Caramel Christmas log

Caramel Christmas log.


Biscuit Gioconda:
Almond flour – 48 g
Powdered sugar (55g + 6d) – 61 g
Egg – 66g
Melted butter – 8 g
Egg whites – 42 g
Flour – 13 g

For the caramel butter cream:
Curd cheese (or mascarpone) – 330 g
Brown sugar – 100 grams
Milk – 85 g
Egg yolks – 26 g
Gelatin – 5 g
For cranberry jelly:
Gelatin – 2.5 g
Drunk cranberries (or plain) – 150 g
Brown sugar – 30 g

For the caramel glaze:
Brown sugar – 50 g
Cream (33%) – 125 g
Vanillin – 0.5 g
Salt – 1 g

3-5 pcs. caramel candy home
1 handful of white chocolate (tablets)


1. Prepare the biscuit Gioconda. The capacity for whipping put the almond flour and icing sugar (55g), pour in half of the egg and beat 6-8 minutes. Pour remaining egg and beat for 8-10 minutes.

2. Add a little melted butter and mix with a spatula.

3. Beat the whites with powdered sugar (6g) and add first zagotovku.Vsypat sifted flour and mix gently. Add the remaining oil and stir again.

4. Put the dough onto the prepared baking paper (the back of the pre-draw the desired size suitable for your form, I pryamoygolnik 25h27sm). Bake the cake at 220 * C for about 8-10 minutes.

5. Ready perevertut cake onto the prepared surface and remove the baking paper. Cool.

6. Prepare caramel butter cream. Gelatin (5g sheets) soaked in water for 10 minutes. The yolks Beat brown sugar (20g), put over medium heat, heat stirring occasionally, until the couple (or up to 85 * C, if you have a thermometer), pour milk, stir and bring to the fire again heated to 85 * C, remove from heat, add the squeezed gelatine, stir.

7. Curd cheese rubbed with brown sugar (80 g), slowly pouring the cooked milk-yolk mixture with gelatin, whip cottage cheese until smooth.

8. Prepare a drunken cranberry jelly. Gelatin (2.5 g in sheets) Soak for 10 minutes in cold water. Half pyurirovat cranberries using a blender, pour into a saucepan, add sugar Koricheva (30 g), stirring bring to a boil, add the remaining whole berries, add the squeezed gelatine, stir and put into the refrigerator for 20-30 minutes before poluzastyvaniya.

9. Candy gritting. Candy placed in a coffee grinder, grind into dust.

10. Build. Form for dessert (I 23h9,5h5,5sm) lay a cling film. Biscuit trim the edges, cut 2/3 of the width (I have 17cm) and put into shape.

11. Put a little caramel and butter cream. Remove in the refrigerator until poluzastyvaniya.

12. Then, on top of a cream to put approximately 1/3 of cranberry jelly.

13. Carefully pour the cream before reaching the edge of the form to 1-1,5sm. Hide in the fridge before freezing.

14. Sprinkle with caramel dust. Put the remaining jelly, smooth over the entire surface. Pour the remaining cream.

15. Cover with remaining 1/3 biscuit slekga push. Remove refrigerate until completely freezing (preferably overnight).

16. To prepare the caramel glaze decoration. In a saucepan pour the cream, add the brown sugar (50 g) and salt, bring to a boil while stirring, continuing to stir, cook for 10-12 minutes until thick. Pour the vanilla and mix.

17. Frozen dessert gently remove from the mold turning on a dish, remove the foil, pour the caramel glaze and garnish with white chocolate.

18. Serve chilled.

карам рожд полено


You can leave a response, or trackback from your own site.

Leave a Reply