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Before starting this Mini Yule Log with Amarena Cherries recipe, make sure you have organised all the necessary ingredients for the Joconde biscuit.
In the food mixer recipient, place the whole eggs and tant pour tant powder.
Beat the ingredients, preferably with a stand mixer...
... until foamy and doubled in volume.
In a separate bowl, beat the egg whites until stiff peaks form.
Sift 35 grams of flour over the eggs and tant pour tant mixture.
Gently incorporate the flour to the preparation.
Add the egg whites...
... and the clarified butter. Combine gently with a rubber spatula. Make sure the preparation does not collapse.
Pour the preparation on a baking sheet lined with greaseproof paper.
Spread the preparation with a cranked metallic spatula on the whole surface, making sure the thickness is even.
Bake at 180-200°C (gas 4-6)...
... until thoroughly cooked (10-12 minutes).
When cooked, remove from the oven and leave to cool.
For the red berries mousse: Organise all the necessary ingredients.
Soak the gelatine sheets in a bowl of cold water for a few minutes until soft.
Add the gelatine to the red berries purée, which has been heated beforehand.
Combine and transfer to a cold recipient (mixing bowl) so that the preparation quickly cools down to room temperature. Make sure you do not refrigerate the preparation!
Add the Italian meringue to the cold red berries purée.
Add the whipped cream...
... and combine gently with a rubber spatula. Set aside.
Assembling the cake: Cut the Joconde biscuit with a knife, to the dimensions of a mini yule log mould (makes 2 logs).
The biscuit should line the inside of the mould perfectly.
Place the strip of Joconde biscuit inside the mould. The edges shoul be neat along the rim of the mould.
Transfer the red berries preparation into a piping bag. The piping bag does not need to be fitted with a nozzle; simply cut a hole at the end of the bag.
Pipe some red berries preparation inside the biscuit, halfway up.
Arrange some Amarena cherries and/or stoned griotte cherries (fresh or frozen).
Pipe the remaining red berries preparation.
Repeat the same operation with the second cavity in the mould.
Even the surface with a spatula. Wrap the whole mould with cling film and let set in the fridge for a few hours.
For the finish: Melt the red glaze with 5cl of cold water. The glaze should be runny. Stir with a whisk to get rid of any lumps.
Remove the cling film. Remove the log from the mould and place on a yule log cake board.
Gently lift the mould. Thanks to the flexible plastic material, the mould should come off easily, pushing a little.
Using a brush, apply a coat of hot red glaze on the whole surface of the Joconde biscuit.
On the surface of the biscuit, arrange various red berries: Amarena cherries, griotte cherries, etc.
Finish the decoration with a few marzipan green leaves. Divide into individual portions and reserve in the fridge until ready to serve.
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