Vanilla log
Ingredients
- 4 eggs
- 100 g of sugar
- 100 g flour
- 1 tbsp of baking powder
- 100g of white chocolate
- 15 cl of whipping cream 30%
- mg
- 250g of mascarpone
- 1 tbsp vanilla powder
Steps
- Preheat the furnace to 180 °C (thermostat 6). Separate the egg whites from the yolks.
- Whisk the egg yolks with the sugar with a mixer.
- Gradually add the flour and baking powder.
- Whisk the egg whites until stiff and then fold them gently into the previous mixture.
- Spread the dough in a long, flat baking pan (drip pan type) covered with baking paper to a thickness of 1 cm.
- Bake for 10 to 15 minutes, the cookie should be lightly browned.
- After removing from the oven, place a clean damp cloth on the cookie, then remove it from the mould and roll up. Leave to cool.
- Add the 15 cl of liquid cream in a saucepan.
- Cut the vanilla bean in half and add the seeds to the cream.
- Infuse the liquid cream for a few minutes but do not boil it.
- When it comes out of the heat, add the white chocolate to the previous mixture and let it cool in the fridge for 3 hours.
- Whip the mascarpone and the white chocolate liquid cream mixture.
- Unroll the cake and spread 2/3 of the cream on it. Then roll the cookie on itself again.
- Cover the cookie with the rest of the cream and then, using a fork, streak the top.
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