Light Yule Log with Greek Yogurt and Coconut, Exotic Fruits

Ingredients

• 4 eggs Egg whites (at room temperature)
• 100 g Cane sugar (granulated)
• 4 eggs Egg yolks (at room temperature)
• 100 g All-purpose flour (sifted)
• 30 g Potato starch (for lightness)
• 1 lime Organic lime zest (finely grated)
• 400 g Plain Greek yogurt (thick)
• 80 g Cane sugar (for the cream)
• 50 g Grated coconut (unsweetened)
• 1 tsp Vanilla powder or extract (or extract)
• 2 tbsp Honey (optional)
• 2 tbsp Freshly squeezed lime juice (fresh)
• 1 piece Mango (cut into dice)
• 2 pieces Kiwi (cut into dice)
• 2 tbsp Pomegranate seeds (for decoration)
• 30 g Pralin (or caramelized hazelnut pieces) (to sprinkle)
• 100 ml Syrup (water + sugar) (to moisten the sponge)

Instructions

1. Prepare the sponge cake

   Whisk the egg whites to a very firm meringue. Gradually add the cane sugar while continuing to whisk. Incorporate the egg yolks, then sift the flour and potato starch and fold them in gently. Grate the zest of one organic lime and fold it in. Mix with folding motions from top to bottom using a spatula.

   Time: PT10M

2. Bake the sponge

   Spread the batter on a sheet of parchment paper placed on a rectangular baking tray. Bake at 170°C for 8 minutes, until the edges are lightly golden.

   Time: PT8M

   Temperature: 170°C

3. Cool the sponge

   When removed from the oven, immediately cover the sponge with a damp kitchen towel to retain its softness. Let it cool completely.

   Time: PT10M

4. Prepare the syrup

   In a small saucepan, combine 100 ml of water with 30 g of cane sugar. Heat over medium heat until fully dissolved, then add the lime zest. Let cool.

   Time: PT10M

5. Prepare the yogurt cream

   In a bowl, mix the Greek yogurt, 80 g of cane sugar, grated coconut, vanilla, lime zest, honey and lime juice. Whisk until a homogeneous cream forms.

   Time: PT10M

6. Cut the fruit

   Peel the kiwis and mango, cut into small dice. Reserve the kiwi and mango dice in two separate bowls.

   Time: PT10M

7. Moisten the sponge

   Brush the entire surface of the sponge evenly with the prepared syrup using a pastry brush.

   Time: PT5M

8. Assembly – first layer of cream

   Spread two thirds of the yogurt cream over the moistened sponge. Sprinkle with pralin. Distribute half of the kiwi and mango dice over the cream.

   Time: PT5M

9. Roll the log

   Using the silicone mat or parchment paper, roll the sponge starting from the short side, without tightening too much. If any fruit escapes, gently reposition them.

   Time: PT5M

10. Wrap and refrigerate

    Wrap the log in a clean, slightly damp kitchen towel, rolling it several times like a candy. Place on a board or plate and let rest in the refrigerator for at least 6 hours (or overnight).

    Time: PT5M

11. Finishing – second layer of cream

    After resting, remove the towel. Spread the remaining third of the cream over the surface of the log and smooth with the back of a spoon or spatula.

    Time: PT5M

12. Trim the ends

    With a large sharp knife, cut off both ends of the log to obtain straight, even edges.

    Time: PT2M

13. Final decoration

    Sprinkle the top of the log with the remaining pralin, neatly arrange the reserved kiwi and mango dice, add pomegranate seeds and a few shavings of grated coconut.

    Time: PT5M

14. Rest before serving

    Return the decorated log to the refrigerator until ready to serve.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

35 g

Fat

8 g

Fiber

3 g