Christmas log with oranges

INGREDIENTS
For the sponge:

3 eggs
80 sugar
50 g flour
For the Italian meringue:

100 g protein
75g caster sugar
For filling:

200 ml of orange juice
2 g of orange peel
60 g butter
3 eggs
200 g of sugar
10 g of gelatin
150 g of finished chocolate cream
COOKING METHOD
1.Preheat oven to 180 ° C. For biscuit vzbey those eggs and sugar with a mixer until fluffy white mass, 10 min. Add the flour and stir with a spatula pen. Lita post on baking parchment on him Put the dough and fold Align the even layer with a spatula. Bake in the oven for 9 minutes. Immediately lay in the hot biscuit waffle towel, cool 2 minutes. Twist in roll with a towel and let it cool to room temperature.

2.For the orange cream in a saucepan pour orange juice, add the butter and orange zest, stir and bring to a boil over low heat. Remove from heat and strain through a sieve. Whisk whisk the eggs and sugar until fluffy and mix with orange juice. Slightly cool the cream, whisk blender and add gelatin, gelatin plate pre-soak in cold water. Cool to room temperature.

3.Biscuit, expand, remove the towel and place on foil, brush with a thin layer of chocolate cream, smooth top with a thin layer of orange cream. Take in a roll of film with the help of food, fix the edges well. Put in refrigerator for 60 minutes.

4.For the meringue, place the egg whites in a bowl and place for 10 seconds. in the microwave. Then, a mixer or whisk, whisk in a thick foam. At the same time cook the sugar syrup: Put the pan on the fire with 60 ml of water, bring to a boil, add the sugar and cook for 3 minutes. Without stopping to shake up the protein, slowly pour in the syrup and beat him, until the mixture becomes elastic. Remove the roll from the refrigerator, chaotic Spread meringue on top. Garnish with candied orange slices of chocolate and a sprig of red currant.

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