Treat yourself to this delicious buche roulée with white chocolate ganache, candied myrtles in red wine and vanilla! This recipe will make a spectacular dessert for your dinner parties.
- For the sponge cake:
- 4 eggs
- 100g sugar
- 100g all-purpose flour
- 1 teaspoon baking powder
- For the white chocolate ganache:
- 200g white chocolate
- 200ml heavy cream
- For the candied myrtles:
- 300g fresh myrtles
- 150ml red wine
- 50g sugar
- Preheat your oven to 180°C (350°F). Grease and line a baking sheet with parchment paper.
- In a bowl, whisk together the eggs and sugar until light and fluffy. Sift in the flour, add the baking powder and carefully fold all together until you get an homogeneous batter.
- Spread the batter onto the lined baking sheet and bake for about 10 minutes or until golden brown. Let cool completely.
- Meanwhile, prepare the white chocolate ganache. In a small saucepan, bring the cream to a boil then pour over the chopped white chocolate. Stir until you get a creamy mixture.
- In another saucepan, place myrtles, red wine and sugar. Cook over medium heat until most of the liquid has evaporated.
- To assemble your buche roulée, spread some of the white chocolate ganache onto the cooled sponge cake then sprinkle with candied myrtles. Carefully roll up your cake from one end to another.
