Go, even a log, I told you I'm the queen of logs… and then do that once a year, Then I take this opportunity. This one is special, I imagined following a sudden heart-taste. I had the chance to discover the licorice candy Lakrids by Johan Bülow and I really loved. The Lakrids have only recently arrived in France but these licorice candies are a social phenomenon in Denmark. Launched in 2007, in the small town of Bornholm, the Lakrids by Johan Bülow invaded the most arty boutiques Danish, to the delight of young and old. I tasted all the flavors, I was a little skeptical about mixing licorice and chocolate but it was a revelation. As soon as I tasted the Christmas Lakrids (sweet licorice and white chocolate raspberry), I immediately had the idea of the log that I create with. I stayed on the idea of the association licorice-white chocolate-raspberry to revisit the log rolled with jam. Licorice brings an unexpected twist to the log and it conquered even the most reluctant to liquorice. A must for a Fashion Christmas ;-)
Prep: 30minutes the day before + 15mn on the same day
Resting time: One night + 3hr
Serves 6/8 people
Biscuit / Sponge:
– 4 eggs
– 125g plain flour
– 125g sugar
– 25g melted butter
– 1 jar of raspberry jam (350g)
– 3 gelatin
– 40g the LAKRIDS n ° 1
– 150g of white chocolate
– 1 tablespoon heavy cream
– twenty Christmas Lakrids
The day before, prepare the jelly roll: Pre-heat the oven to 180°C/Gas 4. Beat the egg yolks and sugar vigorously until the mixture whitens. Pour in the butter and mix vigorously again. Beat the egg whites until stiff and gently incorporate in the first preparation. Add the flour and mix gently so as not to waste the fluffy of the egg whites.
Place a sheet of parchment paper on the pan and grease it. Pour the batter on to buttered parchment paper and spread into rectangles.
Bake at 180 degrees for at least 10-12mn, the cake is properly inflated but when it turns out too (care if it is overcooked it can no longer roll).
The technique of damp cloth (prevents the cake from breaking when the roll): Meanwhile, moisten a clean cloth and wring the maximum so that it is just wet. Spread the cloth on the work plan and cut a sheet of parchment paper the size of the cloth, place it on the towel and sprinkle with sugar
Get the cake out and flip it onto the sheet of parchment paper sprinkled with sugar. Peel off the parchment paper on top that was used for cooking and roll the cake with parchment paper and damp cloth. Let the cake cool in the towel. Once cooled, Carefully unroll the cake and peel off the parchment paper (sprinkled with sugar, it does almost no glue). The sponge is now naturally rolled up and ready to be filled.
Prepare the filling, with raspberry and licorice: Soak the gelatin in a bowl of cold water. Heat over low heat raspberry jam. As soon as it is a bit hot, Remove from heat and add the gelatine previously drained and blend until completely dissolved gelatin. Let cool slightly and start to solidify. Meanwhile, 40g Lakrids cut No. 1 in small pieces (cut each candy 4).
Once the cake and raspberry jam has cooled well, pour the raspberry jam over the cake a little place. Drive slowly with jam regularly by sprinkling bits of Lakrids No. 1, wrap with plastic wrap and chill overnight.
On the day you serve: Melt white chocolate in a bain marie and add a tablespoon of cream. Let cool a few minutes. Remove the film wrapping the log and place on a baking rack. Place a sheet of baking paper under the grid to get the excess chocolate. Gently pour the melted white chocolate on top of the log from one end to another of the log and let the chocolate flow around the log. Allow to solidify for at least 3 hours in a place not too hot.
Before dinner, cut the ends of the log straight and place in serving dish. Decorate with Lakrids Christmas candies and sink into the white chocolate by pressing slightly. Store in refrigerator and get out 10 minutes before serving.