This hazelnut and lemon rolled log by Cyril Lignac combines the tangy freshness of lemon with the indulgence of hazelnut and almond praline. A festive recipe ideal for the holidays or a refined dessert, combining sweetness, freshness, and crunch. The smooth lemon cream, soft sponge cake, and homemade praline make this log a true star of holiday tables.🎄✨
Why Choose this Hazelnut & Lemon Rolled Log?
- Balance : the acidity of the lemon counterbalances the deliciousness of the praline.
- Homemade : cream, sponge cake and praline made from scratch.
- Festive : an elegant recipe perfect for special occasions.
- Texture : Soft, creamy and crunchy in one bite.
Ingredients
For the lemon cream
- 2 eggs
- 90 g de sucre
- 140 ml lemon juice (about 3 lemons)
- 3 g of gelatin leaf
- 90 g butter
For the sponge cake
- 4 eggs
- Zest of 2 lemons
- 90 g de sucre
- 120 g sifted flour
For the praline
- 200 g caster sugar
- 150 g of hazelnuts
- 150 g of almonds
- 1 pinch of salt
Instructions
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