Sweet Christmas Log
by Editorial Staff
An elegant, festive dessert “Christmas log” will decorate a New Year’s or Christmas table. Chocolate roll with chocolate cream and banana.
Ingredients
- eggs 5 pcs.
- sugar 150 + 100 g
- flour 120 g
- cocoa powder 25 g
- cocoa powder 2 tablespoon
- baking powder 5 g
- vanilla sugar 1 sachet
- butter chocolate 200 g
- boiled condensed milk 380 g
- water 100 g
- lemon juice 1 tablespoon
- bananas 2 pcs.
Directions
- Mix flour, 25 g cocoa and baking powder, sift all together. Beat eggs with 150 g of sugar and vanilla sugar until fluffy, beat for 7 minutes. Add flour with cocoa and baking powder to the egg mixture, mix gently with a spatula. Cover a 33/38 cm baking sheet with baking paper. Layout the dough, level and place in an oven preheated to 180 degrees. Bake for 10-15 minutes. We spread the cake with paper on the table, cover it with a towel on top and roll it up with paper and a towel. Leave to cool for 2-3 hours.
- For syrup, boil water with 100 g of sugar, cool, add lemon juice. For the cream, beat the butter at room temperature into a fluffy mass, add milk at room temperature, sifted through a sieve 2 tbsp of cocoa, beat.
- Unscrew the roll, remove the towel, separate the paper from the cake. Saturate the biscuit with syrup with a brush. Spread 2/3 of the cream on the cake, put the bananas and roll tightly. Refrigerate for 2 hours.
- Then cut off two small pieces from the roll and attach them to the side of the roll as if it were a branch of our log. Coat the top with the rest of the cream. Put in the refrigerator again for 2 hours. And then with a fork make stripes on our log, imitating its bark.
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