METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Lemon, raspberries, and pistachio yule log cake
2018-11-09
https://www.metro.ca/userfiles/image/recipes/buche-citron-framboises-pistaches-10950.jpg
PT25M
PT10M
PT35M
Pre-heat the oven to 375 °F (190 °C).Follow the ingredients’ orderRoast the pistachios in the oven for 4 to 5 minutes. Let them cool then chop them.Use an electric mixer to beat the egg whites until you get stiff peaks.In another bowl, beat the egg yolks with 125 mL (1/2 cup) of sugar and 5 mL (1 teaspoon) of vanilla for about 5 minutes or until you get a thick, creamy mixture. Add the flour.Gently fold in the egg whites.Pour the mixture onto a 12 in. x 18 in. (30 cm x 45 cm) greased baking sheet lined with parchment paper. Cook in the oven for 10 minutes.Remove from the oven and flip onto a damp, clean cloth. Remove the parchment paper and roll the cake onto itself. Let cool.Whip the cream until you get stiff peaks and add 60 mL of sugarIn another bowl, mix the lemon yogurt, cream cheese, lemon juice and zest and gently add the whipped cream.Unroll the cooled cake and spread half of the lemon mixture onto the inner side. Then add a layer of raspberry jam and sprinkle about a third of the pistachios.Roll the cake onto itself again.Cover the yule log with the remaining lemon mixture and top with the remaining pistachios.
10
Metro
5
2
5
5
1 1/2 cup (375 ml) unsalted pistachios
6 egg yolks and whites separated
½ cup (125 mL) + ¼ cup (60mL) Sugar
1 teaspoon (5 ml) vanilla
1 cup (250 ml) sifted pastry flour
1 cup (250 ml) cream (35%)
1 cup (250 ml) firm lemon yogurt
1 cup (250 ml) whipped cream cheese
The juice and zest of a lemon
1/3 cup (80 ml) Irresistibles raspberry jam
Lemon, raspberries, and pistachio yule log cake
10
Desserts
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME
Ingredients
-
1 1/2 cup
(375 ml)unsalted pistachios
-
6
egg yolks and whites separated
-
½ cup (125 mL) + ¼ cup (60mL) Sugar
-
1 teaspoon
(5 ml)vanilla
-
1 cup
(250 ml)sifted pastry flour
-
1 cup
(250 ml)cream (35%)
-
1 cup
(250 ml)firm lemon yogurt
-
1 cup
(250 ml)whipped cream cheese
-
The juice and zest of a lemon
-
1/3 cup
(80 ml)Irresistibles raspberry jam
Preparation
Pre-heat the oven to 375 °F (190 °C).
Follow the ingredients’ order
Roast the pistachios in the oven for 4 to 5 minutes. Let them cool then chop them.
Use an electric mixer to beat the egg whites until you get stiff peaks.
In another bowl, beat the egg yolks with 125 mL (1/2 cup) of sugar and 5 mL (1 teaspoon) of vanilla for about 5 minutes or until you get a thick, creamy mixture. Add the flour.
Gently fold in the egg whites.
Pour the mixture onto a 12 in. x 18 in. (30 cm x 45 cm) greased baking sheet lined with parchment paper. Cook in the oven for 10 minutes.
Remove from the oven and flip onto a damp, clean cloth. Remove the parchment paper and roll the cake onto itself. Let cool.
Whip the cream until you get stiff peaks and add 60 mL of sugar
In another bowl, mix the lemon yogurt, cream cheese, lemon juice and zest and gently add the whipped cream.
Unroll the cooled cake and spread half of the lemon mixture onto the inner side. Then add a layer of raspberry jam and sprinkle about a third of the pistachios.
Roll the cake onto itself again.
Cover the yule log with the remaining lemon mixture and top with the remaining pistachios.
Source :
Metro
Legal Notice
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.
