Past couple of weeks were a crazy mixture of work and holidays. For sure I was in a real need for the later ones. I spend a week in Rome, filling my belly with wonderful food. I could easily live in that city, it’s absolutely wonderful. It would probably require stepping up with the running routine to compensate for all the deliciousness, but still, definitely would be worth it.
Back in the Netherlands the winter seems to be still holding a grip. Hopefully not for too long, I cannot wait for all the wonderful flavour that he spring will bring. Today’s recipe is actually something that should be done during Christmas period, as the original Yule Log is. It is an incredibly light cake tough and I think it’s worth making a little bit more often. The filling is a kwark based mousse – very light and easy to combine with many different flavours. Here I used the apricot jam and a passion fruit juice, but I can only guess how well it will work with fresh fruit (actually I will probably test that as soon as they are available ;)).
I think this will be the last recipe from the “Patisserie – Mastering the Fundamentals of French Pastry” book. It starts to get more complicated in there. I will of course continue my challenge, but if you guys want to do it with me, I suggest you get the book, it’s really way easier to do with the photos and you do need to read the recipe carefully. It is very exciting, but requires quite some time in the kitchen (I am obviously not a proffessional, but every recipe that’s supposed to take an hour according to Mr. Felder, somehow takes 3 for me. I’m pretty sure not so many people are crazy enough to spend that time on one cake ;).
But don’t worry, I won’t abandon the blog. I will be happy to share with you more of my own recipes, a bit simpler one and easier to make during the working week. It will still be delicious for sure :)!
Passion Fruit-Fromage Blanc Yule Log
adapted from Christophe Felder
For the Lemon Sponge Cake:
- 4 eggs separated,
- 1 lemon,
- 100 g sugar,
- 100 g flour.
- Whip the egg whites until the hold a soft peak.
- Grate in the lemon zest, add the sugar and whip again until stiff and glossy.
- Very briefly whip in the egg yolks.
- Fold in the sifted flour in batches.
- Spread the batter thinly and evenly on a lined baking sheet.
- Bake for 10 to 12 minutes at 180 C, until lightly browned. You should rotate the baking sheet half through baking, so that it colours evenly.
- Cover with a damp tea towel and let cool on a baking sheet. This way the cake will remain moist and easy to roll.
For the Fromage Blanc Mousse:
- 300 ml heavy cream,
- 4 gelatin sheets,
- 250 g fromage blanc (or fat free kwark),
- 2 egg yolks,
- 75 g sugar,
- 1 tsp. passion fruit juice.
- Pour the cream in a large bowl and chill.
- Soak the gelatin sheets in cold water until softened, around 5 minutes,
- Lightly whisk the fromage blank and return it to the fridge.
- Whisk the egg yolks with sugar until pale and thick.
- Warm up the passion fruit juice on a low heat. Squeeze the gelatin sheets and stir into the juice until completely dissolved. Scrape into a large bowl.
- Whip the chilled cream until it holds a firm peak.
- Carefully whisk in the egg yolk and sugar mixture into the warm passion fruit juice.
- Beat 1/3 of the whipped cream into the passion fruit mixture to loosen it up.
- Gently fold in the remaining whipped cream. Then fold in the fromage blanc.
- 150 ml of passion fruit juice,
- 150 g apricot jam,
- 100 g white chocolate.
- Remove the tea towel from the sponge cake. Invert on a sheet of a parchment paper and carefully peel off the parchment. Turn it again so that it’s right side up, with the long side facing you.
- Brush the cake with the passion fruit juice.
- Spread a thick layer of the mousse in the upper third of the cake, leaving around 7 cm on top.
- Fold the top of the cake over the mousse and spread a thin line of an apricot jam next to the mousse.
- Fold the top of the parchment over the cake and snugly tuck the paper under the cake with a piece of cardboard. Roll it tightly. Chill for 15 minutes. Chill the remaining mousse
- Carefully remove the parchment. Spread the remaining mousse on top of the cake.
- Shave the white chocolate with a serrated knife on the top and side of the rolled cake. Transfer to a serving plate and chill for an hour.