Bûche de noël blanche

Peel 2 strips of yellow lemon zest with a peeler or knife. Heat in a pan 150 ml of water with 150 g of sugar and the strips of lemon zest on low heat. Raise the heat when the sugar is dissolved and boil for 5 minutes until syrup. Allow to cool and remove the lemon zest.

Preheat the oven to 50 ° C. Line the baking sheet with parchment paper or place the baking sheet on top. Squeeze out 1 lemon. Using an apple drill, remove the 1 apple core and cut the fruit into slices of approx. 1 1/2 mm. Brush the slices directly on both sides with the lemon juice and immerse them in the sugar syrup. Place them on the baking tray and let them dry in the oven for about 3 hours. When they start to turn brown, the oven is too hot. Lower the oven temperature by leaving the oven door ajar with a wooden ladle. The apple chips are ready when they feel firm and tough. Allow to cool.

Preheat the oven to 175 ° C. Line the baking sheet with baking paper. Mix 75 g of icing sugar, the flour, 100 g of coconut and a pinch of salt in a bowl. Split the eggs, use only the proteins. Beat the egg whites with the rest of the sugar in a different bowl. Spat the flour mixture as lightly as possible through the protein. Put the batter on the baking sheet, in a rectangle of 40 x 30 cm. Fry in about 15 minutes until tender and light brown. Allow to cool and remove the baking paper.

Grate the yellow skin of the other lemon and squeeze out the fruit. Peel the other apple, cut into small cubes (brunoise) and drizzle with some lemon juice. Stir in the mascarpone with the lemon zest, 2 tsp icing sugar and the crème fraîche. Season with the lemon juice and mix with the apple. Brush the cake with the mascarpone apple mixture, but keep 1 tbsp. Roll up the cake. Sprinkle with icing sugar and stick the apple chips on top with the hidden mascarpone. Sprinkle with 2 tbsp coconut and some icing sugar.