A yule log with exotic accents with a gingerbread-flavoured Japanese roll, whipped cream with orange zest and coconut flakes for the crunchy side.
The advantage of the Japanese rolled biscuit is that it is extremely malleable and does not break, however, it does not rise when baked, since it contains no baking powder.
Prep Time: 30 minutes
Baking Time: 14 minutes at 375° F (190°C)
Difficulty: easy
Yield: a rectangular baking tray of 15×12 inches (40×30 cm)
For the Japanese roll biscuit
For the decoration
1. Preheat oven to 375° F (190° C).
2. In a small saucepan, pour water, milk, salt, sugar and butter. Heat (do not bring to the boil, just melt the butter).
3. Remove the saucepan from the heat and add the flour (previously mixed with the 5-spices) at once. Mix well with a spatula.
4. Return the pan to medium heat and stir for 1 minute to dry out the dough.
5. Pour the dough into the food processor bowl and mix for 1 minute to cool the dough.
6. Add 1 egg yolk at a time, mixing between each addition.
7. Pour the oil and mix well.
8. In a bowl, whisk the egg whites with the sugar until you get a meringue texture.
9. Mix the egg whites in 3 times into the dough and mix gently with a spatula.
10. Pour the dough on a baking sheet lined with baking paper. Level the surface with a spatula.
11. Cook for about 14 minutes at 375° F (190° C) until golden brown.
12. Let the biscuit cool down. Once it is cold, place a sheet of baking paper on top. Turn the cake over and gently remove the baking paper. Roll up the cake.
13. Before serving the yule log, whip the whipped cream with the icing sugar.
14. Add 2/3 of the orange zest to the cream.
15. Unroll the cake. Spread 2/3 of the whipped cream on the cake.
16. Roll the yule log
17. Spread the remaining 1/3 of the whipped cream.
18. Spread the remaining 1/3 of the orange zest.
19. Decorate with the coconut flakes.
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