Apple Preparation: Peel and core the apples. Cut them into quarters. Divide them into two groups.
Applesauce: In a saucepan, stew half of the apples with the lemon juice over medium heat for 5-10 minutes. Mash the stewed apples with a fork and set aside.
Caramelized Apples: Melt the butter in a frying pan over high heat. Add the other half of the apples and sprinkle with a tablespoon of sugar. Caramelize the apples for 10 minutes, turning them regularly.
Preparation of the sponge cake: Preheat the oven to 180°C. Beat the eggs with the 150 g of sugar and the vanilla sugar in a salad bowl.
Add the flour and baking powder to obtain a homogeneous mixture. Line a baking tray with baking paper. Pour the sponge cake mixture and smooth it out. Bake for about 15 minutes. Leave to cool on a rack.
Assembling the log: Spread the cooled sponge cake with melted speculoos paste. Spread a thin layer of apple compote on the sponge cake. Arrange a line of caramelized apples lengthwise. Roll the sponge cake widthwise without squeezing too tightly. Cut the edges to clean them.
Finishing: Spread the log with room temperature salted butter caramel. Sprinkle with speculoos powder. Decorate with remaining caramelized apples.
This Christmas log with apples and speculoos is a festive dessert, combining the sweetness of apples, the crunchiness of speculoos and the melting caramel. Perfect for the end of a festive meal, it will delight lovers of sweet and spicy flavors.
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