Christmas log

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Christmas log a traditional Christmas log-shaped cake, common in France and former French colonies. Essentially, this is a type of roll. The custom of baking this cake dates back to the medieval custom of burning the Christmas log. Most often, it is made from sponge dough in such a way that the cut of the cake resembles a cut of a tree trunk, and the cream is spread so that it looks like tree bark. They are often decorated with powdered sugar, which symbolizes snow, as well as mushroom figures (made from marzipan) and berries.

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IGNRIDIENTS ---For the biscuit : ------ eggs - 3 pcs . granulated sugar - 200 g; flour - 50 g; water - 50 ml ; sugar syrup - 100 ml ( for 50 ml of water 50 g of sugar ) ---For the cream : ------ eggs - 3 pcs . sugar - 70 g; vanilla sugar - 1 g; butter - 250 g; vanillin - 1 pod ; lemon zest - 10 g; lime zest - 10 g; orange zest - 10 g; cocoa - 6 g;

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RECIPE 1. For the sponge cake, beat the eggs and sugar until fluffy and white, add flour and water, mix with your hands. Place parchment paper on a baking sheet and roll out the dough onto it in an even layer. Bake in an oven preheated to 180°C for 9 minutes. Place the biscuit on a waffle towel and cool for 2-3 minutes. Brush with sugar syrup and roll into a roll using a towel, cool at room temperature. 2. For the cream, whisk the yolks, heat the sugar and water and pour into the yolks, continuing to whisk. Add butter at room temperature and beat until smooth. Remove the vanilla seeds from the pod and add them to the cream. Divide the cream into three parts, add citrus zest to one, the other two are praline and cocoa, respectively. For the praline, fry the hazelnuts in a dry, heated frying pan. Place in a blender, add powdered sugar, puree until pureed. 3. Unfold the biscuit on cling film and brush with citrus cream. Roll again using film, secure the edges. Place in the refrigerator for a day or two. Cut the edge at an oblique angle, decorate with praline and cocoa cream.

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