Christmas log "Ceppu di Natale", Corsican region

Ingredients

For 10 servings

• •6 6 eggs
• •120 g 120 g sugar
• •60 g 60 g flour
• •60 g 60 g chestnut flour
• •500 g 500 g brocciu
• •1 1 lemon zest
• •15 cl 15 cl of whole liquid cream 35% fat
• •2 cl 2 cl of pear life water
• •50 cl 50 cl of whole liquid cream 35% fat
• •50 g 50 g of icing sugar

Method

1. 1.Separate the yolks from the egg whites.
2. 2.Whisk the yolks with the sugar until the mixture whitens.
3. 3.Add the sieved flour.
4. 4.Mount the egg whites in snow and gently incorporate them by lifting the dough so as not to crush them.
5. 5.Pour onto a plate covered with baking paper and evenize to make a thin rectangle of about 1 cm thick.
6. 6.Bake for 8-10 minutes at 200°C (thermostat 6-7).
7. 7.At the outlet of the oven, turn on a clean damp cloth and roll the biscuit over itself, keeping the cloth inside. Let cool down.
8. 8.Prepare the filling: Whisk the brocciu with sugar and life water until a smooth mixture is obtained. Put the cream in chantilly and add to the brocciu.
9. 9.Once the biscuit is cooled, unroll and spread the brocciu cream before rolling again.
10. 10.For decor, add the cream in chantilly, incorporating the sugar once the cream is half mounted.
11. 11.Cover the log and decorate.