For the Christmas' Eve we bring to the table a cake that is a party. The typical Christmas log that puts everyone in agreement because it is beautiful to see and very good to eat.
The most fun thing is the decoration. Put it around mistletoe and red berries like it really came out of a wood and make it gorgeous and elegant with red fruits and chocolate chips.
The log always like children, especially if stuffed with hazelnut cream and decorated with chocolate ganache, but lends itself to countless reinterpretations. It can also be White and stuffed with cream and cream, could be all Black with cocoa paste and chocolate inside, it can even be green using pistachio. And therefore, unleash your imagination!
It is easy to prepare, but you only have to pay close attention to the basic dough, better known as biscuit dough.
It has a soft and spongy consistency and must be rolled up on itself with delicacy otherwise it breaks. In any case, even if it should happen, it is easy to repair the damage since the foremost will be completely covered. Therefore, stay calm!
The Christmas tree … and lots of imagination
A delicious dessert to prepare for the arrival of the Christmas. There are many variations for this Christmas cake, we offer the classic one. It is very simple as a recipe if you follow it step by step. Certainly yours is allowed for decoration fantasy to make this dessert even more greedy!
The recipe of the Christmas tree
Whip for 10 minutes, with a planetary or electric whisk, 3 eggs with 120 g of sugar and then add 1 tablespoon of honey and whisk for a couple of minutes more.
Add 80 g of sifted flour and mix slowly from bottom to top.
If you want to prepare the cocoa biscuit dough at this point, add a generous spoon of well-sifted bitter cocoa.
Roll out the cream on a rectangular mold (25 × 30) covered with parchment paper.
Bake at 180 degrees for about 15 minutes.
Fold the cookie base over on a dampened baking paper sheet and remove the parchment paper from the base. Sprinkle with granulated sugar and cover well with some film.
Roll up and let stand for 10-15 minutes.
Unroll and fill the biscuit with the hazelnut cream. Roll it up again. Decorate it with a ganache prepared by dissolving 250 g of dark chocolate with 250 ml of fresh cream and 30 g of butter. Let it cool.
Wrap in the foil and leave the stub in the refrigerator for 1-2 hours.
This recipe has already been read 244 times!