So, we’ve made it past Christmas and the world is still turning around.
I hope you had a grand time.
We surely did: We rushed, we cooked, we dressed up, we quarelled, we ate, we laughed, we drank, we cried, we dansed, we hugged, we played…
It was a merry Christmas.
Thanks petit Tom and dutchie, and mom and bro, and Aukje, and Anna and lolo and baby Mo. Thanks for making Christmas so special!
There are still a couple of gifts under my tree:
A made to measure recipe for Brid and Petra who won Mykitchendiaries winter giveaway.
A tasty (and free) ebook ‘Thuismaken’ put together by Irene and Iana (with my recipe for sweet and sour wok sauce ) for the Dutch speakers in the mood for homemade treats
And a piece of Christmas cake for you all… A hazelnut genoise stuffed with ‘beldi’ lemon cream.
Beldi lemons are my favorite lemons. They are tiny, chubby and yet so intensely and delicately fragrant. A bit like the little friend of bergamot. I suspect they might be closely related to Meyer lemons.
Beldi means ‘ from the farm’ in Moroccan dialect. My mom brought me a few back with her. I couldn’t resist giving them a little place on our Xmas table. The nutty sweetness of hazelnuts were a perfect match to the delicate ‘earl grey’ like aroma of the Beldi lemon cream. For a winter feel, a crunchy bite and a little bit of white and gold glam, I decorated the log with icing sugar, pearled sugar and caramelized hazelnuts.
Lemon beldi and Hazelnut Christmas log
Buche de Noel au citron beldi et aux noisettes
prep: 20 + 20 + 10 + 10 min. bake: 12 min @ 200 °C cook. 25 min
Rest 12 to 24 hrs.
For the hazelnut genoise:
. 4 egg yokes
. 5 egg whites
. 125 g finely ground hazelnuts (i used peeled hazelnuts)
. 125 g sugar
. Pinch salt
. zest of 1/2 ‘beldi’ lemon
For the ‘Beldi’ lemon cream:
. 2 beldi (juice and zest) lemons*
. 2 oranges (juice)
. 3 small (organic) eggs + 1 egg yoke
. 140 g sugar
. Pinch salt
. 120 g butter
. 1/2 vanilla pod
. 2 Ts Demerara sugar
. 12 cl infused earl grey tea
. 1/2 lemon (juice and zest)
. whole hazelnuts caramelized in 2 Ts sugar and a knob of butter
. icing sugar
. pearled sugar**
1 . Prepare the hazelnut genoise:
. Preheat the oven at 200 °C. Prepare a baking tray covered with a sheet of baking paper.
. Beat the eggs and sugar with an electric mixer until thick an pale. Reserve
. Beat the egg whites with an electric mixer until firm.
. Fold the eggs whites gently into the egg yoke/sugar mixture using a spatula.
. Fold the almond meal and lemon zest gently into the egg mixture using a spatula until incorporated.
. Spread the batter on the baking tray in a large rectangle like shape with a thickness of about 1 cm.
. Bake 8 to 10 minutes or until slightly golden. Do not overbake or the edges will be hard and breakable.
. Remove from the oven. Cut of the edges with a sharp knife to obtain a rectangle cake layer.
. Slide the layer cake on its baking sheet on a grid and leave to cool completely covered with a slightly moist tea towel to prevent it from drying out.
Tip: The hazelnut genoise should be prepared just before rolling the cake so that it stays moist. To make rolling easier: turn the layer cake upside down and roll the cake in a moist tea towel when it’s just out of the oven. leave to cool completely before assembling the cake.
2. Prepare the lemon cream
. In a medium sized pan, mix together juice, sugar, eggs, zests, salt and vanilla.
. Set the pan on medium heat, and stir for 5 minutes.
. Lower the heat and continue stirring until the mixture thickens and coat the back of a spoon for about 15 to 20 min.
. Remove from the heat, add the diced cold butter and whisk until incorporated.
. Leave to cool and keep covered and refregirated until further use.
Tip: you can prepare the lemon cream in advance, up to a couple of days ahead.
3. Assemble the cake
. Bring the Demerara sugar, tea, lemon juice and zest to a boil. Leave to boil for 3 minutes. Remove from the heat and leave to cool completely.
. On a clean, flat working surface, place the cooled cake layer flat, golden side underneath.
. Use a brush to moisten the layer cake with the earl grey syrup.
. Spread 2/3rds of the lemon cream evenly on the cake layer.
. Roll the cake layer thightly and most of all very delicately along it’s shorter side to form a log.
. Cut out the ends with a sharp knife.
. Place the cake, seam down on a serving dish.
. Cover well with plastic foil and keep to rest in the fridge for at least 12 hrs.
4. Finishing touch (1 to 2 hours before service)
. Spread the rest of the lemon cream evenly on the log.
. Use the tips of fork to draw a wood pattern on the log.
. Decorate with icing sugar, pearled sugar and caramelized hazelnuts.
. Reserve in the refrigerator until service.
* I guess beldi lemons won’t be the easiest to find if not in Morocco. Meyer lemons or fragrant organic lemons will do a great job too. You could add a couple of drops of bergamot essence as well, if you’d like.
** Not quite sure if it’s called like that in english but couldn’t find a better term. In French it is ‘sucre perle’. It is used for chouquettes.
Bienvenue & Bon appetit in my kitchen!
Myriam, la gourmande.
Coming up at Foodmoodz…
- almond appetizers apple asparagus autumn bites Breakfast brunch cakes cheese chicken chocolate Christmas food citrus comfort food feast fish gluten free greens hazelnut lemon lunchfare meat moroccan food onion pasta pear poultry sauces savoury tart soup spices spring starter strawberry summer sweets tajine tart tea time Travel vanilla veal vegetarian winter