Fruity Italian Style Log

Simple Cakes

Christmas log with lemon ganache and rolled biscuit.

Download the recipe PDF

Gaetano Mignano Giancarlo Alosa Mario Ragona Salvatore Toma

Components

1. Biscuit for Rolled Desserts

350 g	pasteurised egg whites
140 g	Caster Sugar
2 g	Salt
200 g	pasteurized yolk
100 g	weak wheat flour 160/180W
6 g	baking
2 g	powdered vanilla
140 g	sunflower oil

Whip the egg whites with the sugar and salt. Drizzle in the yolks followed by the sieved powders and the oil. Bake at a temperature of 180°C for around 15 minutes.

2. Lemon Ganache

1100 g	cream 35% fat
520 g	Lemon Chunks
8 g	gelatine 180 bloom
40 g	Water

Rehydrate the gelatine. Heat the cream and mix together with the chocolate and melted gelatine. Leave to crystallise for 12 hours in the fridge. Whip until reaching the required texture.

Assembly and decoration

Whip the lemon ganache and spread over the biscuit. Add pieces of fruit where required. Roll up the log and decorate.