Magic log cake

Magic log cake

Magic Cakes
35 mins
Cooking time
50 mins
Valéry Guédes


Quantity Ingredient
1 vanilla pod
350ml milk
3 eggs, separated
1 teaspoon water
45g caster sugar
100g sweetened chestnut puree
90g butter
70g plain flour
pinch salt
60g marrons glaces, broken into small pieces


Quantity Ingredient
yule log cake tin, silicone or greased with butter and lined with baking parchment


  1. Preheat the oven to 160°C.
  2. Split the vanilla pod down the middle and scrape out the seeds with the blade of a knife. Heat the milk with the vanilla seeds and the pod. Bring to the boil, then immediately remove from the heat and leave to infuse.
  3. Whisk the egg yolks with the sugar and water until the mixture whitens. Then add the chestnut purée. Melt the butter and pour it into the mixture. Add the flour and salt then beat for a few minutes. Remove the vanilla pod then pour in the milk little by little, whisking constantly. Beat the egg whites until stiff and, using a whisk, gently incorporate them into the batter.
  4. Sprinkle the bottom of the Yule log tin with broken marrons glacés, then pour in the batter. Smooth the surface with the blade of a knife. Bake in the oven for 50 minutes. When the cake comes out of the oven it will wobble slightly.
  5. Before turning it out, leave it to set in the fridge for at least 2 hours. Serve chilled.

Chef’s tip

  • You can also make an icing by whipping 200 ml whipping cream with 120 g mascarpone until the mixture thickens, then gradually adding 30 g caster sugar, whipping constantly.

    Decorate with a few whole marrons glacés or broken pieces.
simple cakes
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