Recipes
Lemon and meringue yule log
45 minutes Preparation time
2 hours Cooking time
12 serves Serves
Ingredients
Lemon cake
350 g lemons (approximately
2 large lemons)
220 g granulated sugar
3 eggs
125 ml vegetable oil
150 g plain flour
1 tsp baking powder
1 tsp bicarb soda
½ tsp salt
1 tsp vanilla paste
Macerated blueberries
2 punnets fresh blueberries
2 tbsp coconut sugar
1 tbsp of lemon juice
2 tbsp vodka
Lemon curd
3 sheets gold leaf gelatine
6 egg yolks
220 g sugar
1 tsp vanilla paste
200 ml fresh lemon juice
200 g butter, cold, cut into small dice
Lemon cream filling
500 ml thickened cream
1 lemon, zest
1 tsp vanilla paste
40 g icing sugar
Italian meringue
100 ml water
220 g caster sugar
60 g glucose
6 egg whites
Method
Lemon cake
- Peel the lemons removing the zest and the pith and place into an unperforated steam container. Steam at 100°C for 1 hour.
- Allow the lemons to cool and cut into quarters, removing the seeds. Place the lemons into a blender and blend until smooth. Pass the mixture through a fine sieve and reserve 250 g of the lemon puree for the cake.
- Preheat the Combi steam Pro oven on Cake Plus at 170°C and line a universal tray with baking paper.
- Place the sugar and eggs into the bowl of a freestanding mixer with a whisk attachment and whisk for 4 minutes on medium speed. Add the lemon puree and oil and whisk until well combined.
- In another bowl, combine the flour, baking powder, bicarb soda, salt and vanilla paste.
- Gradually combine the dry ingredients into the lemon mixture using the freestanding mixer on medium speed for 1 minute, or until just combined. Pour the batter into the lined universal tray, spreading evenly.
- Place the tray into the oven on shelf level 2 and bake for 20-22 minutes or until a skewer inserted into the cake comes out clean.
- Once the cake has cooled slightly but is still warm and pliable, gently lift the long edge of the cake using the parchment paper underneath. Starting from that edge, carefully roll the cake into a spiral, keeping the parchment paper between the layers to prevent sticking and cracking. Roll slowly and evenly, using the parchment to guide and support the cake as it forms a log shape. Let it rest seam-side down to help it hold its shape. Leave the cake at room temperature to cool completely.
Macerated blueberries
- Rinse the blueberries under cold water and gently pat dry using paper towel.
- Combine the blueberries, coconut sugar and lemon juice in a medium bowl adding the vodka to taste. Stir gently to coat the blueberries with the sugar mixture and set aside to macerate for 30-45 minutes at room temperature.
Lemon curd
- Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove any excess water, then set aside until required. Line an unperforated steam container with cling wrap and set aside.
- In a saucepan over medium heat induction setting 5, combine the egg yolks, sugar, vanilla paste and lemon juice. Stir continuously until the mixture starts to thicken or reaches between 75°C-82°C.
- Remove the pan from the heat, add the gelatine and mix until dissolved and incorporated.
- Strain the mixture into a bowl over an ice bath and gradually fold though the butter until all the butter is incorporated. Pour into lined steam container and place into the fridge to set for 4-5 hours. Dice into small squares.
Lemon cream filling
- In the bowl of a freestanding mixer with a whisk attachment, add the cream, lemon zest, vanilla paste and icing sugar and whisk on high speed until stiff peaks form.
- Fold the diced lemon curd gently through the cream.
Meringue
- Place the water, caster sugar and glucose into a saucepan, stir, then place on medium heat, induction setting 5 and heat until the sugar is dissolved. Increase the temperature to high heat induction setting 8 and boil continuously until the mixture reaches 118°C-121°C.
- Place the egg whites into the bowl of a freestanding mixer with a whisk attachment and whisk on high speed until soft peaks form (approximately 2 minutes).
- Pour in the sugar syrup, trickling the mixture down the side of the bowl and continue whisking on medium speed for 6 minutes until a stiff meringue forms.
Assembly
- Unroll the cooled cake and spread the lemon cream filling evenly over the surface. Carefully re-roll the cake and place onto a serving platter.
- Spread the meringue evenly over the surface of the cake using a flat palette knife. Use the tip of the palette knife to create lines on the surface and ends to create a log pattern. Use a blowtorch to toast the meringue.
Hints and Tips
- The lemon curd can be made the day prior and stored in the fridge until ready to use.
- Reserve the lemon zest and peel for the Hibiscus and lemon thyme peach iced tea.
- Leaving the blueberries to macerate allows the berries to release some of their juices and create a syrupy consistency.
- If you don’t have a combi steam oven, the cake can be cooked in the oven on Fan Plus at 170°C.
- If you don’t wish to use alcohol in the blueberries, this ingredient can be omitted from the recipe without substituting with another ingredient.
- The lemon curd can also be cooked in the steam oven; follow steps 1 and 2. Cover with cling wrap and place into the steam oven and Steam at 75°C for 45 minutes. Follow steps 5 and 6.
Applicance Functions
Miele
At Miele, we take pride in creating more than premium appliances, our dedicated team of Culinary Experts develop every recipe with the same commitment to quality and precision that defines our appliances. Guided by innovative cooking technology and meticulous engineering, we craft dishes that highlight the full potential of our cooking appliances, helping you achieve perfect results every time. We see our recipes not just as instructions, but as an invitation to explore cooking with confidence, where every step is tested and refined to deliver an outstanding culinary experience.