Favuzzi Magazine (English) December 2016 | Page 53

- 250 g flour
- 5 g baking powder
- 4 eggs
- 230 g sugar
- 1 Nielsen-Massey vanilla pod, scraped
- 45 g melted butter
- 180 g (1 jar) Favuzzi cream of pistachios
- 125 mL (1/2 cup) melted white chocolate
- 368 g (1 jar) Stonewall Kitchen blackberry jam
- White chocolate shavings (optional)
- Grilled pistachios (optional)

PISTACHIO
AND WHITE CHOCOLATE
YULE LOG CAKE
SERVES 4 TO 6
PREPARATION - 1 HOUR
PREHEAT THE OVEN TO 190°C OR 375°F. BUTTER
A BAKING SHEET, THEN COVER WITH A PIECE OF
PARCHMENT PAPER.
IN A BOWL, BEAT THE EGGS WITH THE SUGAR
AND VANILLA. STIR IN THE FLOUR AND THE BAKING
POWDER WITH A SPATULA AND FINISH BY CAREFULLY
BLENDING IN THE BUTTER.
SPREAD THE BATTER ON THE BAKING SHEET AND BAKE
IN THE OVEN FOR 12 TO 15 MINUTES.
AFTER TAKING THE CAKE OUT OF THE OVEN, TURN
OVER ON A FRESH SHEET OF PARCHMENT PAPER AND
DELICATELY REMOVE THE PAPER USED FOR BAKING.
SPREAD THE BLACKBERRY JAM AND THE PISTACHIO
CREAM OVER THE CAKE. USING THE SHEET OF
PARCHMENT PAPER UNDERNEATH THE CAKE OR A
CLEAN DISH CLOTH, CAREFULLY ROLL THE CAKE IN THE
SHAPE OF A LOG.
PLACE THE LOG ON A SERVING PLATE AND
FROST WITH MELTED WHITE CHOCOLATE USING A
SPATULA. USING A PASTRY BAG, GARNISH THE TOP
OF THE CAKE WITH THE CREAM OF PISTACHIOS.
ADD GRILLED PISTACHIOS OR WHITE CHOCOLATE
SHAVINGS TO TASTE.

NM202

MADAGASCAR
VANILLA PODS
NIELSEN-MASSEY
2 PODS

SK115

BLACKBERRY JAM
STONEWALL KITCHEN
368 G

NEW

FA06201

CREAM OF PISTACHIOS
D.O.P. BRONTE
FAVUZZI
180 G

FAVUZ Z I.CO M / DE CE M B ER 2 0 1 6 / PAG E 5 3