That's it ! The month of December begins tomorrow with its share of festivities and taste pleasures. To end the year 2018 under the sign of gluttony, I revisit the iconic Yule Log; in a gluten-free and lactose-free version with Schär . The opportunity to combine the delicious accords of cocoa with almonds. My personal touch:the white sesame-coconut purée that garnishes this generous yule log for 8 people. I wanted to work the sponge cake with Schär Mix B flour , which offers a soft texture... An original dessert that will find its place in your New Year's Eve menu ! Here is the recipe.
Dry ingredients
– 100 g of Mix B flour « Schär ” with gluten-free yeast
– 60 g buckwheat flour
– 40 g cornstarch
– 60 g blond or wholemeal sugar
– 30 g cocoa powder defatted unsweetened
– 40 g grated coconut
– 1 small tbsp. coffee baking soda
– 1 pinch of salt
Wet ingredients
– 300 ml rice milk
– 40 g sunflower oil
– 1 tbsp. tablespoon lemon juice
Preheat your oven to 180° (th.6).
Mix the dry ingredients in a first bowl.
Then, mix the wet ingredients in a second bowl.
Incorporate the liquid preparation into the dry preparation and mix well with a whisk.
Ideally, pour into a lightly oiled 10 x 25 cm rectangular mold. Alternatively, pour into a lightly oiled cake tin and bake for 25 to 30 minutes.
Prick the center of the sponge cake with the thin blade of a knife:if the latter comes out dry, your sponge cake is cooked.
/> Leave to cool completely on a wire rack.
Cut the sponge cake in 2 with a large thin knife, so as to obtain 2 rectangles of sponge cake of identical size and thickness.
Ingredients
– 300 ml rice milk
– 100 ml cream of rice
– 40 g brown sugar
– 40 g cornstarch
– 40 g rice flour semi-complete
– 2 tbsp. white sesame puree
– 1 tbsp. ground vanilla coffee
Pour all the ingredients into a saucepan.
Heat over medium heat, whisking constantly, until the cream thickens, about 2 to 3 minutes.
Place a rectangle of sponge cake on a rack suitable mixture and brush with 3/4 of the cream.
Then place the other rectangle of sponge cake on top.
Spread the remaining cream on the sides, using a spatula. Smooth well.
Ingredients
– 100 g dark baking chocolate
– 100 g rice cream
– 40 g grated coconut
Melt the chocolate with the cream, add the coconut and mix well.
Place the log on a grid or a plate and spread half of the icing, taking care to spread the chocolate all over, on top and on the sides, with the help of a spatula.
Put in the freezer for 45 minutes. Set aside the frosting, at room temperature.
Spread the second half of the frosting, still with a spatula. This technique makes glazing easier.
Smooth well, so that the log is very pretty.
Place in the fridge for at least 2 hours. Finally, taste this beautiful Yule Log.
HAVE A HAPPY HOLIDAYS!
Find Schär's universe on their website .
Photo credit:Matthieu Hoarau for labeauteparisienne.com
