Christmas Log with Oranges
by Editorial Staff
A Christmas log with oranges is a classic dessert in every way. First, this is a classic French treat served at Christmas. Secondly, this dessert uses the most established combinations of tastes – chocolate and orange. And you could chide us for platitudes, but it’s so delicious that it can be easily forgiven.
Ingredients
For a biscuit:
- 3 eggs
- 80 sugar
- 50 g flour
- 100 g protein
- 75 g caster sugar
- 200 ml orange juice
- 2 g orange peel
- 60 g butter
- 3 eggs
- 200 g sugar
- 10 g gelatin
- 150 g ready-made chocolate cream
Directions
- Preheat oven to 180 ° C. For a biscuit, beat eggs and sugar with a mixer until fluffy, 10 minutes. Add flour and stir with a spatula. Place the parchment on a baking sheet, put the dough on it and smooth out in an even layer with a spatula. Bake in the oven for 9 minutes. Place the hot sponge cake immediately on a waffle towel, cool, 2 minutes. Roll into a roll with a towel and cool to room temperature.
- For orange cream, pour orange juice into a saucepan, add butter and orange zest, stir and bring to a simmer. Remove from heat and strain through a sieve. Whisk eggs and sugar until fluffy, mix with orange juice. Cool the cream slightly, beat with a blender and add the gelatin after soaking the gelatin plates in cold water. Cool to room temperature.
- Unfold the biscuit, remove from the towel and put on the film, brush with a thin layer of chocolate cream, top with an even thin layer of orange cream. Roll into a roll with cling film, secure the edges well. Refrigerate for 60 minutes.
- For the meringue, place the egg whites in a bowl and set for 10 seconds. into the microwave. Then beat with a mixer or whisk until thick foam. Simultaneously boil the sugar syrup: put a saucepan with 60 ml of water on the fire, bring to a boil, add sugar and cook for 3 minutes. Without stopping whipping the protein, slowly pour the syrup into it and beat until the mass becomes elastic. Take the roll out of the refrigerator, randomly spread the meringue on top. Garnish with candied orange peels, dark chocolate chunks and a sprig of red currants.
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