Another new healthy Christmas log recipe to satisfy all your cravings A refreshing version with lemon will bring freshness and lightness to the end of the Christmas meal
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Lemon slices without refined sugar or butter
| preparation time | 25 Minutes |
| cooking time | 25 Minutes |
Ingredients
For the sponge cake (tips at the bottom of the recipe)
- 4 egg
- 80 g Wheat flour (t45 to t80)
- 70 g agave syrup
- 1 ccc Baking powder
To prepare the curd:
- 22 a key soy cream (or other vegan cream or not)
- 5 yellow lemon
- 3 yolk
- 50 g agave syrup
- 30 g Wheat flour (t45 to t80)
To decorate:
- 1 Box Canned Coconut Cream (400 ml)
- 30 g agave syrup
- poppy seed
For the sponge cake (tips at the bottom of the recipe)
To prepare the curd:
Garnish:
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instructions
Lemon curd:
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In a medium saucepan, place the soy cream, lemon juice, and a little zest.
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Heat over medium heat. In a small bowl, whisk the agave syrup, egg yolks, and flour together until no more lumps.
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Add this preparation to the saucepan and stir regularly for ten minutes, until the lemon curd thickens.
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Leave to cool completely in the refrigerator for at least 1 hour, remembering to smooth the surface of the cream well to prevent a crust from forming.
ice:
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Open the can of coconut cream (without shaking it first) and scoop up just the cream (on top of the juice) with a tablespoon. Mix the coconut cream without its juice (which you can discard or reuse for another recipe, smoothie…) with the agave syrup. Keep in the fridge for at least an hour.
sponge cake:
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Preheat the oven to 160 degrees (traditional heat). Separate the egg whites from the yolks, then whisk the egg whites.
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In a small bowl, mix the egg yolks with the agave syrup, flour and baking powder.
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Gently fold the beaten egg whites into this mixture in two batches using a spatula. Cover a baking tray with parchment paper and lay out each sponge cake, forming a rectangle about 1 cm thick.
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Bake for 12 to 13 minutes. The sponge cake should still be very soft and should not be hard. At the end of cooking, roll it up while it’s still hot (this will allow it to take shape). Let it cool completely.
mounting:
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Take the sponge cake crosswise and spread the curd with a spoon.
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Always roll the sponge cake crosswise. Finish by placing the sponge cake drop under the log. Finally, trim the edges.
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Scoop the glaze with a spoon and refrigerate it for at least 4 hours before eating. Garnish with some lemon zest and pieces, as well as poppy seeds.
Ratings
- sponge cake Can be made the day before: (keep empty in a tea towel)
- Curd lemon The day before or two days ago (keep calm, photograph)
- ice It can be made the day before too. (Keep refrigerated)
- crowd D-day, at least 3-4 hours before a meal
All the tips for sponge success here! ?
