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Christmas Desserts: Butterscotch Hazelnut Yule Log

By,
Gourmandize
Step 8 9/13

© Gourmandize / Silvia Santucci

Step 8

Spread the sponge cake batter into a rectangle on a 13x9-inch baking pan lined with parchment paper. Bake for 8 minutes at 340°F. The sponge cake should be yellow in color with a supple texture.


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INGREDIENTS:

  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk

METHOD: 

  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!