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Cranberry-Orange Log https://www.metro.ca/userfiles/image/recipes/buche-oranges-canneberges-6054.jpg PT1H30M PT15M PT2H30M
Spice Spongecake Preheat the oven to 350°F (180°C). With a hand mixer, beat the eggs with the sugar (whip until they turn white). Reduce the speed and add the milk and molasses. Set aside. In a bowl, combine the flour, ground almonds, and spices. Fold the dry ingredients into the egg mixture and blend until the batter is smooth. Line a baking sheet with parchment paper and spread the batter evenly using a spatula. Bake in the oven for about 15 minutes. Remove the cake 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 cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool. Orange Cream In a saucepan, bring the orange juice to a boil. In a bowl, whisk together the cornstarch, sugar and eggs. Pour 1/3 of the orange juice into the egg mixture and whisk vigorously, then add to the saucepan with the orange juice. Cook, stirring constantly until it thickens. Remove from the heat and spread the mixture on a baking sheet or in a bowl. Cover with plastic wrap and allow to cool. Meanwhile, in a bowl, beat the cream until it is firm and then mix with the orange cream. Assembling the Log Unroll the log and brush with Grand Marnier, or other orange liqueur. Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Add the cranberries. Roll up again. Refrigerate for 45 minutes. Trim the ends (straight or angled) to make them equal. Place the log on a cake rack(p-v-r) with a spatula, use the remaining orange cream to completely cover the log. Garnish with cranberries decoratively.
10
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spice spongecake 6 eggs 9 oz (260 g) sugar 3 Tbsp. (45 mL) milk 3 1/2 oz (100 g) molasse 5 oz (130 g) all-purpose flour 2 oz (60 g) finely ground almonds 1/2 tsp. (3 g) ground cinnamon 1/2 tsp. (3 g) ground ginger 1/2 tsp. (3 g) ground cardamom 1/2 tsp. (3 g) ground nutmeg orange cream 2 cups (500 mL) orange juice with pulp zest of 2 oranges to taste 2 oz (60 g) cornstarch 5 oz (150 g) sugar 3 eggs 2/3 cup (170 mL) 35% whipping cream To taste orange liqueur (grand marnier) To taste dried cranberries
Cranberry-Orange Log

Cranberry-Orange Log

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10
Cranberry-Orange Log
1:30
Preparation
0:15
COOKING
2:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • spice spongecake
  • 6
    eggs
  • 9 oz
    (260 g)
    sugar
  • 3 Tbsp.
    (45 mL)
    milk
  • 3 1/2 oz
    (100 g)
    molasse
  • 5 oz
    (130 g)
    all-purpose flour
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  • 2 oz
    (60 g)
    finely ground almonds
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  • 1/2 tsp.
    (3 g)
    ground cinnamon
  • 1/2 tsp.
    (3 g)
    ground ginger
  • 1/2 tsp.
    (3 g)
    ground cardamom
  • 1/2 tsp.
    (3 g)
    ground nutmeg

  • orange cream
  • 2 cups
    (500 mL)
    orange juice with pulp
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    SELECTED VARIETIES



  • zest of 2 oranges to taste
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  • 2 oz
    (60 g)
    cornstarch
  • 5 oz
    (150 g)
    sugar
  • 3
    eggs
  • 2/3 cup
    (170 mL)
    35% whipping cream
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  • To taste orange liqueur (grand marnier)

  • To taste dried cranberries
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Imprimer ma sélection

Preparation

Spice Spongecake

Preheat the oven to 350°F (180°C).

With a hand mixer, beat the eggs with the sugar (whip until they turn white). Reduce the speed and add the milk and molasses. Set aside.

In a bowl, combine the flour, ground almonds, and spices. Fold the dry ingredients into the egg mixture and blend until the batter is smooth.

Line a baking sheet with parchment paper and spread the batter evenly using a spatula.

Bake in the oven for about 15 minutes.

Remove the cake 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 cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool.

Orange Cream

In a saucepan, bring the orange juice to a boil.

In a bowl, whisk together the cornstarch, sugar and eggs.

Pour 1/3 of the orange juice into the egg mixture and whisk vigorously, then add to the saucepan with the orange juice. Cook, stirring constantly until it thickens. Remove from the heat and spread the mixture on a baking sheet or in a bowl. Cover with plastic wrap and allow to cool.

Meanwhile, in a bowl, beat the cream until it is firm and then mix with the orange cream.

Assembling the Log

Unroll the log and brush with Grand Marnier, or other orange liqueur.

Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Add the cranberries. Roll up again. Refrigerate for 45 minutes.

Trim the ends (straight or angled) to make them equal. Place the log on a cake rack(p-v-r) with a spatula, use the remaining orange cream to completely cover the log. Garnish with cranberries decoratively.

Source : Académie Culinaire

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