Christmas Log with Raspberries and Mascarpone
by Editorial Staff
Log is a classic dessert prepared in France for Christmas. Try our version of the Christmas log with raspberries and mascarpone.
Ingredients
- 2 tablespoon. l. raspberry jam
- 160 g cream, 33% fat
- 2-3 st. l. sugar
- 160 g mascarpone
- 150 g raspberries
- a pinch of salt
- whipped cream
- powdered sugar
- raspberries
- 100 g chocolate
- 90 ml heavy cream
- 30 g flour
- 15 g cornstarch
- 15 g cocoa
- 100 g sugar
- 2 large eggs
- 3 large yolks
- 2 large squirrels
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Directions
- Christmas log with raspberries and mascarpone
- Chocolate biscuit. Preheat oven to 230 ° C. Line a baking sheet with parchment, grease with butter and flour. Sift flour with cornstarch and cocoa into a bowl, add salt. Place the eggs, yolks and vanilla extract in another bowl. Set aside 1 tbsp sugar, add the rest to a bowl of eggs. Beat eggs and sugar with an electric mixer on high speed until fluffy, 5 minutes. Add half the flour mixture to this mass and mix with a spatula. Add the rest of the flour mixture and stir again quickly.
- Beat egg whites on low mixer speed until soft peaks. Pour in 1 tbsp sugar and continue whisking on high speed until stiff peaks. Add some beaten egg whites to the dough and stir. Then lay out all the proteins and mix with a spatula using the stacking method. Pour the dough onto a baking sheet, smooth the surface. Bake for 6-8 minutes, until tender.
- Remove the biscuit from the oven and sprinkle with the icing sugar immediately. Place the powder down on a towel (to prevent the cake from sticking to the towel) and remove the parchment. Sprinkle with powdered sugar on the other side. Gently roll the cake into a roll and wrap in a towel. Cool it down.
- Put half of the raspberries in a blender with the jam and chop. Strain through a sieve if desired. Whisk in the cream with sugar and a pinch of salt until soft peaks. Add the mascarpone and stir with a spatula. Continue beating with a mixer until smooth. Add raspberry puree and raspberries and toss with a spatula.
- Unfold the cake and anoint with cream, keeping 3 tbsp Roll up again and place on the parchment board with the seam down. Cut a small piece of roll at an angle and attach it to the middle of the roll, gluing with the remaining cream. Cover with plastic wrap and refrigerate for at least 1 hour.
- Cut off the ends of the roll for nice cuts. Transfer the roll to a platter.
- Bring the cream to a boil and remove from heat. Chop the chocolate finely and mix with the cream until dissolved. Cool it down.
- Apply a thin layer of chocolate icing to the roll using a spatula or spatula. Let the glaze harden slightly, and then use a fork to make the texture of the bark. Leave until set, then garnish with berries, whipped cream and powdered sugar.
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