Lemon-Ginger and Almond Log, gluten-free

The Lemon-Ginger and Almond Yule Log is an original alternative to traditional Christmas desserts. It perfectly balances the acidity of lemon, the subtle warmth of ginger, and the sweetness of almond. Of course, you have to like ginger, and I absolutely love it! This gluten-free Yule log is fresh and elegant, and ideal for ending a festive meal on a high note.

Preparation time: 30 minutes

Cooking time: 20 minutes

Rest time: 2 hours

Total time 2 hours 50 minutes

Cooking method: Traditional

Difficulty: Intermediate

Servings: 6

Special diet: suitable for gluten-free diet

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