Epicureans Christmas Yule Log

Instructions:

1. Prepare the sponge cake:

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
In a large bowl, whisk the eggs and sugar over a bain-marie until the mixture triples in volume.
Remove from the heat and continue whisking until the mixture cools slightly.
Gently fold in the sifted flour with a spatula, being careful not to deflate the batter. Add a pinch of salt and the lemon zest.
Pour the batter onto the baking sheet and spread it evenly. Bake for 10-12 minutes until lightly golden.
Once baked, immediately turn the sponge out onto a damp kitchen towel. Roll it gently into a spiral and let it cool.

2. Prepare the gin ganache:
Heat the cream and lemon zest in a small saucepan until it just begins to simmer.
Remove from heat, then add the white chocolate. Stir until smooth.
Stir in the gin and the lemon juice gradually, tasting to balance the tartness with the sweetness of the chocolate.
Chill in the refrigerator until it thickens to a spreadable consistency.

3. Prepare the soaking syrup:
Heat the sugar and water in a small saucepan until dissolved.
Remove from heat and stir in the gin. Let it cool completely.

4. Assemble the Yule log:
Carefully unroll the cooled sponge and generously brush it with the gin syrup using a pastry brush.
Spread an even layer of the gin ganache over the sponge, leaving a small border.
Gently roll the sponge back up into a log shape, ensuring a tight roll. Wrap it in plastic wrap and refrigerate for 2 hours.

5. Decorate:
Unwrap the chilled log and coat it with the remaining ganache.
Garnish with candied lemon zest, crystallized verbena leaves, and fresh berries.
Lightly dust with blackcurrant powder for a festive touch.

Enjoy and happy holidays Epicureans !🎄