Mascarpone & chestnut log recipe
Ingredients
Biscuit
- 5 eggs
- 120 gr sugar
- 80 gr flour
- 50 gr almond powder
- 100 gr butter melted
Mascarpone whipped cream
- 250 gr mascarpone
- 250 ml whole cream
- 30 gr sugar
Log
- 500 gr chestnut cream
- 6 glazed chestnut
Instructions
Biscuit
- Preheat the oven to 180 ° C.
- Separate the whites from the yolks.
- Mix the yolks with the sugar and beat until the mixture turns white.
- Add the flour, almond powder and butter. Mix.
- Whisk the egg whites and gently fold into the mixture.
- Pour on a baking sheet covered with a sheet of parchment paper, spread out well to have a nice rectangle. Bake for about 12 minutes.
- Remove from the oven and immediately place a new sheet of parchment paper on the sponge cake, another plate and turn over to have the sponge cake in the new plate on the new sheet.
- Carefully remove the baking sheet that was used for cooking.
- Gently roll the sponge cake with the new sheet of paper. Then let cool.
Mascarpone whipped cream
- Add the mascarpone with the cream.
- Beat in whipped cream using your mixer.
Log
- To assemble your log, unroll your sponge cake. Spread about half of the chestnut cream.
- Cover with whipped cream.
- Sprinkle with 4 glazed chestnuts.
- Roll your log.
- Cover the log with the rest of the chestnut cream using a spatula.
- Place the two chestnuts for decoration and add little Christmas figures if you feel like it.
- Place in the refrigerator for at least 1 hour, I always prepare it the day before.
- Before serving, cut off the ends using a bread knife and your log will be very pretty! Enjoy your meal !