Lemon-Ginger and Almond Log, gluten-free

The Lemon-Ginger and Almond log is an original alternative to traditional Christmas desserts. It combines the acidity of lemon, the subtle heat of ginger, and the sweetness of almond in a perfect balance. Of course you have to love ginger and I love it! This gluten-free log is fresh and elegant and is ideal for ending a festive meal in style.

Preparation time 30 mins

Cooking time 20 mins

Rest time 2 hrs

Total time 2 hrs 50 mins

Cooking method: traditional

Difficulty: intermediary

Servings: 6

Ingredients

For the rolled biscuit:
4 eggs (at room temperature)
120 g of sugar
50 g cornstarch
50 g of almond powder
70 g rice flour
1 tsp grated fresh ginger
1 organic lemon zest
For the lemon-ginger cream:
3 egg yolks
100 g of sugar
100 ml lemon juice (about 2 lemons)
Zest of a lemon
100 g of unsalted butter or vegetable margarine
1 tsp grated fresh ginger
For decoration:
Slivered almonds, lightly toasted
Lemon zest for garnish

Preparation

1
Prepare the rolled biscuit:
2
Preheat the oven to 180°C and line a baking tray with baking paper.
3
Separate the egg whites from the egg yolks. Beat the yolks with the sugar until the mixture whitens. Add the cornstarch, almond powder, lemon zest, and grated ginger.
4
Beat the egg whites with a pinch of salt and gently incorporate them into the mixture.
5
Spread the dough on the prepared baking sheet and bake for 10 to 12 minutes, until the biscuit is lightly golden.
6
Remove the biscuit from the oven, immediately turn it over on a clean, damp cloth. Remove the parchment paper and gently roll the biscuit with the towel. Leave to cool.
7
Prepare the lemon-ginger cream:
8
In a saucepan, mix the egg yolks, sugar, lemon juice, zest and ginger. Heat over low heat, stirring constantly, until the cream thickens.
9
Remove from the heat, add the butter or margarine in pieces, and mix until well incorporated. Let cool to room temperature.
10
Assemble the log:
11
Carefully unroll the cooled biscuit and spread a generous layer of lemon-ginger cream.
12
Roll the biscuit on itself, lightly tightening to form the log, then wrap it in cling film. Refrigerate for at least 2 hours.
13
Decorate the log:
14
Remove the cling film and place the log on a serving dish. Sprinkle with toasted flaked almonds and add some lemon zest for an elegant presentation.
15
You can also sprinkle a little icing sugar.

Keywords: gluten-free lemon log, lemon-ginger log recipe, gluten-free Christmas dessert, light almond log

Read it online: https://glutenevasion.fr/recette/buche-citron-gingembre-et-amande-sans-gluten/