That's it, the countdown to the Christmas and New Year holiday season has started and you may be preparing your menus right now? Or maybe you are invited and it is up to you to bring the dessert ?
To make it easier for you, I suggest you make your own gluten-free and dairy-free Christmas log this year. Just because you have food intolerances doesn't mean you have to skip this traditional dessert. Not only is it delicious, but it is also easy to prepare and you will be able to treat yourself but also delight the taste buds of all the guests !
Happy holiday season to everyone !
-
Ingredients
- 6 eggs + 1 yolk
- 100 gr. Coconut sugar + sugar for the filling and according to taste
- 100 gr. of rice flour
- 50 gr. arrow-root or tapioca starch
- 1 tsp baking soda
- 1 tbs cider vinegar or lemon juice
- 1 pinch of salt
- 1 bar pf chocolate for baking (approx, 200 gr.)
- 100 gr. coconut fat
- 450 gr. chestnut purée
- 100 ml water
- Optional: Grand Marnier or Rhum, or orange blossom water, xylitol
Preparation
- For the preparation of the sponge cake : mix the flour, starch and baking soda;
- Separate the whites from the yolks and whisk the yolks with 100gr of coconut sugar together in a bowl until pale, slightly fluffy and smooth;
- Add the yolks-sugar mixture to the flour, starch and baking soda mixture;
- Finally, add the vinegar or lemon juice and mix well;
- Whisk the 6 egg whites with a pinch of salt and gently fold the egg whites into the previous mixture;
- Grease a silicone sponge cake pan or a sheet of baking paper and place it on the baking tray of your oven. Pour the preparation and spread in an even layer using a spatula;
- Place in the oven and cook for 9 to 10 minutes at 180°C (the duration varies depending on the oven). The sponge cake should just be cooked and should not colour (cooking too long could harden the sponge cake and make it difficult, if not impossible, to roll);
- During cooking time, place a clean cloth on your work surface, the sprinkle it with powdered sugar or starch (this way the sponge cake will not stick to the cloth);
- Take the sponge cake out of the oven, wait for 2 minutes and then turn it over on the clean cloth;
- If necessary, dream the edges (if they are dry, uneven or coloured). Do this quickly so that the sponge cake does not cool too much);
- Then roll it gently in the cloth, tightening well (at this stage, it must still be warm to roll it properly);
- Leave the sponge cake to cool for 30 minutes without unrolling it;
- Meanwhile, prepare the syrup and filling;
- For the syrup: mix 100 gr of coconut sugar or xylitol (adjust sugar according to taste) with the water in a saucepan. Heat over low heat for 5 minutes, stirring occasionally. Turn off the heat, then add either Grand-Marnier or Rhum or orange blossom water according to taste). Stir and let cool;
- For the filling: mix 450 gr of Ardèche chestnut purée with coconut sugar (quantity of sugar to adapt to taste);
- Melt a chocolate bar for baking in a “bain-marie”;
- Add the melted chocolate to the previous mixture;
- Add 100 gr melted virgin coconut fat. Mix well;
- Add 1 egg yolk (and possibly Grand Marnier, Rhum or orange blossom water according to taste);
- If necessary, add a little vegetable milk for an easier consistency to spread;
- Gently unroll the sponge cake and soak it with the water-sugar mixture and garnish it with half the stuffing;
- Roll up the sponge cake on itself tightly, cut the 2 ends of the rolled sponge cake into a triangle and place them on top of the log and/or on the side, then garnish the outside of the log with the rest of the filling. Place the log in the fridge.
- Note: this Christmas log be made one day in advance. Do not forget to take it out 30 minutes before tasting for a perfect softness!