Preparation time: 1 hour and 12 minutes of cooking
Preheat your oven to 180°C
- Separate the egg whites from the yolks.
- Beat the whites until stiff, adding a pinch of salt
- In another bowl, mix the sugar and egg yolks until you obtain a homogeneous paste.
- Add the flour and the yeast. Mix well.
- Gently incorporate the egg whites into the mixture
- Pour the dough onto a rectangular baking tray.
- Bake for 12 minutes.
- Prepare a damp cloth on which you will place the sponge cake as soon as it comes out of the oven. Roll it while still hot in the cloth and leave to cool.
Meanwhile, prepare your whipped cream:
- In a bowl, pour the liquid cream and the mascarpone. Whisk until smooth, then add the icing sugar.
- Continue to whisk until you obtain a creamy consistency.
Assemble your log:
- Unroll the cooled sponge cake.
- Spread a first layer of Raspberry - Pistachio - Geranium jam.
- Spread part of the whipped cream (keep the rest for the icing) and add a second layer of jam.
- Gently roll your log and place it on a serving dish.
- Spread the rest of the whipped cream on the surface of your rolled log using a spatula or a piping bag. 6. Sprinkle with chopped pistachios and add a few pomegranate seeds.
Your log is ready to be enjoyed! Happy Holidays !
The Maison Boteh ingredient: Raspberry Pistachio Geranium Jam
