Log log with butter cream and cocoa for Christmas

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Ingredients.

2. STEP 2

   

   Beat the whites to soft peaks, gradually adding half the sugar (2 tablespoons at a time), then beat to stiff peaks.

3. STEP 3

   

   Beat the yolks with the remaining sugar and vanilla sugar. The mass should increase in volume and become lighter. Add flour to the yolks and beat with a mixer at medium speed. Combine the yolks and whites in two additions.

4. STEP 4

   

   Pour the dough onto a baking sheet with parchment and level it out. Bake in an oven preheated to 180 degrees for 10-15 minutes.

5. STEP 5

   

   Remove, turn the biscuit over onto a towel, remove the parchment and roll the biscuit into a roll with a towel (start from the wide side). Cool completely.

6. STEP 6

   

   Chocolate buttercream: melt chocolate and cool to room temp. Beat it with butter, powdered sugar, and milk until smooth.

7. STEP 7

   

   Creamy chocolate cream: beat cream and cocoa with powdered sugar.

8. STEP 8

   

   Carefully unroll the roll, remove the towel. Grease the sponge cake with chocolate cream, leaving 2 cm from each end ungreased. Roll up the roll. Cut a piece 5-7 cm long from each end diagonally. Coat the roll with chocolate-butter cream, but do not grease the ends.

9. STEP 9

   

   Make “knots” from the biscuit scraps and attach them to the “trunk”. Cover with cream.

10. STEP 10

    

    Make a bark pattern on the “log” with a fork. Decorate the Christmas log cake with chocolate leaves, sweets, and candied fruits.

11. STEP 11

    

    Merry Christmas!