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 and ground almonds. 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 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.
In a saucepan, combine the water and sugar, and bring to a boil. Remove from the heat and add the rum and currants. Allow to macerate and cool.
In a double boiler, melt the white chocolate.
In a saucepan, warm the coconut milk and gradually pour over the chocolate, mixing with a plastic spatula.
Add the butter and allow to cool in the refrigerator for about 15 minutes.
Whip the cream and gently fold into the coconut mixture, mixing well.
Assembling the Log
Unroll the cake and brush with the rum syrup.
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; with a spatula, use the remaining cream to completely cover the log. Sprinkle some currants and chocolate shavings as a garnish.
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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