Une bûche De Noël goût forêt noire pour les Fêtes | 750g

Today we're sharing a recipe perfect for wowing everyone this Christmas: a rolled Black Forest-style yule log. A dessert as beautiful as it is delicious, which we're sure will please both young and old! For the sponge cake: 4 medium eggs 60g sugar 1 packet vanilla sugar 40g all-purpose flour (T45) 40g potato starch 30g unsweetened cocoa powder 1 tbsp icing sugar For the syrup: 50g sugar 100ml water 20ml canned cherry syrup For the whipped cream and topping: 250g mascarpone cheese 200ml heavy cream (30% fat) 50g icing sugar 160g pitted cherries in syrup For the finishing touch: 1 tbsp icing sugar 1 sprig of rosemary 4 cherries in syrup Preparing the sponge cake: Preheat the oven to 170°C (325°F) (fan setting). Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gradually add the sugar and vanilla sugar, beating until glossy. Next, fold in the yolks, then the flour and cornstarch. Gently mix with a spatula to maintain a light and airy texture. Line a 40 x 30 cm (16 x 12 inch) perforated baking sheet with parchment paper and spread the batter to a thickness of about 1 cm (½ inch). Bake for 12 minutes. Once baked, leave the sponge cake on the baking sheet. Immediately dust it with icing sugar using a sieve, then cover it with a clean, slightly damp tea towel to keep it moist. Let it cool. Preparing the syrup: Place the cherries in syrup through a fine-mesh sieve set over a bowl to collect the juice. In a small saucepan, combine the sugar and water, then bring to a boil. Reduce the heat and simmer until the sugar is completely dissolved. Remove from the heat as soon as the mixture is clear. Let it cool, then add the reserved cherry syrup. Stir to combine. Preparing the whipped cream: Place the mixing bowl and beaters in the refrigerator to make whipping the cream easier. Pour the very cold cream into the chilled mixing bowl, add the mascarpone, and whip with an electric mixer until stiff peaks form. Add the powdered sugar while whipping. Transfer the whipped cream to a piping bag fitted with a fluted nozzle and refrigerate. Assembling the Yule log: Invert the sponge cake onto the tea towel, baking sheet side down. Remove the baking sheet, then carefully peel off the parchment paper. Generously brush the sponge cake with syrup using a pastry brush. Spread two-thirds of the whipped cream over the sponge, leaving a 1 cm border. Distribute the halved, pitted cherries evenly. Using a tea towel, roll the sponge cake tightly around the filling, starting from the shorter side. Wrap the log in cling film, twisting lightly and sealing the ends like a candy wrapper. Gently roll it on the work surface to smooth it. Place it on a board or platter and refrigerate overnight (or for at least 6 hours). Finishing and decorating (the next day): Remove the cling film and place the log on a cutting board. Dust with powdered sugar. Trim the two ends for a clean finish. Place the log on a serving platter. Pipe the whipped cream in rosettes along the length of the log. Place a whole cherry on each rosette and add a small sprig of rosemary next to it, varying the angles. Refrigerate the log until ready to serve. Dust with powdered sugar. Trim both ends for a clean finish. Place the log on a serving platter. Piping the whipped cream in rosettes along the length of the log. Place a whole cherry on each rosette and add a small sprig of rosemary next to it, varying the angles. Refrigerate the log until ready to serve. #christmasrecipe #yulelog #blackforest #holidayrecipe ---------------