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Cranberry-Orange Log 2013-08-06 https://www.metro.ca/userfiles/image/recipes/buche-oranges-canneberges-6054.jpg PT1H30M PT15M PT2H30M

Spice SpongecakePreheat the oven to 350°F (180°C).With a hand mixer, beat the eggs with the sugar (whip until they turn white). Reduce the speed and add the milk and molasses. Set aside.In a bowl, combine the flour, ground almonds, and spices. Fold the dry ingredients into the egg mixture and blend until the batter is smooth.Line a baking sheet with parchment paper and spread the batter evenly using a spatula.Bake in the oven for about 15 minutes.Remove the cake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool.Orange CreamIn a saucepan, bring the orange juice to a boil.In a bowl, whisk together the cornstarch, sugar and eggs.Pour 1/3 of the orange juice into the egg mixture and whisk vigorously, then add to the saucepan with the orange juice. Cook, stirring constantly until it thickens. Remove from the heat and spread the mixture on a baking sheet or in a bowl. Cover with plastic wrap and allow to cool.Meanwhile, in a bowl, beat the cream until it is firm and then mix with the orange cream.Assembling the LogUnroll the log and brush with Grand Marnier, or other orange liqueur.Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Add the cranberries. Roll up again. Refrigerate for 45 minutes.Trim the ends (straight or angled) to make them equal. Place the log on a cake rack(p-v-r) with a spatula, use the remaining orange cream to completely cover the log. Garnish with cranberries decoratively.

10 Académie Culinaire

5 1 5 5

spice spongecake 6 egg 9 oz (260 g) sugar 3 Tbsp. (45 mL) milk 3 1/2 oz (100 g) molasse 5 oz (130 g) all-purpose flour 2 oz (60 g) finely ground almonds 1/2 tsp. (3 g) ground cinnamon 1/2 tsp. (3 g) ground ginger 1/2 tsp. (3 g) ground cardamom 1/2 tsp. (3 g) ground nutmeg orange cream 2 cups (500 mL) orange juice with pulp zest of 2 orange to taste 2 oz (60 g) cornstarch 5 oz (150 g) sugar 3 egg 2/3 cup (170 mL) 35% whipping cream To taste orange liqueur (grand marnier) To taste dried cranberries

Cranberry-Orange Log

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servings

1:30

Preparation

0:15

COOKING

2:30

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

spice spongecake

6

egg

9 oz
(260 g)
sugar

3 Tbsp.
(45 mL)
milk

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Flyer Deal (1)

SAVE $2.11

LACTANTIA PURFILTRE MILK

$4.88 ea.

4 L SELECTED VARIETIES

3 1/2 oz
(100 g)
molasse

5 oz
(130 g)
all-purpose flour

2 oz
(60 g)
finely ground almonds

1/2 tsp.
(3 g)
ground cinnamon

1/2 tsp.
(3 g)
ground ginger

1/2 tsp.
(3 g)
ground cardamom

1/2 tsp.
(3 g)
ground nutmeg

orange cream

2 cups
(500 mL)
orange juice with pulp

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Flyer Deals (2)

SUNNY D DRINKS

2 for $4.00

1.18 l SELECTED VARIETIES OR 2.89 ea.

SAVE $1.50

TROPICANA ORANGE JUICE

$6.49 ea.

2.63 l SELECTED VARIETIES

zest of 2 orange to taste

You might like:

Flyer Deals (2)

SUNNY D DRINKS

2 for $4.00

1.18 l SELECTED VARIETIES OR 2.89 ea.

SAVE $1.50

TROPICANA ORANGE JUICE

$6.49 ea.

2.63 l SELECTED VARIETIES

2 oz
(60 g)
cornstarch

5 oz
(150 g)
sugar

3

egg

2/3 cup
(170 mL)
35% whipping cream

To taste orange liqueur (grand marnier)

To taste dried cranberries

Imprimer ma sélection

Preparation

Spice Spongecake

Preheat the oven to 350°F (180°C).

With a hand mixer, beat the eggs with the sugar (whip until they turn white). Reduce the speed and add the milk and molasses. Set aside.

In a bowl, combine the flour, ground almonds, and spices. Fold the dry ingredients into the egg mixture and blend until the batter is smooth.

Line a baking sheet with parchment paper and spread the batter evenly using a spatula.

Bake in the oven for about 15 minutes.

Remove the cake from the baking sheet as soon as it's cooked, and invert on another sheet of parchment paper. Peel off the cooked parchment and roll the cake in the new parchment. The cake will keep its shape if rolled in parchment when still warm. Allow to cool.

Orange Cream

In a saucepan, bring the orange juice to a boil.

In a bowl, whisk together the cornstarch, sugar and eggs.

Pour 1/3 of the orange juice into the egg mixture and whisk vigorously, then add to the saucepan with the orange juice. Cook, stirring constantly until it thickens. Remove from the heat and spread the mixture on a baking sheet or in a bowl. Cover with plastic wrap and allow to cool.

Meanwhile, in a bowl, beat the cream until it is firm and then mix with the orange cream.

Assembling the Log

Unroll the log and brush with Grand Marnier, or other orange liqueur.

Spread 2/3 of the cream evenly to within 1/2 in. (1 cm) of the edges. Add the cranberries. Roll up again. Refrigerate for 45 minutes.

Trim the ends (straight or angled) to make them equal. Place the log on a cake rack(p-v-r) with a spatula, use the remaining orange cream to completely cover the log. Garnish with cranberries decoratively.

Source : Académie Culinaire

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