Bûche de Noël - mangue, ananas, citron vert et noix de coco

Serves 5

For the Yule log Sponge

3tbsp (30g) butter (plus for greasing)

125g (1 cup) all-purpose flour (plus for dusting)

130g (2/3 cup) sugar

4 eggs

½ tsp vanilla paste

¼ tsp salt

1 tbsp water

For the filling

1 package (180g) cream cheese

Softened ¼ cup butter

Softened 3 cuos confectioners’ sugar

 1 teaspoon vanilla extract

2 mangoes diced/sliced

Lime zest

1 cup grated pineapple

3 tbsp lemon curd

Coconut flakes

Method

1. Sift the all-purpose flour into a small bowl. Using an electric mixer or a stand mixer, beat together sugar, eggs, vanilla paste and salt until tripled in size and pale for about 6-8 minutes. Using a spatula, gently fold in the sifted flour until well combines. Add the cooled butter and a tablespoon of water. Stir to combine.
2. Pour the sponge cake batter into the prepared baking sheet. Spread the mixture evenly using a spatula. Transfer to the preheated oven on the middle rack. Bake for 15-20 minutes at 180°C/ 350°F or if you are using a fan-assisted oven, at 165°C/ 330°F. The baked sponge cake should be golden brown and soft, make sure not to overbake it. Place a sheet of parchment paper over a damp towel. Dust the parchment paper with powdered sugar.
3. Spread the filling evenly over the surface, then roll tightly into a roulade and set aside (for chill in the fridge) for 15-30 minutes. Frost with more cream cheese, chunks of pineapples, grated coconut and a touch of lime zest. Slice into thick slices using a serrated knife and serve.

 

Recette de Peachytales