Swedish Christmas Log
by Editorial Staff
The Christmas log is prepared in almost all Western European countries. For the Swedes, the log tastes like gingerbread, as ginger is added to it.
Ingredients
- 7 large eggs C0
- 180 g brown sugar
- 150 g flour
- 80 g cocoa powder
- 2 tablespoon. l. cream (30-38%)
- 1 teaspoon baking powder
- 1 teaspoon. ground cardamom and ginger
- a pinch of sea salt
- butter and parchment flour
- 200 g chocolate
- 150 g cream (30-38%)
- 50 g unroasted hazelnuts
- 80 g sugar
- 500 g heavy country cream (like butter) or mascarpone
- 100 g candied ginger
- 150 g icing sugar (preferably with cardamom)
Directions
- For the base, sift the flour with cocoa, baking powder, salt, cardamom and ginger. Beat the eggs until frothy. While whisking, add sugar. Whisk for 10 minutes. – you should get a very fluffy dense foam.
- Immediately gently roll the hot base into a tube, place it on the seam and leave for 15 minutes. Expand, remove parchment, cool ..
- For the cream, combine the cream with the icing sugar. Finely chop candied ginger, add to cream. Coat the base with cream, roll up. Wrap in plastic wrap, place on a seam and refrigerate for 4-12 hours.
- For sprinkling, fry the hazelnuts in an oven preheated to 180 ° C for 7-10 minutes, pour in a towel, rub vigorously. Choose nuts, discard husks.
- Melt 1 tablespoon sugar in a nonstick skillet. l. water and add the nuts. Cook over medium heat, shaking, 5 minutes. Place the caramelized nuts on a piece of oiled parchment and use forks to separate the nuts from each other. Cool and chop so that there are whole nuts, large and small pieces.
- Chop the chocolate for the ganache. Bring the cream to a boil, pour over the chocolate and let it melt. Stir until smooth. Place the roll on the parchment, peeling off the foil. Drizzle with ganache, refrigerate for 1–2 hours.
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