Christmas log.

The recipe for this Christmas log with a few changes.

This dessert is a favorite Christmas treat in Europe. And each family its most delicious family recipe.

The original recipe uses a very large amount of chocolate, I replaced it with temnyy.Nu not like my men a bitter! And adding dried apricots and dried figs. It turned out very tasty, I would say is unusual. And this recipe turns out a wonderful, gentle, simple air biscuit.


For the sponge:
– 6 eggs,
– 100 g flour
-140 G sugar,
– 1 tbsp melted butter cooled down tons.

For the cream ganache:
– 300 g of dark chocolate,
– 100 mo milk
– 100 ml of 33% cream,
– 50 g of butter,
– 100 grams of dried apricots,
– 100 grams of figs,
– 100 ml of cognac (brandy).

For the glaze:
– 100 dark chocolate,
– 1 tbsp butter
– Silver sugar balls for decoration.

Cooking method:    

Dried apricots and figs cut into pieces, pour the slightly warmed brandy and set aside.

Heat oven to 180 degrees. The proteins separate from the yolks. Beat the egg yolks with sugar until fluffy up. Separately, beat whites with a pinch of salt in a thick foam. Connect shovel yolk mixture with the flour, then add parts of proteins, and at the end of oil. All gently to mix spatula, stirring in one direction. Baking paper vystelit baking paper, grease it with butter, pour the batter, smooth and bake for about 10 minutes. Cool. Release from the paper. Cut the cake into 3 equal parts.

For the ganache: to mix milk and cream, bring to a boil and pour over the chocolate broken into pieces. After 2-3 minutes, stir well until smooth, add butter and mix. Okay cool. Take a rectangular shape for baking cake. Pour a little cream on the bottom, put a biscuit. Lubricate the cream lay half dried fruits, previously wrung from the surplus of cognac. Cover with second biscuit and again smear with cream and dried fruit, cover all the last biscuit and pour the chocolate side remains. Refrigerate for at least 6-8 hours. Lower the bottom of the mold in hot water, remove the dessert put on the grill.

Melt chocolate in a water bath, add a spoonful of oil, add more hot piece of wood, smooth with a spatula, to decorate the top of the silver sharikai.

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