Crunchy maple & mascarpone Christmas log by Anne-Catherine Leclerc

Step 1: Maple sponge cake

Ingredients:

• 4 eggs
• 100 g sugar
• 60 g all-purpose flour
• 40 g FitCook Foodz Original Protein Mix
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 pinch of salt

Preparation:

1. Preheat the oven to 375°F.
2. Line a baking sheet (30 × 40 cm) with parchment paper and lightly oil with FitCook Foodz camelina oil.
3. In a large bowl, whisk the eggs, sugar, maple syrup, and vanilla for 6 to 8 minutes, until pale, thick, and ribbony.
4. In another bowl, combine the all-purpose flour, protein mix, and salt.
5. Gently fold into the beaten eggs using a spatula.
6. Pour onto the baking sheet and smooth the top.
7. Bake for 8 to 10 minutes, until the sponge cake is cooked but still soft.
8. Remove from the oven and immediately turn out onto a clean cloth.
9. Remove the parchment paper and roll up immediately with the cloth while still warm.
10. Leave to cool rolled up to keep its shape.

Step 2: Vanilla mascarpone cream & crunchy maple

Ingredients:

• 250 g mascarpone (cold)
• 200 ml 35% cream (cold)
• 2 tablespoons icing sugar
• 1 teaspoon vanilla extract
• ¼ cup maple flakes

Preparation:

1. Whip the cream, powdered sugar, and vanilla until stiff.
2. Add the mascarpone and whip for a few seconds until smooth and light.
3. Gently fold in the maple flakes.

Step 3: Assembly

1. Unroll the cooled sponge cake.
2. Cover with an even layer of mascarpone cream.
3. Roll up gently.
4. Wrap and refrigerate for at least 1 to 2 hours.

Step 4: Finishing touches

• Sifted powdered sugar
• FitCook Foodz sugar-free maple dessert sauce
• Maple flakes and roasted pecans

You can add a sprig of rosemary and orange zest for decoration!

Recipe by Anne-Catherine Leclerc
Instagram: annecath.leclerc