How to Make a Lemon Meringue Yule Log! | Bake Along w/ Anna Olson скачать в хорошем качестве

How to Make a Lemon Meringue Yule Log! | Bake Along w/ Anna Olson

A holiday twist on lemon meringue! Recipe below—bake along! The Yule log (or 'bûche de Noël') is a festive, classic dessert, and it comes in any number of flavours. This version will remind you of lemon meringue pie, with its lemon sponge cake filled with a rich lemon curd and covered with a sweet, fluffy meringue. -------- • Recipe • Serves 12 to 16 Prep Time: 1 hour, plus chilling Cook Time: 10 minutes Bake and assemble the cake no more than 1 day before serving. -------- • Ingredients • Cake: 4 large eggs, separated and at room temperature 1/2 cup (100 g) granulated sugar, divided Finely grated zest of 1 lemon 2 Tbsp (16 g) icing sugar, plus extra for dusting the warm cake ⅔ cup (100 g) cake and pastry flour Meringue & Assembly: 1 cup Lemon Curd (see recipe here:    • How to Make Tart Lemon Curd! | Bake Along ...   ) 3 large egg whites 9 Tbsp (90 g) granulated sugar -------- • Directions • 1. For the cake, preheat the oven to 375°F (190°C). Line the bottom of a 10 × 15-inch (25 × 37 cm) jelly roll pan with parchment paper and leave the sides ungreased. 2. Whisk the egg yolks with 1/4 cup (50 g) of the sugar and the lemon zest in a metal bowl placed over a saucepan filled with 2-inches (5 cm) of gently simmering water, whisking vigorously until the mixture becomes pale and thick, about 4 minutes. Set aside. 3. In a small dish, stir together the remaining 1/4 cup (50 g) of granulated sugar and the icing sugar. Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites on high speed until foamy. With the mixer running, gradually pour in the sugar and continue to whip until the whites hold a medium peak. 4. Fold two-thirds of the whipped egg whites into the egg yolk mixture. Sift the flour over this and gently fold it in, followed by the remaining egg whites. 5. Spread the batter evenly in the prepared pan and bake for about 10 minutes, until it springs back when gently pressed. 6. Within 5 minutes of removing the cake from the oven, dust the surface with icing sugar and run a palette knife around the inside edge of the pan to loosen the cake. 7. Cover the cake with a clean tea towel. Wearing pot holders, grasp the edges of the pan and the edges of the tea towel and flip the pan over onto a cutting board. Peel away and discard the parchment paper. 8. Dust this second side with icing sugar. Starting at a short end, roll up the bûche and the towel and let them sit like this until cooled. 9. To assemble the cake, gently unroll the cooled sponge cake and remove the towel. Spread an even layer of the lemon curd over the surface of the cake and roll it back up. Place the cake on your serving platter and chill, uncovered, while you prepare the meringue. 10. For the meringue, whisk the egg whites and sugar in a metal bowl placed over a saucepan filled with 2-inches (5 cm) of gently simmering water, whisking constantly until the mixture reaches between 150°F and 160°F (65-71°C) on a candy thermometer. 11. Using electric beaters, or transferring the mixture to the bowl of a stand mixer fitted with the whip attachment, whip the egg whites until they are thick and glossy and hold a stiff peak when the beaters are lifted. Use the meringue immediately. 12. Spread the meringue over the cake to cover it completely. Use a butane kitchen torch to toast the meringue lightly, or leave as is (since the meringue is cooked, it will hold its shape). Chill the cake until ready to serve.