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Mascarpone & chestnut log recipe

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 8 people
Author: a French girl cuisine

Ingredients

Biscuit

  • 5 eggs
  • 120 gr sugar
  • 80 gr flour
  • 50 gr almond powder
  • 100 gr butter melted

Mascarpone whipped cream

  • 250 gr mascarpone
  • 250 ml whole cream
  • 30 gr sugar

Log

  • 500 gr chestnut cream
  • 6 glazed chestnut

Instructions

Biscuit

  • Preheat the oven to 180 ° C.
  • Separate the whites from the yolks.
  • Mix the yolks with the sugar and beat until the mixture turns white.
  • Add the flour, almond powder and butter. Mix.
  • Whisk the egg whites and gently fold into the mixture.
  • Pour on a baking sheet covered with a sheet of parchment paper, spread out well to have a nice rectangle. Bake for about 12 minutes.
  • Remove from the oven and immediately place a new sheet of parchment paper on the sponge cake, another plate and turn over to have the sponge cake in the new plate on the new sheet.
  • Carefully remove the baking sheet that was used for cooking.
  • Gently roll the sponge cake with the new sheet of paper. Then let cool.

Mascarpone whipped cream

  • Add the mascarpone with the cream.
  • Beat in whipped cream using your mixer.

Log

  • To assemble your log, unroll your sponge cake. Spread about half of the chestnut cream.
  • Cover with whipped cream.
  • Sprinkle with 4 glazed chestnuts.
  • Roll your log.
  • Cover the log with the rest of the chestnut cream using a spatula.
  • Place the two chestnuts for decoration and add little Christmas figures if you feel like it.
  • Place in the refrigerator for at least 1 hour, I always prepare it the day before.
  • Before serving, cut off the ends using a bread knife and your log will be very pretty! Enjoy your meal !