Yule log « marrondarine » with PDO huile d’olive de Nyons

Place bowl with the whisks and whipping cream in the refrigerator to cool. Preheat the oven to 180°C.

Prepare the cake: separate the whites from the egg yolks. In a bowl, mix the chestnut cream with the olive oil and rum. Add the flour and the egg yolks.

Whip the egg whites until stiff. Gently incorporate them into the chestnut mixture. Pour into a cake tin (or a yule log tin) and bake for about 30 minutes (the knife should come out dry). Cool the cake on a wire rack.

Prepare the caramelised mandarin: peel the mandarins and skin the mandarin pieces. Put them in a frying pan with sugar and olive oil. Allow to caramelise and set aside.

Cut the cake in half, place the caramelised mandarin on the bottom half and close with the other half of the cake.

Prepare the whipped cream: take the bowl with the whipping cream out of the refrigerator. Whisk the cream, add the icing sugar, orange aroma and half of the grated orange peel: the whipped cream should be firm. Set aside 3/4 in a piping bag

Use the rest of the whipped cream to cover the sides and top of the cake with a thin layer. Decorate the cake with the rest of the whipped cream from the piping bag. Finish by sprinkling the rest of the grated orange on the cake and decorate with a few sugar decorations. Place in the fridge until serving.

Which PDO olive oil ?

We advise you to use a delicate-tasting PDO huile d’olive de Nyons, for its sweetness, its smoothness, its aromas of dried fruit, and its buttery taste, along with possible aromas of fresh hazelnuts and/or freshly-cut grass.

You can also use one of these PDO olive oils: Nice and Corse – Oliu di Corsica – récolte à l’ancienne.