THE FESTIVAL CARNET
Log rolled with skyr and vanilla
A log of sponge rolled with rice, topped with drained skyr, mascarpone and vanilla, with a thin cover of cream, to be prepared several hours before.
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A log of sponge rolled with rice, topped with drained skyr, mascarpone and vanilla, with a thin cover of cream, to be prepared several hours before.
Prepare the ingredients before starting and follow the indicated dimensions. The shape remains simple so that the result can be achieved in a family kitchen; times are indicative and texture cues prevail.
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The preparation step by step
Drain the skyr cold
Place the 400 g of skyr in a colander lined with a clean stamen, above a bowl. Cover and keeps 4 hours in the refrigerator at 4 °C maximum. Weigh 250 g thickened skyr; if it is still very liquid, prolongs draining. Do not let it drain on the worktop.
Prepare the plate
For the gluten-free version, check that the ingredients are labelled appropriately, especially the flour, raising agent, chocolate, spices and biscuits. Use a clean work surface and utensils, with no wheat flour nearby. The list of ingredients alone does not control cross-contamination. Preheat the oven to 180 °C, conventional oven setting (no fan). Line a 30 × 40 cm rimmed baking tray with baking paper, without adding wheat flour.
Prepare the eggs
Break the eggs one by one in a small bowl, then separate the whites from the yolks in two clean and dry bowls. No yolk should fall into the whites. Weigh separately the rice flour, starch and oil.
Whisk the yolks
Whisk the yolks with 60 g of the 90 g of sugar for 3 minutes, until the mixture thickens and clears. Incorporate the 15 g of oil into a fillet.
Whisk the egg whites
Add the salt to the whites and whisk at medium speed until you get a foam. Gradually pour the remaining 30 g of sugar and continue to a soft spout.
Fold in dry ingredients
Mix one third of the whites with the yolks to soften them. Sift the 90 g of rice flour and the 20 g of starch above. Incorporate into the spatula, then add the rest of the whites by lifting from the bottom upwards, without whipping.
Spread and cook
Spread the dough regularly on the plate, up to the corners, 7 to 8 mm thick. Bake 10 to 12 minutes. The surface should be slightly golden and come back under gentle pressure; an overcooked sponge breaks when rolling.
Preroll still lukewarm
Get the plate out. Turn the sponge over on a new sheet of baking paper and gently remove the baking sheet. Roll it with the paper from the small side to get a log of 30 cm. Let cool for 30 minutes in this soft form, without tightening.
Prepare the cream with skyr
Mix 250 g of well drained skyr with 150 g of mascarpone, 30 g of sugar and vanilla. Use a spatula, then just a few beats. The cream should stand on a spoon; do not add drained whey.
Fill without overfilling
Slowly unroll the sponge. Spread about three-quarters of the trim, leaving a 2 cm free border on the last edge. Roll again with the help of the paper, this time removing the paper as you go; lay the joint underneath.
Take it cold
Spread the rest of the trim into a thin layer on top and sides, with simple spatula traces. Place the log on a dish, cover without touching the cream and refrigerate for at least 3 hours.
Cut and serve
Cut a thin slice at each end to show the spiral. Then divide into 8 parts with a smooth knife, cleaned between each cut. Serve fresh: rice sponge remains more fragile than wheat genoise sponge, especially before full take.
Conservation. Store in a closed box in the refrigerator at 4 °C maximum and consume within 48 hours. Do not leave the dessert at room temperature for long.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Weighing before mixing
Prepare the quantities in separate bowls. A replacement of flour, fat or binder changes the texture: keep the formula indicated for this first test.
Observe the result
The dimensions of the mould and the temperature of the ingredients change the setting and cooking. Check the markers described at each step rather than just following the timer.
Questions Before You Start
Why is this log gluten free?
For the gluten-free version, check that the ingredients are labelled appropriately, especially the flour, raising agent, chocolate, spices and biscuits. Use a clean work surface and utensils, with no wheat flour nearby. The list of ingredients alone does not control cross-contamination.
Can I use a Thermomix?
This method is detailed for a whisk and oven. No time, temperature or speed Thermomix has been validated for it. The robot can be used to weigh according to its instructions; the described preparation remains manual, and the bowl must be carefully cleaned if gluten has been worked there.
What is the role of cold?
The sponge should cool down before filling, then the log must remain cold for at least 3 hours. A cream placed on a hot sponge flows and makes it difficult to roll.
Is the log without artificial dye?
The formula does not contain any dyes. However, check the list of ingredients purchased; the color here comes from the ingredients themselves.
Is it a protein or low-calorie log?
Skyr, mascarpone and eggs contain protein, but no nutritional calculations have been validated. We do not call this log high in protein, low calorie or suitable for a sports program. The portion remains that of a dessert.
Why drain the skyr?
Its water would make the trim too fluid. Cold dripping and mascarpone give a spreadable cream; do not replace these two ingredients with liquid yogurt at the same weight.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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