What puts in the “Christmas log” Olga Shobutinskaya, to turn out like a grandmother visiting

The most delicious cream for cake I learned from the recipe of Olga Shobutinskaya. “Christmas log” bake for the 5th year in a row, but now my pastries for the winter holidays will be even more delicious!

Essentially, "Christmas log" is not exactly a cake, but a biscuit wrapped in a roll. Well, the decor of chocolate and mushrooms creates the same imitation of logs.



Delicious cream for biscuit cake Today editorial "Site" How to prepare traditional French Christmas Log dessert. This cake will undoubtedly decorate the festive table and surprise guests!

Biscuit ingredients

• 80g flour
• 4 eggs
• 25g cocoa
• 100g sugar
• 8g vanilla sugar
• 1 tbsp water
• pinch

Cream ingredients

• 1 yolk
• 20 ml of water
• 120g condensed milk
• 200g butter
• 10g cocoa

Glaze ingredients

• 100g dark chocolate
• 1 tbsp sunflower oil (no smell)

Ingredients for mereng mushrooms

• 1 protein
• 60g sugar
• pinch

Additionally.

• 15g dark chocolate
• 150 g currants with sugar (jam, saw)

Preparation

1. To prepare biscuits in a deep bowl beat the eggs with a pinch of salt until the formation of white foam. Gradually, while continuing to whip, add sugar and vanilla sugar. Beat it for about 7 minutes. Mix flour with cocoa and in two doses pour the dry mixture into the whipped mass. Carefully stir the dough with a silicone spatula. At the end of the bowl, pour warm water and stir again.
   
   
   
   
   
   
2. Pour the finished dough on a pan covered with parchment paper. Bake in a preheated to 180 degrees oven for 12-15 minutes.
   
   
   
   
3. The table is covered with a towel, and put a sheet of parchment paper on the towel. A little sprinkle parchment with sugar, and then transfer hot biscuit to it. With a towel, wrap the biscuit in a roll.
   
   
   
   
4. To prepare the cream in a bowl, which can be put on a water bath, mix the yolk with water, add condensed milk. Heat the mass about 10-12 in a water bath, stir constantly. The mass should thicken slightly. Let the syrup cool to room temperature. Soft butter at room temperature beat with a mixer. In the process of whipping, gradually pour the syrup from the yolk with condensed. Ask for a bowl of cocoa. Make it a mixer to homogeneity.
   
   
   
   
   
   
5. Unwrap the biscuit, remove the towel. Lubricate the biscuit with rubbed black currant with sugar, then evenly distribute the cream. At the same time, half a tablespoon of the cream should be set aside, it will still be needed at the stage of decorating the roll. Roll the roll with the bottom parchment. Wrap the roll in parchment paper and put it in the fridge for 2 hours.
   
   
   
   
   
   
6. To prepare meringue mushrooms in a convenient container beat proteins with a pinch of salt. Add the sugar and whip it up to a solid protein mass. Put the merengue in a candy bag. Set on the pot with parchment paper hats and legs of future mushrooms. Sushi meze in the oven at a temperature of 100-120 degrees for 2 hours.
   
   
   
   
   
   
7. For glaze Mix the chocolate with vegetable oil. Heat it up in the water bath. The roll can be slightly aligned, cutting off two pieces at the edges. One of the cut pieces is attached to the roll with a cream. It's going to be a stump. Lubricate the roll with chocolate and then put it in the fridge for another hour.
   
   
   
   
   
   
8. Now take up the formation of a mushroom clearing. To do this, combine with cream caps and legs of mushrooms from merengue. Decorate a plate of cake with mushrooms like that. You can sprinkle some cocoa mushrooms.
   
   
   
   
9. That's it, Christmas roll ready. Bon appetit!
   
   
   
   

And to get more acquainted with this recipe, watch the video with cook-channel Olga Shobutinskaya. Olga, thank you for your wonderful baking recipes. Everything comes out the first time and without much fuss!

https://www.youtube.com/watch? v=cSdWw3fdpSkk

I also suggest reading the instructions for preparing an English Christmas cake with dried fruits. This fragrant pastry is even more delicious on the second or even the third day after cooking!



Everything is perfect in this pastry: dough, delicious cream for biscuit cake and the serving itself! In France, by the way, this loaf It represents a log from the festive hearth. The burning of the “Christmas log” is one of the customs that was a mandatory Christmas ritual among the Celts.

People believed that during the burning of the log on Christmas Eve all the bad that was in the outgoing year was burned, and the house was cleaned. And by the end of the XIX century, the festive log became completely edible. Many Europeans believe that the wishes you can make while cooking or eating it. sweetieThey're coming true!