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    Christmas Log garnished with Fruit Coulis https://www.metro.ca/userfiles/image/recipes/buche-glacee-coulis-fruits-1888.jpg PT1H00M PT15M PT1H15M
    Purée berries, sugar and lemon juice in food processor. Strain and refrigerate.Preheat oven to 375°F / 180°C.Grease a 15 x 10 x 1 in. (6 x 4 x 2,5 cm) jellyroll pan and line with two layers of waxed paper.In a bowl, beat eggs until thick and frothy. Add sugar gradually, beating after each addition. Add vanilla and mix.Sift flour, salt and baking powder together. Using a spatula, gently fold dry ingredients into egg mixture. Pour batter into pan and spread evenly.Bake 12-15 min or until cake springs back from a light touch.Sprinkle cake with icing sugar immediately and turn out onto a damp towel.Roll cake and towel up loosely and cool on a rack.Roll out cake and cover with a thin layer of jam and a layer of softened ice cream, roll cake up again. Wrap in aluminum foil and freeze.Before serving, sprinkle with icing sugar. Serve with berry coulis.
    6
    3 11 5 1
    1 box (300 g) frozen mixed berries, thawed and drained 1 Tbsp. (15 mL) sugar 2 tsp. (10 mL) lemon juice 5 egg 1 cup (250 mL) sugar 1 tsp. (5 mL) artificial vanilla 1 cup (250 mL) flour 1/2 tsp. (2 mL) Salt 1 tsp. (5 mL) baking powder Sufficient amount of icing sugar Sufficient amount of raspberry jam Sufficient amount of raspberry swirl ice cream, softened
    Christmas Log garnished with Fruit Coulis

    Christmas Log garnished with Fruit Coulis

    Rate this recipe
    11 Votes
    6
    servings
    1:00
    Preparation
    0:15
    COOKING
    1:15
    TOTAL TIME
    Imprimer ma sélection

    Ingredients

    Imprimer ma sélection
    • 1 box
      (300 g)
      frozen mixed berries, thawed and drained
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      340 g PRODUCT OF U.S.A.

    • 1 Tbsp.
      (15 mL)
      sugar
    • 2 tsp.
      (10 mL)
      lemon juice
    • 5
      egg
    • 1 cup
      (250 mL)
      sugar
    • 1 tsp.
      (5 mL)
      artificial vanilla
    • 1 cup
      (250 mL)
      flour
    • 1/2 tsp.
      (2 mL)
      Salt
    • 1 tsp.
      (5 mL)
      baking powder

    • Sufficient amount of icing sugar

    • Sufficient amount of raspberry jam

    • Sufficient amount of raspberry swirl ice cream, softened
    Imprimer ma sélection

    Preparation

    Purée berries, sugar and lemon juice in food processor. Strain and refrigerate.

    Preheat oven to 375°F / 180°C.

    Grease a 15 x 10 x 1 in. (6 x 4 x 2,5 cm) jellyroll pan and line with two layers of waxed paper.

    In a bowl, beat eggs until thick and frothy. Add sugar gradually, beating after each addition. Add vanilla and mix.

    Sift flour, salt and baking powder together. Using a spatula, gently fold dry ingredients into egg mixture. Pour batter into pan and spread evenly.

    Bake 12-15 min or until cake springs back from a light touch.

    Sprinkle cake with icing sugar immediately and turn out onto a damp towel.

    Roll cake and towel up loosely and cool on a rack.

    Roll out cake and cover with a thin layer of jam and a layer of softened ice cream, roll cake up again. Wrap in aluminum foil and freeze.

    Before serving, sprinkle with icing sugar. Serve with berry coulis.

    Source : Metro

    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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