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Maple and cinnamon yule log https://www.metro.ca/userfiles/image/recipes/buche-erable-cannelle-10984.jpg PT30M PT20M PT1H20M
Sponge cake:Pre-heat the oven to 350°F and line a baking sheet with parchment paper.Using an electric mixer, whip the 6 room-temperature eggs with the sugar until you get a uniform, creamy texture. This step can take up to 15 minutes.Sift and mix all the dry ingredients together. The cinnamon can be added during this step if you want the cinnamon to stand out a bit more.Cook the sponge cake for about 15 to 20 minutes and let cool until it is room temperature.On a clean cloth, place a piece of parchment paper the size of the baking sheet. Sprinkle icing sugar on top.Flip the sponge cake onto the parchment paper.Roll the sponge cake into a tight roll.Set aside for about half an hour.Maple and cinnamon cream:For the maple and cinnamon cream, add the cornstarch and cinnamon in a pot and stir while not on the heat.Add the eggs and dark maple syrup and mix well.Put the pot on the stove and bring to a boil. Mix constantly to prevent lumps from forming.Add the butter and mix until it is completely melted.Let cool.Cinnamon butter cream:In a large bowl, cream the butter in an electric mixer.Add the icing sugar and cinnamon. Mix until you get a creamy texture.Assembly:Unroll the sponge cake. Spread a generous layer of maple and cinnamon cream on the entire surface of the cake. Sprinkle Irresistibles maple flakes on top.Roll the yule log into a tight roll again.Cover with the cinnamon butter cream and Irresistibles maple flakes. SOURCE: Gabrielle Perron
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Sponge cake: 6 egg 2/3 cups white sugar 1 cup white flour 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoon cinnamon if desired icing sugar Maple and cinnamon cream: 1/4 cup cornstarch 1 tablespoon cinnamon 2 egg 1/2 cup dark maple syrup 1/2 cup cold butter cubed Irresistibles maple flakes Cinnamon butter cream: 3/4 cups room temperature butter 1 1/2 cup icing sugar 1 tablespoon cinnamon
Maple and cinnamon yule log

Maple and cinnamon yule log

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6
Desserts
0:30
Preparation
0:20
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • Sponge cake:
  • 6
    egg
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  • 2/3 cups
    white sugar
  • 1 cup
    white flour
  • 1 teaspoon
    baking powder
  • 1/2 teaspoon
    baking soda
  • 2 teaspoon
    cinnamon if desired

  • icing sugar

  • Maple and cinnamon cream:
  • 1/4 cup
    cornstarch
  • 1 tablespoon
    cinnamon
  • 2
    egg
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  • 1/2 cup
    dark maple syrup
  • 1/2 cup
    cold butter cubed
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    454 g SELECTED VARIETIES



  • Irresistibles maple flakes

  • Cinnamon butter cream:
  • 3/4 cups
    room temperature butter
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  • 1 1/2 cup
    icing sugar
  • 1 tablespoon
    cinnamon
Imprimer ma sélection

Preparation

Sponge cake:

Pre-heat the oven to 350°F and line a baking sheet with parchment paper.

Using an electric mixer, whip the 6 room-temperature eggs with the sugar until you get a uniform, creamy texture. This step can take up to 15 minutes.

Sift and mix all the dry ingredients together. The cinnamon can be added during this step if you want the cinnamon to stand out a bit more.

Cook the sponge cake for about 15 to 20 minutes and let cool until it is room temperature.

On a clean cloth, place a piece of parchment paper the size of the baking sheet. Sprinkle icing sugar on top.

Flip the sponge cake onto the parchment paper.

Roll the sponge cake into a tight roll.

Set aside for about half an hour.

Maple and cinnamon cream:

For the maple and cinnamon cream, add the cornstarch and cinnamon in a pot and stir while not on the heat.

Add the eggs and dark maple syrup and mix well.

Put the pot on the stove and bring to a boil. Mix constantly to prevent lumps from forming.

Add the butter and mix until it is completely melted.

Let cool.

Cinnamon butter cream:

In a large bowl, cream the butter in an electric mixer.

Add the icing sugar and cinnamon. Mix until you get a creamy texture.

Assembly:

Unroll the sponge cake. Spread a generous layer of maple and cinnamon cream on the entire surface of the cake. Sprinkle Irresistibles maple flakes on top.

Roll the yule log into a tight roll again.

Cover with the cinnamon butter cream and Irresistibles maple flakes. SOURCE: Gabrielle Perron

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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