For 6 to 8 people
preparation time: 50 minutes
cooking time : 25 minutes
Ingredients Yule log – ( Bûche de Noël)
-> for the sponge cake
- 2 white eggs + 4 white eggs
- 50 grams powdered sugar
- 60 grams grated coconut
- 30 grams flour
- 60 grams of sugar
->for the vanilla cream
- 1 vanilla pod
- 1 gelatin plate
- 1 egg yolk
- 15 grams of sugar
- 10 cl cream liquid
-> for the mango and passion fruit gelée
- 450 grams mango
- 3 passion fruits
- 4 gelatin plates
-> for the decoration
- grated coconut
- dried coconut and mango slices
-> sponge cake
Mix the white egg together with the powdered sugar, the grated coconut and the flour.(1) Whip 4 white eggs and add 60 grams of sugar in the end. (2)
Mix 1 with 2
Spread the Mixture onto a baking paper with a spatula and cook it for 5 minutes in the oven ( 200 degrees C)
Place a wet towel under the baking sheet to remove the baking sheet easier.
-> vanilla cream
Place a gelatin plate in a bowl of cold water. Split open the vanilla pod and remove the seeds. Whip the egg yolk with 15 grams of sugar( 3) Bring the cream + vanilla into a simmer (4) Add progressively the cream onto the egg mix ( 3+4). Cook the whole to 85 degrees C( keep whipping). Remove from the stove and add the gelatin plate. Place onto a bowl of ice cubes and continue whipping . ( place the vanilla cream to the fridge – 3 hours )
-> mango and passion fruit gelée
mix 450 grams of mango to obtain a purée and add the passion fruit juice ( you can use the seeds for decoration)
place 4 gelatin plates in a bowl of cold water.
Heat half of the mango and passion fruit purée and add the gelatin then add the remaining half and place the purée in the fridge for 4 hours.
Mix the vanilla cream for 3 minutes and spread on the sponge cake. Place to a cool place for 15 minutes.
Spread 120 grams of mango and passion fruit gelée as the next layer and roll the cake. Heat gently the rest of mango and passion gelée and pour over the cake. Cool off for 15 minutes and decorate with dried fruits, stars or passion fruit seeds.