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.

Lemon-Ginger and Almond Yule Log, gluten-free

France

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Preparation time: 30 minutes Cooking time: 20 minutes Rest time: 2 hours Total time 2 hours 50 minutes

Difficulty: Intermediate Servings: 6 Special regime:

Suitable for gluten-free use

Cooking method: Traditional Recipe themes: Christmas ​

Ingredients

Portions

• For the rolled biscuit:

• 4 eggs (at room temperature)

• 120 g of sugar

• 50g of cornstarch

• 50g of almond flour

• 70g of 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 of lemon juice (about 2 lemons)

• Zest of a lemon

• 100g unsalted butter or vegetable margarine

• 1 tsp grated fresh ginger

• For decoration:

• Sliced ​​almonds, lightly toasted

• Lemon zest for garnish

Preparation

1. Prepare the rolled biscuit:
2. Preheat the oven to 180°C and line a baking sheet with parchment paper.
3. Separate the egg whites from the yolks. Beat the yolks with the sugar until the mixture turns pale. Stir in the cornflour, almond flour, lemon zest, and grated ginger.
4. Whisk the egg whites with a pinch of salt until stiff peaks form and gently fold 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 and immediately turn it out onto a clean, damp tea towel. Remove the baking paper and gently roll the biscuit up with the tea towel. Let it cool.
7. Prepare the lemon-ginger cream:
8. In a saucepan, combine the egg yolks, sugar, lemon juice, zest, and ginger. Heat over low heat, stirring constantly, until the cream thickens.
9. Remove from heat, stir in the butter or margarine in pieces, and mix until well incorporated. Let cool to room temperature.
10. Assembling the yule log:
11. Carefully unroll the cooled biscuit and spread a generous layer of lemon-ginger cream.
12. Roll the biscuit up tightly to form a log, then wrap it in cling film. Refrigerate for at least 2 hours.
13. Decorating the Yule log:
14. Remove the cling film and place the log on a serving platter. Sprinkle with toasted flaked almonds and add a few lemon zest strips for an elegant presentation.
15. You can also sprinkle on some icing sugar.

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

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