Gâteaux aux noix

Cake à la banane et aux noix de pécan

24-04-2019 Hits:4026 Cakes Administrator - avatar Administrator

Recette de cake banane et noix de pécan Auteur Martine Acknin Pour un cake de 28cm: 3 bananes mûres 1 c.à.s. de rhum ambré de Martinique 1 gousse de vanille 50 g noix de pécan 2 gros...

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Tarte fine aux noix,caramel,café

08-01-2013 Hits:12790 Tartes Administrator - avatar Administrator

C'est une tarte de chef avec ses trois textures gourmandes. Les saveurs de caramel et de café sont bien dosées pour accompagner les noix.   Pour 8 à 10 personnes: Pour...

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Gâteau à la crème de marrons

18-11-2012 Hits:10458 Gateaux Administrator - avatar Administrator

Ce gâteau est très moelleux et délicat. Inratable, un quart d'heure suffit pour le préparer.      Ingrédients pour 8 personnes 125 g de beurre 1 boite de crème de marrons (500g)...

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Tarte caramélisée aux Noix

26-10-2010 Hits:11672 Tartes Administrator - avatar Administrator

Un goût de toffee pour cette tarte caramélisée aux noix. C'est une tarte remarquable par sa simplicité. Il faut juste un peu de patience pour casser les noix, si vous...

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Gâteau pommes,orange,noix

09-01-2010 Hits:16490 Gateaux Administrator - avatar Administrator

Délicieux gâteau grâce à son juste dosage en saveurs...   Pour un moule de 22 cm: 2 pommes reinettes(300g) un jus d'orange (80g) 50g de noix concassées 200g de farine tamisée 1 c.à.c rase de...

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Entremets noix chocolat

29-10-2006 Hits:14117 Desserts d\'hiver Administrator - avatar Administrator

 Noix en habit de chocolat pour un dessert de classe.   Ingrédients pour 6 personnes: 100g de sucre 4 oeufs 100g de poudre de noix 50g de farine tamisée 80g de chocolat dessert Pour le glaçage: 80g...

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Gâteau de noix

14-10-2006 Hits:20228 Gateaux Administrator - avatar Administrator

 c’est un concentré de noix, pour accompagner le café, ou le chocolat chaud.   Ingrédients pour 10 personnes: 100g de beurre 230 g de sucre 1 sachet de sucre vanillé 5 oeufs...

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Trouver une recette :

Christmas Yule Log

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Based on a Baked Alaska, this yule log is filled with vanilla ice cream and coated with meringue.


For 10 :

The coloured filling :

  • 43g white chocolate
  • 60g milk
  • 1/3 leaf of gélatine
  • 8 drops red colouring

The genoise sponge:

  • 125g sieved plain flour
  • 125g caster sugar
  • 225g eggs (4 medium)
  • 1 baking tray 30*40cm
  • 50cl vanilla ice-cream

For flavouring:

  • 1tbsp white rum or kirsch
  • 30 maraschino cherries
  • 2tbsp de rhum

For the meringue:

  • 60g egg white(2medium)
  • 100g caster sugar

Christmas Yule Log
















  • You will achieve a better result with bought ice cream as it is easier to spread.
  • Prior preparation:
    Put the cherries to macerate in a jar with the rum.     Prepare the coloured filling, this will highlight the typical spiral of a swiss roll.Melt the grated chocolate with the milk warmed to 45 -50°.  Mix well, then add the gelatine which you have soaked in cold water and then drained.  Leave to melt, then add the 8 drops red food colouring and mix again.  Refrigerate. The mixture will set like a jelly.
  • Making the sponge :
    Pre-heat the oven to 170°;  line the baking tray with baking parchment.In the bowl of your mixer, beat the eggs and sugar for 10 mins at medium speed till they are light and frothy.  Add the flour in three lots, folding it in with a spatula.  Turn the mixture onto the baking tray, level the surface  and cook for 15-17mins, taking care that the cake does no more than colour slightly.  When it is cooked, turn it onto a seconds sheet of baking parchment and refrigerate between the sheets of paper for 30mins.

  • Assemblin the yule log:{mosimage}{mosimage} {mosimage}
    Remove the top sheet of baking paper.  Sprinkle the sponge with a few drops of white rum.  No need to drench the cake as it is moist and supple enough.  Spread the coloured filling thinly and evenly over the sponge.  Take the ice cream out of the freezer and spread in spoonfuls over the filling, taking no longer than 3mins.  Push the cherries into the ice cream at regular intervals.  Finally, roll up the sponge, using the paper to keep the shape.  Envelop the whole thing in a sheet of tinfoil and put in the freezer overnight.
  • Decoration (can be done later) :
        Preparing the meringue:
    Whip the eggwhites till stiff and incorporate the sugar in two lots, beat for a further minute.  Pre-heat the oven to 210°.  Remove the log from the freezer, coat completely with ¾ of the meringue, smoothed over with a spatula. Comb with a fork to form a pattern and either pipe the remaining meringue in whorls on top or use it to decorate with a fork.  Change the oven setting to grill and cook the cake for no longer than 4 mins, until the meringue has coloured.  Stay close to the oven to check that the top doesn’t burn.
  • You can put the yule log in the freezer if you don’t intend to eat it immediately.  If you need to keep it longer than a day, you should wrap it in clingfilm to prevent it drying out.






This yule Log will keep up to 30 days in the freezer.