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Chocolate-Lime Log
2013-08-06
https://www.metro.ca/userfiles/image/recipes/buche-choco-lime-6053.jpg
PT1H30M
PT15M
PT3H35M
Spongecake RollPreheat the oven to 350°F (180°C).With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside.In a bowl, mix the flour, ground almonds and cocoa powder. Fold into the egg mixture and mix thoroughly until smooth.Line a baking sheet with parchment paper and spread the mixture evenly using a spatula.Bake for about 14 minutes.Remove the spongecake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the spongecake in the new parchment. The cake will keep its shape if rolled in parchment when still warm.Allow to cool.Lime CreamIn a saucepan, combine the lime juice with the butter and melt over low heat. Set aside.In a bowl, mix the sugar and cornstarch. Gradually add the eggs and mix well.Pour into the lime juice mixture, and cook over medium heat until it thickens, stirring constantly.Pour onto a baking sheet or bowl and allow to cool. Cover with plastic wrap and refrigerate for 20 minutes.When chilled, whip the cream, and fold into the lime cream.Candied LimesZest the limes, and set aside.In a saucepan, combine the water and sugar and bring to a boil.Add the zest and reduce by half over low heat. Chill for 45 minutes.Assembling the LogUnroll the spongecake, and spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes.Trim the ends (straight or angled) to make them equal. Place the log on a cake rack and with a spatula, use the remaining cream to completely cover the log. Sprinkle the candied lime zest as a garnish.
10
Académie Culinaire
2
1
2
2
Chocolate-Lime Log
10
servings
1:30
Preparation
0:15
COOKING
3:35
TOTAL TIME
Ingredients
-
chocolate spongecake roll
-
6
eggYou might like:
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-
9 oz
(260 g)sugar
-
2/5 cup
(100 mL)milk
-
1/3 cup
(80 mL)oilYou might like:
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UNICO VEGETABLE OIL
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3 L, LIMIT OF 3 AFTER LIMIT, PAY
-
5 oz
(130 g)all-purpose flourYou might like:
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-
1 oz
(30 g)ground almondsYou might like:
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SELECTED SIZES SELECTED VARIETIES
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SELECTED SIZES SELECTED VARIETIES
-
2 oz
(60 g)cocoa powder
-
lime cream
-
1 cup
(250 mL)lime juice
-
10 oz
(300 g)unsalted butter, cut into piecesYou might like:
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-
100 oz
(3 1/2 g)sugar
-
3/4 oz
(21 g)cornstarch
-
8
eggYou might like:
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-
2/3 cup
(170 mL)35% whipping creamYou might like:
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-
candied limes
-
2 cups
(500 mL)waterYou might like:
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PURE LIFE NATURAL SPRING WATER
2 for/ $7.00
24 X 500 ml,
-
16 oz
(500 g)sugar
-
2
limes
Preparation
Spongecake Roll
Preheat the oven to 350°F (180°C).
With a hand mixer, beat the eggs with the sugar until the mixture is white. Reduce the speed and add the milk and oil. Set aside.
In a bowl, mix the flour, ground almonds and cocoa powder. Fold into the egg mixture and mix thoroughly until smooth.
Line a baking sheet with parchment paper and spread the mixture evenly using a spatula.
Bake for about 14 minutes.
Remove the spongecake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the spongecake in the new parchment. The cake will keep its shape if rolled in parchment when still warm.
Allow to cool.
Lime Cream
In a saucepan, combine the lime juice with the butter and melt over low heat. Set aside.
In a bowl, mix the sugar and cornstarch. Gradually add the eggs and mix well.
Pour into the lime juice mixture, and cook over medium heat until it thickens, stirring constantly.
Pour onto a baking sheet or bowl and allow to cool. Cover with plastic wrap and refrigerate for 20 minutes.
When chilled, whip the cream, and fold into the lime cream.
Candied Limes
Zest the limes, and set aside.
In a saucepan, combine the water and sugar and bring to a boil.
Add the zest and reduce by half over low heat. Chill for 45 minutes.
Assembling the Log
Unroll the spongecake, and spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Roll up again. Refrigerate for 45 minutes.
Trim the ends (straight or angled) to make them equal. Place the log on a cake rack and with a spatula, use the remaining cream to completely cover the log. Sprinkle the candied lime zest as a garnish.
Source :
Académie Culinaire
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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