If you bought a really good jam on holiday last summer, show it off by making a log for Christmas.
I’d bought a lemon jam from a producer last spring. Perfect to go with raspberry.
Depending on the flavour, change the coulis ^^.
Don’t buy a spirit for one recipe. Log recipes never call for liquid anyway. But I find them hard to get right, as the dough isn’t supple at all. If, having tried both ways, you go for mine, add 5 cl of liquid. It can be liquid cane sugar instead of the sugar. You could also try a strawberry or raspberry syrup, a lemon syrup, a blackberry liqueur… In short, whatever flavour seems right to you.
Preheat the oven to 180 °C.
Make the sponge: separate 4 egg whites and yolks.
Whisk the yolks well with 80 g of sugar, then pour in the limoncello, then the flour all at once, and carry on beating.
Whisk the 4 whites to stiff peaks and fold them gently into the previous mixture.
Spread the mixture in a rectangular tin lined with buttered baking paper.
Bake for 10 minutes.
Two or three minutes before the sponge is done, soak a clean tea towel in cold water. Wring it out and spread it on your work surface.
When the sponge is cooked, turn it out onto the tea towel and roll it up on itself with the towel. Remove the towel, making sure the sponge stays slightly rolled.
Lay it flat again and spread your jam all over. Roll the log up, taking care to roll it tightly so there are no gaps when you serve the slices.
Soften two sheets of gelatine in cold water.
After 5 to 10 minutes, heat two or three tbsp of raspberry coulis in the microwave. Dissolve the gelatine in it and add the rest of the coulis.
Cover the log with it.
Decorate it and put it in the fridge until you eat it.
Recipe by
