Christmas Log “NOEL”
by Editorial Staff
The recipe for making a Christmas log is quite lengthy and laborious, but it’s worth it – the orange-chocolate taste familiar from childhood will create a New Year’s atmosphere in your home and on the festive table!
Ingredients
- dough: flour 100 g
- eggs 4 pcs.
- sugar 120 g
- cocoa powder 2 tablespoon
- vanilla sugar 10 g
- baking powder 1/3 teaspoon
- impregnation: sugar 50 g
- water 50 ml
- cream: lemon 1 p.c.
- orange 2-3 pcs.
- sugar 180 g
- eggs 2 pcs.
- butter 150 g
- potato starch 30 g
- glaze: chocolate 150 g
- butter 50 g
Directions
- First, we make the dough for the chocolate crust: beat the eggs, adding granulated sugar and vanilla sugar. We work with a mixer for at least 10 minutes so that the egg mass turns white and increases significantly.
- Pour the resulting viscous mixture onto a baking sheet covered with parchment. We send the workpiece to a red-hot oven and bake for about 10-15 minutes. The optimum temperature is 200 degrees. It is important not to overdry the cake, otherwise it may break when rolling!
- Next, we make a cream: rub the zest of lemon and one orange on a coarse grater (do not touch the white bitter layer). Next, squeeze the juice from citrus fruits, for example, using a manual juicer. We need to get 250 ml of freshly squeezed juice. If two oranges and one lemon were not enough for this, the portion of citrus must be increased.
- Mix the resulting juice with the zest, add the eggs. Stir the mixture thoroughly, and then leave for 10-15 minutes, letting the juice saturate with the aroma of the zest. Strain the liquid into a saucepan through a fine sieve (the zest is no longer useful to us – we only used it for flavoring). Add sugar, starch to a saucepan, stir vigorously, and then place the juice over moderate heat.
- Then you need to bring the cream to almost a boil, and then reduce the heat to a minimum. Cook, stirring occasionally, until the mass thickens significantly. Do not allow the mass to actively boil, otherwise you can get an unpleasant “surprise” in the form of curdled eggs! After removing the finished cream from the heat, cool.
- Beat the softened butter with a mixer, gradually add the orange cream, without stopping to beat the mass. As a result, we get a homogeneous cream, which we will use for the filling.
- Next, gently roll it into a roll: put the freshly baked chocolate cake on a kitchen towel, removing the parchment. Until the biscuit has time to cool, gently roll it into a roll with a towel and leave it to cool completely. For impregnation, pour boiling water over the sugar, mix and cool. Unroll the cooled roll, soak it abundantly with sweet syrup.
- Coat the cake with citrus cream. Roll up again (this time without a towel). Small cracks may appear on the surface of the biscuit, but this is okay, because in the end everything will be hidden under the glaze! We put the roll in the refrigerator for 2-3 hours to fix the shape. After the indicated time, we take out our almost finished culinary product. To simulate branches, cut off two small pieces from the roll, apply them on the sides.
- And now we prepare the icing: break the chocolate bar into small pieces, add butter. Melt the mixture until smooth in a “water bath”. We cover the biscuit roll with chocolate mass, leveling the icing with a culinary spatula. Use a fork to “draw” a pattern, trying to make it look like a tree bark.
- And in the end – the most pleasant thing: we design and decorate the “log”. You can use cranberries, nuts, waffle decorations, powdered sugar, and more. The main thing here is to match the Christmas theme. Put the finished roll cake in the refrigerator overnight. Serve to the New Year’s or Christmas table for dessert!
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