Christmas log (fr. Bûche de Noël) – traditional Christmas cake popular in France and French-speaking countries. He began to be prepared to replace the pagan custom of burning in Christmas is a Christmas tree. Therefore, every French mistress makes every effort and ability to make her log as realistic as possible. The basis of the cake is light roll and porous bisque bisque, smeared with coffee or chocolate butter cream. A slice of roll is similar to tree rings, and cream on the surface of the log is decorated so that it looks like tree bark. Christmas logs are usually surrounded by various figures in the forest style. Following the instructions in the recipe, you can easily make marzipan cute mushrooms, sprigs of holly and spruce bumps. And your cake will become a real decoration of the festive table.
Recipe author – Nick Malgieri – American pastry chef, culinary writer
Time: 1 hour. 59 minutes Difficulty: hard Servings: 12 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Coffee cream
- Protein 4 large eggs
- 1 tbsp. Sahara
- 24 tbsp. l (330 gr.) Unsalted butter, softened
- 2 tbsp. l dry instant espresso
- 2 tbsp. l rum or brandy
- 1 chocolate french fries cake recipe see below
Marzipan
- 220 gr almond paste
- 2 tbsp. powdered sugar
- 3-5 tbsp. l light corn syrup
Dressing
- Cocoa powder
- Red and green food coloring
- Powdered sugar
Chocolate sponge cake
- 3 large eggs
- 3 large egg yolks
- A pinch of salt
- 3/4 Art. Sahara
- 1/3 Art. flour for cakes (sprinkle flour in a dry measuring spoon glass and align)
- 1/3 Art. corn starch
- 1/4 Art. alkalized cocoa
- Special equipment: 25 x roll form 37 cm, greased with butter and covered with parchment, oiled
Recipes with similar ingredients: eggs, sugar, butter, coffee, rum, brandy, almond paste, icing sugar, syrup, cocoa, flour for cakes
Recipe preparation:
- Cook the butter cream: In a bowl, whisk with a mixer. egg whites and sugar. Place the bowl in a pot of boiling water and beat gently until sugar dissolves and egg whites will become hot. Place the bowl on the mixer and beat with a whisk on medium speed until the mass cools down. Change the whisk to nozzle spatula, stir in softened butter and keep whipping until the cream is smooth. Dissolve coffee in alcohol and mix in the cream.
- Put the sponge cake out of the mold and remove the paper. Flip it over a blank sheet of paper. Lubricate the sponge cake with half the butter cream. Helping yourself with paper, roll a biscuit into a dense roll. Shift on a baking sheet and refrigerate for at least 30 minutes or until the cream will not harden. Leave the remaining oil cream for decoration logs.
- Prepare marzipan: In a mixer bowl with a spatula nozzle mix almond paste and 1 tbsp. icing sugar and beat on low speed until the powder is almost absorbed. Add the remaining 1 tbsp. icing sugar and mix until the mixture looks like small crumbs. Add half the corn syrup and continue mix until a piece of marzipan sticks together during compression, if necessary, adding a little corn syrup; marzipan in the bowl will still appear friable. Put marzipan on work surface and knead until smooth.
- To make marzipan mushrooms: Roll 1/3 part of marzipan into a cylinder 15 cm long. and cut into pieces 2.5 cm long. From half of the pieces, form balls. Hold it down the remaining cylindrical pieces (stems) to the balls (caps) to mushrooms turned out. Sprinkle with cocoa powder. Make holly leaves: In half of the remaining marzipan, mix in the green dye and form a long cylinder. Flatten the back of the spoon, then Separate marzipan from the working surface with a spatula. Cut the rhombuses to make leaves, or use cuttings for cookies.
- Make Holly Berries: Stir Red Dye into a tiny piece of marzipan. Roll small ones out of it balloons.
- To make bumps, knead cocoa powder in the remaining marzipan. Divide in half and form 2 cones. Chop side cones with scissor tips.
- Expand the cake. Trim the ends diagonally, starting to cut about 5 cm from each end. Set the cut piece on top of the log. Cover the log with the remaining oil cream, smearing bends around the protruding branch. Swipe by the surface of the cream with a fork or comb, so that it looks like a bark tree. Put the log on a dish and garnish with marzipan. Sprinkle dish and laden with a little snow in the form of sugar powders.
- Storage: Store logs at room temperature. Cover the leftovers of the cake and store at room temperature. temperature.
- Chocolate sponge cake Genoa: Set the wire rack to medium level the oven and preheat the oven to 200 ° C.
- Fill a medium-sized pot with half water and bring to a boil over high heat. Turn down the fire to water slowly boiling.
- In a bowl of a heavy-duty mixer, beat eggs, yolks, salt and sugar. Place a bowl over a pot of boiling water and gently beat, until the mixture heats up to about 37 ° C (check with your finger). Place the bowl on the mixer with a whisk and beat on medium speed until the egg mixture cools down (touch the bowl) and will increase in volume by three times.
- While the eggs are beating, mix the flour, corn starch and cocoa.
- Sift 1/3 flour mixture into a bowl with beaten eggs. Via silicone blade stir flour, mixing evenly and scraping it from the walls and bottom of the bowl so that it does not accumulate and formed lumps. In the same way, add another 1/3 of the flour mixture, and then the rest of the flour mixture.
- Put the dough in the prepared form and level it surface. Bake the genouise for about 10-12 minutes, or until the biscuit will not rise well and will not be firm to the touch (not overexpose the biscuit in the oven so that it does not become too dry, otherwise it will be difficult to collapse).
- Using a small knife, detach the biscuit from the sides forms. Put the cake on a wire rack and let it cool directly on paper. Remove the paper when the biscuit has cooled.
- Storage: Wrap in plastic wrap and place in refrigerator for a few days. Or wrap twice with foil and keep in the freezer for a month. Recipe Christmas log.
