Log Cake Christmas Tale

Marzipan can be prepared in advance by yourself. Grind peeled almonds (50 g) with powdered sugar to a paste in a blender. Add half the chicken protein and a few drops of lemon juice, as well as the dye diluted in water. Mix with a spoon in a deep bowl. If the mass is watery, then add almonds or a little powdered sugar.

Servings: 15 Cook: 2h 30mins

Ingredients

For ganache:

200 g chocolate (70% cocoa)
130 ml cream, 20% fat
1 tablespoon. l. with a slide of orange peel
1 tablespoon. l. orange juice

For the cream:

100 g dark chocolate (50-70% cocoa)
100 g praline
280 g cream 35% fat
5 plates of sheet gelatin
20 g of Cointreau liqueur
2 tablespoon. l. freshly squeezed orange juice

For pralines:

50 g roasted hazelnuts
50 g Mistral cane sugar fine
3-4 tablespoon. l. water

For the test:

2 chicken eggs
3 egg whites
25 g vegetable oil (grape seed)
100 g almond flour
30 g wheat flour
100 g cane sugar “Mistral” fine
vanilla sugar

For decoration:

marzipan and kondurin “Parfait”

Directions

Prepare the praline the day before baking. If the hazelnuts are not fried, then bake them in the oven for 10 minutes at a temperature of 200 ° C. While the nuts are roasting, cook the syrup.
Mix water with sugar, heat in a saucepan to a boil, continue to boil (without stirring) over low heat until golden brown. Pour the nuts into the finished caramel, mix with the caramel so that the nuts are covered with it on all sides.
We spread the nuts with caramel on the parchment, greased with butter. When the caramel is completely solidified, break it into pieces and grind it together with the nuts in a blender. We store the praline in a tightly closed jar.
Let’s make a biscuit. If you don’t have almond flour, you can make it yourself. To do this, soak the almonds for 15 minutes. in boiling water, then remove the skin. Dry the almonds in the microwave or in the oven at a low temperature (make sure that they are not fried, but only dry). Grind the dried nuts in a blender or coffee grinder.
For this biscuit, it is not necessary to grind the almonds into powder, very small crumbs are enough.
Put eggs and sugar in a bowl, mix with a whisk, add plain and almond flour and butter. Mix until smooth.
Beat the whites until fluffy, gradually add the vanilla sugar. Beat the mixture until firm peaks.
We combine protein and flour masses, spread on a silicone mat or parchment over the entire area of the baking sheet.
Bake the biscuit for 15 minutes until light creamy. Cool the finished biscuit and transfer to clean parchment. Soak the cooled biscuit with a mixture of Cointreau and orange juice.
For the cream, we heat the chocolate in a water bath, add the praline, mix. Soak the sheets of gelatin in water for 7 minutes, bring 100 g of cream to a boil. Let’s dissolve gelatin in cream. Combine with chocolate and cool to room temperature.
Whip 180 g of cream with a mixer into a dense cream. First, add a third of it to the chocolate mass, then the remaining 2/3. With a mixer at low speed or with a whisk, beat the whole cream for 5-7 seconds.
We apply the cream on the surface of the biscuit, stepping back one centimeter from the edge along the entire peri.
We carefully roll up the roll, helping ourselves with parchment. Wrap the finished roll tightly with parchment and put it in the refrigerator seam down for 0.5-1 hour.
Prepare the ganache. On a fine grater, rub the orange zest (without touching the white part), pour in boiling cream, leave under the lid for 10 minutes. Strain the cream and bring to a boil.
Throw finely broken chocolate into them, remove from heat and melt the chocolate while stirring, adding 1 tablespoon. hot orange juice. Cool the ganache to room temperature, apply it to the roll, starting from the seam.
We decorate the “log”. Roll the finished marzipan into a thin layer on parchment, put it in the refrigerator for a short time. Squeeze out marzipan decorations with molds, roll up balls of different sizes. Attach figures to the ganache. Put the log in the refrigerator for an hour.
Walk over the chilled “log” and figures with a brush with gold and silver kondurin.

We serve dessert with coffee, tea, champagne. Happy Holidays to you!

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