Christmas log with two Escuminac syrups INGREDIENTS CAKE 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 6 eggs 1 cup sugar 3/4 cup Escuminac Late Harvest maple syrup 1/4 cup hot milk ICING: 4 cups icing sugar 1/2 cup softened butter 5 tablespoons Escuminac Late Harvest maple syrup 3 tablespoon cream 35% or Whipping Cream or Heavy Whipping Cream” MERINGUES 2 egg whites 2 1/2 tablespoons white sugar 1/2 teaspoon cream of tartar 1 tablespoon Escuminac Very Dark maple syrup MAPLE SYRUP PLATES 1 cup of Escuminac Late Harvest maple syrup PREPARATION CAKE Heat your oven at 350 F. (175 C.) Grease a cookie mold (17 x 11) and line with waxed paper Sift together the first 3 ingredients (flour, baking powder and salt) Whisk together the eggs, sugar and maple syrup until thick (lemon colored) (about 5 minutes) and add hot milk. Pour in the dry ingredients and mix well. Verser dans le moule et cuire jusqu’à doré (environ 12-15 minutes). Pour into the pan and cook until golden (about 12-15 minutes). Generously sprinkle a cloth with icing sugar and unmold the hot cake on the cloth, roll up and let cool completely. 8.ICING: Beat icing sugar, butter and maple syrup until smooth. Add the cream, a tablespoon at a time, until the desired consistency is reached MERINGUES Beat all ingredients until stiff peaks form. Form the meringues using a pastry bag about 2-3 cm in diameter Bake at 300 F for one hour. After 60 minutes, turn off the oven, keep the door closed and allow the meringues to dry and cool in the oven MAPLE SYRUP PLATES Boil the Escuminac Late Harvest maple syrup. Boil for about 10 minutes (until a drizzle of syrup hardens in cold water) Spread on waxed paper MOUNTING THE LOG Unroll the cooled cake Garnish the inside with icing Roll again Pour the icing on the log, being careful to let it run down the sides, nothing more. DÉCORATION Decorate the cake with the meringues, the maple syrup sheets, popcorn (no salt, no fat), nuts and pecans.
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