Recipe for Chestnut-Lime Yule Log

Preparation of the Sponge Cake Preheat your oven to 180°C. Separate the egg whites from the yolks and beat. Using a mixer or electric whisk, whip the egg whites until stiff. Once well whipped, gradually add the sugar. Continue mixing with the whisk for a few minutes. When the mixture holds peaks, add the egg yolks. Mix again. Incorporate the flour and baking powder. Add the lime zest and mix everything well. Pour the mixture into a baking sheet previously lined with parchment paper. Bake for 8 to 10 minutes. Once out of the oven, roll the sponge cake in a clean, damp cloth and set aside.

Preparation of the chestnut cream: Blend the mascarpone and liquid cream using a mixer or electric whisk for about 3 minutes. Then add the chestnut cream and powdered sugar. Add the chopped chestnuts and mix again. Place the mixture in the freezer for a while to firm it up.

Preparation of the syrup: Mix all the ingredients. Unroll the cake and brush it with syrup.

The assembly Spread the chestnut cream on the biscuit. Then roll it back up and wrap it in parchment paper, tightening a little. Place the log in the refrigerator until the next day.

To finish Preparation of the icing: Mix the powdered sugar and lime juice until you have a smooth mixture, then gently pour it over the log. Decorate with whole candied chestnuts and slices of lemon.