\nThis exquisite log cake features a soft, sponge roll soaked with jasmine-scented syrup and filled with a light and floral diplomat cream. It’s a sophisticated dessert perfect for celebrations or to impress with a unique flavor.<\/p>\n
\nFor 6 servings:<\/p>\n
– Whole milk: 300 ml
\n– Eggs: 4 units
\n– Egg yolks: 3 units
\n– Sugar: 200 g
\n– Cornstarch: 30 g
\n– Heavy cream: 150 ml
\n– Gelatin: 4 g
\n– Honey: 5 g
\n– Jasmine essence: 10 drops
\n– Water: 80 ml
\n– Flour: 100 g
\n– Salt: 1 pinch<\/p>\n
\n3 hours 55 minutes<\/p>\n
\n40 minutes<\/p>\n
\n15 minutes<\/p>\n
\nSoak 4g of gelatin in cold water. Whisk 3 egg yolks with 60g of sugar, then mix in 30g of cornstarch. Heat 300ml of milk and gradually pour it into the yolk mixture while whisking, then return to medium heat until it thickens.<\/p>\n
\nOff the heat, add the drained gelatin. Stir and allow to cool for 5 to 10 minutes. Add 5 drops of jasmine essence and let cool completely.<\/p>\n
\nWhip 150ml of very cold heavy cream into a soft chantilly. Gently fold it into the cooled pastry cream. Refrigerate.<\/p>\n
\nPreheat the oven to 350\u00b0F. Separate 4 eggs. Beat the yolks with 100g of sugar and 5g of honey. Whip the egg whites with a pinch of salt until stiff peaks form.<\/p>\n
\nGently fold the egg whites into the yolks, then fold in 100g of sifted flour. Spread the batter onto a baking sheet lined with parchment paper and bake for 10 minutes. Immediately after baking, roll the sponge in a damp kitchen towel.<\/p>\n
\nBoil 80ml of water with 40g of sugar until the sugar is completely dissolved. Remove from heat and add 5 drops of jasmine essence. Allow to cool slightly.<\/p>\n
\nUnroll the sponge, lightly brush with the syrup. Spread the diplomat cream evenly, then roll tightly.<\/p>\n
\nWrap the log in plastic film and refrigerate for at least 3 hours before serving.<\/p>\n\n\n