Christmas trunk, a classic among Christmas desserts

Dessert8 people
1 star2 stars3 stars4 stars5 stars (13 votes)
Loading ...

By Ángela

The Christmas log is one of those Christmas cakes that never goes away. It will be because it is a delight and it will be because many variants offered in its preparation. The classic is the sponge cake filled with truffle or cream and covered in chocolate. But we can afford play with those three elementstype of cake, type of filling and variety of topping) to make an original and exquisite log.

We are going to propose a classic log that the whole family and children can like since it is made up of sponge cake vanilla, filled with cream and covered with chocolate. The most daring of you, do not despair, there will be time to prepare a different log. In Recetín We have a long way to go with Christmas proposals.

Christmas log

Print recipe

Celebrate Christmas in a big way by surprising people with this homemade Christmas log recipe, a classic among Christmas desserts that you cannot miss

Christmas log
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Rations: 8
  • Total time:

Ingredients

  • 150g flour
  • 300g sugar
  • Yolks 4
  • Egg whites 4
  • 1 vanilla bean
  • 100g butter
  • 500 ml of whipped cream
  • 300g fondant chocolate
  • shawl
  • powdered sugar

Preparation

  1. We start by making the cake

  2. Beat 4 egg yolks with 150g of sugar until foamy

  3. We open the vanilla pod and add the interior seeds to the yolks.

  4. Melt 100g of butter and add the sifted flour

  5. Mix with the yolks.

  6. Beat the egg whites until stiff and add to the mixture with a pinch of salt.

  7. Pour this dough into a large, low rectangular mold lined with non-stick paper and place in a preheated oven at 220º for about 10 minutes.

  8. Now moisten a clean kitchen cloth, place it on the kitchen table and turn the cake sheet on top, carefully removing the paper

  9. Roll up the cake with the help of the cloth, forming a cylinder and place it in the refrigerator for an hour to cool and remain firm.

  10. Whip the cream with the sugar and add another bit of vanilla.

  11. Take the cake roll out of the fridge and unroll

  12. We spread it with the cream and roll up the cake again with the help of a cloth or a mat

  13. Put in the freezer for an hour.

  14. Melt the chopped chocolate in a bain-marie and once it has cooled down a bit, cover the cake roll

  15. With a fork we draw the veins of the bark of the trunk and put it back in the refrigerator.

  16. Before serving we garnish with icing sugar.

Via: Masslive


Discover other recipes of: Holidays and Special Days, Desserts for Children, Christmas Recipes

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Marta said
    ago 14 years

    What do you look like!

    Reply to Marta
    1.    Alberto Rubio said
      ago 14 years

      We will make logs of other flavors. Grace Marta !!!

      Reply to Alberto Rubio