Lemon meringue pie-style log

This year, I absolutely wanted to offer you a lemon log. I wanted it rich in flavors, with a good taste of lemon, but above all super simple to make.
For the taste, I bet on the marriage of a very soft cake, on the power of a lemon confit and the sweetness of the meringue. But all that, you may already know, since I was very strongly inspired by the recipe for lemon mousse cake.

For a yule log that is even easier than easy to make, I have removed the rolled cake, which sometimes can scare some people. I simply baked the cake directly in a log mold. Just cut it to garnish it then with lemon confit. This stuff is so good! If I could, I would put it everywhere.
Finally, the only difficulty that we could find in the realization of this log is the Italian meringue. But I assure you, there is in fact nothing very complicated.

For decoration I used my favorite Christmas cookieswhich I cut into the shape of little houses and fir trees, then decorated with royal icing.

This yule log, in addition to being simple to make and really delicious, also has the advantage of being light to taste. I really appreciated not having cream. It can finish a heavy meal or simply be served for a snack.

Lemon meringue pie-style log:

Soft cake:


130 g of flour (type 00)
1 tsp baking powder
100g sugar
1 pinch of salt
3 eggs
55g sunflower oil

40 g lukewarm milk

35g lemon juice

Preheat the oven to 160°C, static heat.

Sift the flour and baking powder.
Add sugar and salt. To mix together.
Make a well and add the egg yolks, oil and milk. To mix together.

Add the lemon juice. To mix together.

Whip the egg whites until stiff thenGently fold into the batter with a spatula in several batches.

Pour the batter into an ungreased log tray (30×8).

Bake for about 40 minutes.

When it comes out of the oven, turn the cake over without unmolding it and let it cool like this. Normally, it will come out very easily, if not, remove the edges of the gutter and pass a blade.



Lemon confit:


Recipe here


Italian meringue:


60g egg whites (2)
120g sugar
30g water

Put the water and the sugar in a saucepan and bring to 116°C.

When the temperature reaches 110°C, start whisking the egg whites.
Drizzle the syrup over the egg whites while continuing to whisk.
Whisk again for a few minutes.

Assembly:



Cut the cold cake lengthwise.
Spread the bottom part with lemon confit.
Cover with the second half of the cake.
Cover with meringue and pass a small blowtorch to color it.


Decorate with cookies (recipe here).


To finish: the lemon confit can be made in advance. it keeps very well.


I used 00 flour. You can easily find it in supermarkets. Otherwise, take T45.

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