- For 6 person
- Preparation 55 min min.
- Difficulties Difficult
Preheat the oven to 180°C. Separate the egg whites from the yolks. Beat the egg whites until stiff and add a pinch of salt.
In a large bowl, whisk the egg yolks with the sugar until foamy.
Pour in the flour, then the egg whites and work the dough with a spatula until it becomes smooth. Cover a baking tray with greaseproof paper and pour in the dough. Place in the oven for 12 minutes, then leave to cool for 10 minutes.
Mix the chestnut cream with the Isigny Sainte-Mère PDO Crème Fraîche d’Isigny. Spread the mixture on one side of the sponge. Gently roll the sponge and wrap it in cellophane. Place the log in the fridge for 1 hour.
Mix 40 g of the Crème Fraîche with the icing sugar. Cover the log with cream, crumble the cinnamon biscuits and decorate with the meringues.