Norwegian log

Method

1. 1

   Cut the candied fruit into small dice. Put them in a bowl with the kirsch. Book.

2. 2

   Preheat oven th. 6/7 (200 °C). For biscuit, separate the yolks from the egg whites. Mount the snow whites with

3. 3

   stuffed with salt. Incorporate the sugar by continuing to beat them and then add the yellows by mixing quickly with the hand whisk. Stir the flour with a spatula.

4. 4

   Pour and spread it on a plate covered with sulphurized paper. Bake 10 minutes. At the outlet of the oven, drag the biscuit onto its baking sheet on the worktop. Cover it with a damp cloth. Let it cool down.

5. 5

   Return the biscuit to the powdered worktop of ice sugar. Take off the paper. Stir in half the maceration kirsch of the candied fruit. Sprinkle 2/3 of the candied fruits and cover with vanilla ice by proceeding quickly. Roll the cookie on itself. Sprinkle with the rest of the kirsch. Reserve in the freezer until the last moment.

6. 6

   Just before serving, preheat the oven th. 8/9 (250 °C). Mount the egg whites in snow with 1 pinch of salt. Add ice sugar and vanilla sugar gradually while continuing to beat them. Cover the frozen log of this meringue. Spend 4 to 5 min in the hot oven until the meringue starts to color. Serve immediately decorated with the rest of the candied fruits and pistachios.

Nutrition

calories

450 kcal

fatContent

20 g

fiberContent

2 g

sugarContent

45 g

sodiumContent

100 mg

proteinContent

6 g

cholesterolContent

80 mg

carbohydrateContent

55 g

saturatedFatContent

10 g

unsaturatedFatContent

10 g

Indicative values from the source, for the original recipe.

Reviews