Energy:235.9 kcal

Proteins:5.1 g

Fats:8.2 g

Carbohydrate:32.6 g

Fibers:0.5 g

Sugar:22.6 g

Cholesterol:113 mg

Sodium:80.7 mg

Calcium:48.3 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

*Sponge cake

300

g

candied fruit, including

4

eggs

125

g

flour

125

g

sugar

30

g

butter

*Pasry cream

250

ml

milk

3

egg yolks

35

g

cornstarch

1/2

vanilla bean

6

egg whites

200

g

icing sugar

METHOD

Making the génoise
  1. Beat the eggs and sugar in a bowl set over a pan of hot water until the mixture doubles in volume;
  2. remove from the heat and continue beating until the mixture has cooled completely;
  3. sprinkle the sifted flour over the mixture a little at a time, folding in gently with a spatula;
  4. butter a cake pan; pour in the batter and bake at 180° C (350° F) for about 25 minutes; remove from the pan immediately and let cool;
  5. prepare a syrup with 200 g (3/4 c.) sugar and 50 ml (3 tbsp.) water; heat for two minutes and add 100 ml (6 tbsp.) Grand Marnier;
  6. slice the génoise in half; soak the middle with the syrup.

Pastry cream

  1. Bring the milk to a boil with the half vanilla bean;
  2. whisk two eggs with 80 g sugar in a bowl until light and pale; add the 35 g cornstarch;
  3. remove the vanilla bean and mix the hot milk into the egg-sugar-cornstarch mixture little by little, whisking constantly;
  4. pour the mixture into a saucepan; cook, stirring constantly, until it begins to boil;
  5. remove from the heat; add in the 50 ml Grand Marnier; let cool.

Assembling and finishing the cake

  1. Cut the candied fruit into small pieces; preheat the oven to 80° C (150° F);
  2. spread the pastry cream over the bottom half of the génoise; sprinkle with 200 g of the candied fruit; cover with the top half of the cake;
  3. beat the egg whites to stiff peaks, gradually add in the icing sugar;
  4. using a flexible spatula, ice the sides and top of the cake with the meringue; place in the oven for 20 minutes;
  5. once the meringue has cooled, decorate with the remaining candied fruit and serve.

CHEF'S NOTES

An original idea from Serge Peuzin of the Auberge du Luberon-Peuzon in Apt, France



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