Christmas yule log, lactose free

Ingredients

• 75 g Marzipan, white
• 50 g White chocolate, lactose free
• 50 g Dired apricots, chopped
• 35 g Raisins
• 1 tbsp Milk, lactose free
• 95 g Icing sugar
• 90 g Unsalted butter, lactose free, room temperature
• 50 g Apricot jam
• 30 g All purpose flour
• 25 g Cane sugar
• 1 pcs Eggs

Method

1. Preheat the oven to 180°C and line a swiss roll tin with parchment paper.
2. Gently melt the 30g butter in a small pan over low heat but don't let it get hot.
3. In a large bowl, beat the eggs and add the sugar with a pinch of salt.
4. Place the bowl over a pan of gently simmering water and beat the eggs and sugar together until it is thick, pale, and foamy.
5. Remove the bowl from the heat and continue whisking until the mixture is cold.
6. Carefully fold in the flour and then trickle the melted butter in down the side of the bowl then mix until evenly combined.
7. Pour the mixture into the tin, then spread out using a spatula to get an even surface.
8. Bake for 25-30 minutes.
9. Remove the cake from the oven and immediately flip the tin over onto clean tea towels or cloths then remove the paper from the bottom of the cake, cover with another tea towel or cloth then leave to cool.
10. Meanwhile, prepare the buttercream; beat the butter until it is smooth and fluffy and then gradually add the icing sugar until it is all incorporated.
11. Beat in the milk as well to help it all come together and then stir in the white chocolate until you get a smooth icing.
12. Cut the cake into 3 rectangles (1 big, 1 medium, and 1 small).
13. These will be the cake's layers.
14. Spread the bottom of the cake with warmed apricot jam and then spread over third of buttercream.
15. Sprinkle with chopped apricots.
16. Carefully place the next (medium) layer of the cake and repeat the filling, this time with raisins.
17. Cover with the buttercream again and finish with the last layer and with apricots.
18. Place the remaining buttercream on the top, shaped like in the picture.
19. For covering, roll marzipan out into 0.3cm thick (or as wide as it will cover the cake) and cover it onto the cake gently by using the rolling pin.
20. The method is to roll the marzipan, roll it up to the pin, and roll it off onto the cake.
21. If you wish, place dried apricots along the sides as decoration.
22. Trim the ends before serving to neaten it up.
23. Slice before serving.