Here is a maple Yule log recipe from Alex's mother Christine.
INGREDIENTS
For the cake
- 3 eggs
- 200 g maple sugar
- 136 g of flour
- 2 tsp. baking powder
- 1/2 tsp. salt
For the filling
- 250 g mascarpone
- 30 ml cooled espresso
- 60 g maple sugar
- 175 mL cream
For the icing
- 350 ml maple syrup
- 175 ml cream
PREPARATION
Preheat oven to 190° C.
Cake:
Beat the eggs with a mixer for about 5 minutes until pale. Add maple sugar gradually and continue beating until fluffy. Add water and mix well. Add flour, baking powder and salt and continue mixing on low speed. Roll out the dough into a rectangle about 1 cm thick on a baking sheet lined with baking paper.
Baking time: approx. 12 to 15 minutes in the middle of the oven.
After removing from the oven, run a knife around the cake to free it from the paper, place a damp cloth over it and turn it out onto a work surface. Roll up the cake from the long side with the cloth and let cool.
Filling
In a bowl, beat mascarpone, coffee and maple sugar and set aside. In another bowl, whip the cream. Using a spatula, gently fold the cream into the mascarpone mixture. Spread on the unrolled cake. Re-roll the cake.
Icing
Add ingredients to a saucepan. Bring to a boil and simmer until 113°C. Remove from heat and let stand for about 30 minutes. Stir mixture with a wooden spoon until thickened. Glaze the rolled cookie with a knife previously dipped in hot water. If the mixture is too thick, add cream and stir. (These operations can be done several times)
Note:
This Yule log is just as delicious iced and filled with maple ice cream!
