Light Log Cake with Exotic Fruits and Coriander

Preparation of the filling: Peel and dice the fruits and drizzle with lemon juice. Chop the fresh coriander, reserving a sprig, then add it to the fruits. Mix the egg and brown sugar, cornstarch, milk, and a pinch of ground coriander. Place this mixture in a saucepan and heat it. Stop cooking as soon as the liquid boils. Pour into a mixing bowl and set aside in the refrigerator.

Preparation of the biscuit: Separate the egg yolks from the whites. Mix the yolks and sugar until the mixture whitens. Add the cornstarch, baking powder, vanilla sugar, and powdered coriander and mix. Preheat the oven to 150°C. Whip the egg whites to very stiff peaks with a pinch of salt. Gently fold them into the previous mixture.

To finish, pour the batter onto a baking sheet lined with parchment paper. Bake for 10 to 15 minutes. Place a damp cloth on the biscuit just out of the oven to prevent it from drying out. Drain the fruits. Once cooled, spread the cream and three-quarters of the fruits on the biscuit, then roll it up. Place the remaining fruits on top of the log, sprinkle with powdered sugar, and decorate with the remaining fresh coriander leaves. Refrigerate the log until serving.