Travel Log, my stories around the world : Lime Christmas log or Buche de Noël au citron vert.

I made a lime version of the traditional French Christmas dessert; Yule Log.

Ingredients:

Frosting:

- A jar of Lime curd, recipe here.

For the crème patissière (pastry cream):

- 4dl + 1dl milk

- 5 egg yolks

- 5 Tablespoons cornstarch or 3 tablespoons wheat flour (I prefer using flour)

- Zest of half a lime

For the cake:
- 100g of sugar + 1 tablespoon vanilla sugar.
- 100g of flour
- 5 eggs (1 whole + 4 yolks + 4 white)
- Limoncello

Note: The log tastes better after spending the night in the fridge, so does the curd. Think ahead!

Cream:

In a saucepan, carefully bring 4dl of milk and the lime zest to a boil. In the mean time, dilute the starch or flour in 1dl of milk. Add it to the rest of the milk, boil and set aside. Whisk the yolks and the sugar together until the mixture whitens and the sugar is well dissolved. Slowly pour the hot milk into the egg/sugar mixture,

while simultaneously whisking. Then, transfer the mixture back to the saucepan and cook on medium heat until the cream is thick. It is important to constantly whisk the cream while it cooks. Let it cool before using it.

Cake:

Preheat your oven to 200 Celsius.

Whisk the yolks and the sugars until creamy. Add a whole egg to the mix and stir.

Add the flour, little by little.

Beat your eggs white and carefully combine them into the flour mixture.

Spread the batter on a rectangular cooking pan and bake for 10 minutes.

Transfer the cake to a clean and humid towel, and roll it on its own. This step will help us roll the cake with the filling without breaking it. Let it cool 10 minutes, then unroll the cake and transfer it on to a parchment paper. Lightly soak the cake with limoncello. Add the cream, then roll the cake. Cool it in the fridge for an hour. Then, simply cover the log with the lime curd and let it set 10 minutes. With a fork, create lines along the curd. And let your log set overnight before decorating and serving.