Gabrielle Hiller-Rivard’s Haskap Berry and Coconut Logs

Preparation

• Haskap Berries

  • In a pot, combine the berries, sugar and water. Bring to a boil over medium-high heat, stirring often. Remove from the heat.
  • Strain the berry mixture through a sieve placed over a measuring cup, without crushing the berries, to extract the syrup. Set aside 1 cup plus 2 tbsp (280 ml) of the syrup. Add water, as needed, to obtain the correct amount of syrup.
  • Return the berries and any remaining syrup to the pot. Add the lemon juice. Simmer over low heat for 4 to 5 minutes. Transfer to a bowl. Set aside.

• Cake

  • With the rack in the middle position, preheat the oven to 375°F (190°C).
  • Line an 18 x 13-inch (46 x 33 cm) baking sheet with a strip of parchment paper, letting it hang over two sides.
  • In a large bowl, whisk the egg whites and 2 tbsp of the sugar with an electric mixer until soft peaks form. Gradually whisk in the remaining sugar. Increase the speed and whisk until stiff peaks form. With the machine running on low speed, gradually whisk in 1 cup (250 ml) of the reserved berry syrup until the mixture is smooth. Whisk in the egg yolks. Sift in the flour and gently fold in using a whisk. Spread the batter out evenly on the prepared baking sheet.
  • Bake for 15 minutes or until the cake starts to brown around the edges and is cooked through at the centre. Let cool on a wire rack for 10 minutes.
  • Run a thin blade between the cake and the side of the baking sheet. Turn the cake over onto a piece of parchment paper. Gently remove the top piece of parchment paper from the cake and let cool completely, about 20 minutes.
  • Flip the cake over again to have the smoothest side facing up. Cut the long sides of the cake slightly to straighten them out.

• Assembly

  • Meanwhile, in a bowl, combine the coconut with the remaining berry syrup until the coconut is purple. Set aside on a large plate.
  • In a large bowl, whisk the 35% cream, icing sugar and sweet clover extract with an electric mixer until stiff peaks form. Set aside.
  • Using an offset spatula, spread the haskap berry jam over the cake.
  • Spread three-quarters of the whipped cream over the cake. Cut the cake in half widthwise.
  • Roll up the 2 pieces of cake, starting at one of the long ends, to obtain 2 logs. Cover the logs with a thin layer of the remaining whipped cream.
  • Roll the logs in the coconut, pressing to cover the entire surface of the cakes. Refrigerate at this point, if desired. Cut each log into 3 pieces. The cakes will keep for 3 days in an airtight container in the refrigerator.