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Christmas Log garnished with Fruit Coulis https://www.metro.ca/userfiles/image/recipes/buche-glacee-coulis-fruits-1888.jpg PT1H00M PT15M PT1H15M
Purée berries, sugar and lemon juice in food processor. Strain and refrigerate.Preheat oven to 375°F / 180°C.Grease a 15 x 10 x 1 in. (6 x 4 x 2,5 cm) jellyroll pan and line with two layers of waxed paper.In a bowl, beat eggs until thick and frothy. Add sugar gradually, beating after each addition. Add vanilla and mix.Sift flour, salt and baking powder together. Using a spatula, gently fold dry ingredients into egg mixture. Pour batter into pan and spread evenly.Bake 12-15 min or until cake springs back from a light touch.Sprinkle cake with icing sugar immediately and turn out onto a damp towel.Roll cake and towel up loosely and cool on a rack.Roll out cake and cover with a thin layer of jam and a layer of softened ice cream, roll cake up again. Wrap in aluminum foil and freeze.Before serving, sprinkle with icing sugar. Serve with berry coulis.
6
3 11 5 1
1 box (300 g) frozen mixed berries, thawed and drained 1 Tbsp. (15 mL) sugar 2 tsp. (10 mL) lemon juice 5 egg 1 cup (250 mL) sugar 1 tsp. (5 mL) artificial vanilla 1 cup (250 mL) flour 1/2 tsp. (2 mL) Salt 1 tsp. (5 mL) baking powder Sufficient amount of icing sugar Sufficient amount of raspberry jam Sufficient amount of raspberry swirl ice cream, softened
Christmas Log garnished with Fruit Coulis

Christmas Log garnished with Fruit Coulis

Rate this recipe
11 Votes
6
servings
1:00
Preparation
0:15
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 box
    (300 g)
    frozen mixed berries, thawed and drained
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  • 1 Tbsp.
    (15 mL)
    sugar
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    REDPATH SUGAR

    REDPATH SUGAR

    $2.99 ea.

    2 kg


  • 2 tsp.
    (10 mL)
    lemon juice
  • 5
    egg
  • 1 cup
    (250 mL)
    sugar
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    REDPATH SUGAR

    REDPATH SUGAR

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    2 kg


  • 1 tsp.
    (5 mL)
    artificial vanilla
  • 1 cup
    (250 mL)
    flour
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    ROBIN HOOD OR FIVE ROSES FLOUR

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    LIFE SMART FLOUR

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    2.5 kg SELECTED VARIETIES


  • 1/2 tsp.
    (2 mL)
    Salt
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  • 1 tsp.
    (5 mL)
    baking powder

  • Sufficient amount of icing sugar
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  • Sufficient amount of raspberry jam
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    500 ml SELECTED VARIETIES



  • Sufficient amount of raspberry swirl ice cream, softened
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    SAVE $3.00
    NESTLÉ PARLOUR FROZEN DESSERT OR NOVELTIES

    NESTLÉ PARLOUR FROZEN DESSERT OR NOVELTIES

    $2.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


    COCONUT BLISS ORGANIC ICE CREAM

    COCONUT BLISS ORGANIC ICE CREAM

    $7.49 ea.

    473 ml SELECTED VARIETIES


Imprimer ma sélection

Preparation

Purée berries, sugar and lemon juice in food processor. Strain and refrigerate.

Preheat oven to 375°F / 180°C.

Grease a 15 x 10 x 1 in. (6 x 4 x 2,5 cm) jellyroll pan and line with two layers of waxed paper.

In a bowl, beat eggs until thick and frothy. Add sugar gradually, beating after each addition. Add vanilla and mix.

Sift flour, salt and baking powder together. Using a spatula, gently fold dry ingredients into egg mixture. Pour batter into pan and spread evenly.

Bake 12-15 min or until cake springs back from a light touch.

Sprinkle cake with icing sugar immediately and turn out onto a damp towel.

Roll cake and towel up loosely and cool on a rack.

Roll out cake and cover with a thin layer of jam and a layer of softened ice cream, roll cake up again. Wrap in aluminum foil and freeze.

Before serving, sprinkle with icing sugar. Serve with berry coulis.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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