Orange Christmas log
Inspired by the magazine Maxi Cuisine
Ingredients:
3 eggs
120 g sugar
120 g flour
1 teaspoon baking powder
5-6 drops of orange cream flavor
1 tablespoon Cointreau
300 g mascarpone
2 fresh eggs
50 g icing sugar
5-6 drops of orange cream flavor
1 teaspoon Cointreau
30-40 g candied orange peels (recipe)
200 g mascarpone
2-3 tablespoons icing sugar
5-6 tablespoons of orange cream flavor
Sugar stars or beads for decoration
Preparation:
In a bowl, whisk the eggs and sugar (from the first group) until fluffy cream and double volume. Then stir in the flour, baking powder and flavorings. Spread the mixture into a 5 mm thick biscuit in a rectangular baking dish (at least 25 to 35 cm), covered with parchment paper. Bake the sponge cake between 12 and 15 minutes at 180°C. It is ready, when it comes back when pressed down.
While piping hot, turn the cake on a damp cloth and remove the baking paper. Then, roll it in the cloth and let cool completely.
For the cream, whisk 2 egg yolks and the icing sugar until creamy. Gradually stir in the mascarpone, then the flavoring and Cointreau. Whisk the 2 egg whites until stiff peaks with a pinch of salt. Mix gently into the cream.
Unroll the spong cake and coat it generously with cream. Scatter over the finely diced candied orange peels. Then wrap back the cake into a tight roll.
To finish the Christmas log, whisk 200 g mascarpone with a little icing sugar and the orange flavoring. Coat the log with this smooth cream using a spatula. Make waves and cracks like a real log. Decorate with small sugar stars or beads.
