My childhood Christmas memories cake is the most important part of my billet, I think. My mom almost every Christmas tree we call our cake and cocoa cream, plain sponge cake roll and banana cake this would make. Besides the classic Christmas Log Cake on our menu, again, Mom’s cooking I’ve ever had and me stuffing, chestnuts, rice, olive oil wrap, soup, salad, appetizer and dad would be beating with his own hands, which is raw meat varieties. My sister and I grew up and started to play a role in our dessert menu, sometimes in the kitchen when there were differences, we want to try different cakes and desserts she prepares, we used to make additions to the menu. Meet the New Year together at my parents house but now it’s been a long time since the New Year meet in large groups from time to time we have different.

I log my plan of making cake in mind for a long time finally I was able to perform this year. New Year dishes at home I practised in different recipes, cream brule, pavlova, panna cotta-like. This year, both rain want cake I decided to make a log and I want to add to my library. In the program of the Year last Saturday with my wife’s family for the evening to have dinner there on New Year’s I decided to take the cake when it comes too.

I’m starting to think though what kind of cake verirce decision. Cream pie and bananas instead of chocolate sponge cake, chocolate ganache with chocolate icing and I decided to do it. Made from the glands around the cake, mushroom and I planned before I did gingerbread cookies, snowflake-shaped ones, and had I decided to use them, Rosemary, pomegranate and pine cones then the output on the screen of the cake-I can not.

Cake billet 19. for centuries, are known to be organized in the Christmas period. The yule log, known as the French name of the cake which is the more common name “Bouche de Noel”. These names correspond to the log cake. Sponge cake as we know the more fat-free, and dairy-free cakes, chocolate, butter cream and meringue this dessert liqueur which is flavored mushrooms, pine cones and decorate with candy but also it can be called a tradition.

Magnificent image, easy to make, fun to decorate this cake as for how I did, first I made a sponge cake tier, chocolate, and then icing it on the cake I made. I’ll cover the outside of the cake I’ve got in the garage, and I stopped to wait again to get consistency, and at first in the plan, non-meringue mushrooms I cooked. Everything’s ready, and the cake I put together. (You guys that you can do meringue mushrooms as a first step if you are going to.) The most enjoyable part of the job was to decorate. At home, which is usually rosemary, and chocolate mint, cocoa, powdered sugar, cake and pomegranate seeds made the analogy to the trunk of a tree in the snowy air. The recipe follows:


Chocolate sponge cake: (for a tray 30-38)

– 5 eggs

– 100 g granulated sugar (1/2 cup)

– 75 g flour (1/2 cup)

– 25 g cocoa (1/4 cup)

– 1 teaspoon vanilla extract

– 1 teaspoon baking powder

– 1 pinch salt

Internal Cream:

– 100 g dark chocolate

– 100 g cream cheese

– 100 gr white chocolate

– 100 ml cream

– 150 GR of chestnut puree

Dental Cream:

Cream -200 gr

-200 gr of dark chocolate

Butter -50 gr

For The Meringue:

– 2 egg whites

– 100 gr sugar (1/2 cup)

– 1 teaspoon cream of tartar

– 1/2 teaspoon salt

– 1 teaspoon vanilla extract

– 20 grams of dark chocolate

(to gather mushrooms)

To Decorate:

– 5-6 sprigs rosemary, pomegranate seeds,

– mint leaves, pinecones

– Cocoa and powdered sugar


We’re separating the White and yolk of the eggs for the cake at room temperature. The egg yolks are light yellow in color and half the sugar until the consistency of unbeaten cream. In a separate bowl, beat the egg whites with the sugar are unbeaten. Egg whites, yellow did not interfere with that, and it’s important that we use clean the bowl and the beater. The consistency of the egg whites thoroughly with a thin whisker at the tip of the snow and come in three and are unbeaten it won’t leak until it becomes. The foam should have the consistency of, but it shouldn’t be too hard. Flour, cocoa, salt and baking soda together after cut, add and stir the egg yolk mixture in 2-3 parts. Finally it’s not with the beater, the egg whites slowly while stirring with a spatula turn out we are adding. We put greased wax paper and a baking sheet spreading evenly after baking for 12-15 minutes in a preheated 180 degree oven for 10 minutes to cool down a bit and we’re waiting. Then we’re reversing our kitchen lay wax paper on a cloth, wax paper at the bottom, we can divide the cake, but the cake we don’t cake our kitchen and staying on the clean side should again wrap it around the roll shaped with the gland to wait and we leave it that way. If you need to make the cake if you wait a long time, you should put a fridge bag to prevent drying.

Our internal liquid cream cream we’re warming up to a degree that is close to boiling point, and pour it over the white chocolate and the interrupt small pieces, stirring constantly, melt the white chocolate so we have to. By installing a double boiler over, we’re melting our chocolate dark. Then cream cheese, chestnut purée and chocolate, mix it together, we’re holding a little to ensure that you receive consistency. Allow to thicken to the consistency of the cooled chocolate.

Dental Cream, bitter chocolate and add the cream and boil again until just prior to warm them to melt the chocolate we make sure that by stirring the chocolate as it melts, add the butter and, to ensure a homogeneous mixture of all, we are leaving it to cool, so you may want to keep in the fridge if you are in a hurry, but if so, it is a solid consistency again, need to be in a spreadable consistency.

For the mushroom meringues at room temperature, egg whites, cream of tartar (or may not, make it better, we use it to the consistency of egg whites) vanilla extract, and salt in blender and take it (if you have a stand mixer) beat kopuklesene up, and then we add the powdered sugar slowly and continue whisking. Quite dense viscous the mixture, the container is turned upside down if you fall and beater continue whisking until the very end. Then you hear if you have installed an icing bag, put into fridge bags with the help of a spatula or a thick we. Then cut the bag and lay on wax paper on the oven tray 1 cm from the tip of a mushroom shape, we fuck we give, the ends to stay sharp, we with our fingertips we are fixing them slightly wet. Squeezing longer half-round half of meringue mushrooms for the body and up the hill to make when you assemble the same number of will be useful. then sprinkle cocoa powder on them, we’re baking in the oven at 110 degrees for 1 hour and 10 minutes. then we’ll take out of the oven and leave to cool. We bring together the cooled meringue to the melted chocolate we use again the same way. From the bottom to the top of the mushroom from the flat part in the middle, the tip with a sharp knife, carefully a very shallow portion of the body cavity in this section we are opening up the fungus and dry chocolate are sticking to saying We’ll leave. If you have the time, if cloth can make one day in advance preparation.

Now we can build our cake. We’re opening our cake and we carefully wrapped with cloth roll, tough our cupcake we can be broken. As we open the inner icing of the cake and roll the cake again everywhere equal in a way that we’re making we’re driving, we’re pushing out of the sides of the cream that you’re leaking too. We take to serve our cake on our plate. Then our cake, we cut a piece oblique up to 10 cm, this piece will be the branch of the log. Dental Cream This piece a little by driving, as you can see in the photos are sticking. We then cover the whole cake with the cream exterior. With the help of a fork in the tree trunk we’re doing lines to give an image of the shell, then some cocoa and powdered sugar on it serpistiriyo we are. It fit the way we wanted it, both branches of rosemary, mint leaves, ginger snaps, fruit such as red currants or pomegranate seeds if you have we are decorating with. Pine boughs and the bag came I my mind later, but I finished the pie. A practical solution for you would be maybe in the future I can do that. The remaining spaces on our plate, we put our mushrooms the way we want to. Fixed on the plate in chocolate into the bottom of the cork to keep the progress of what we are. I used dark chocolate but you can use white chocolate if you don’t want to be certain. Previously also cocoa and I placed cones I collected my plate of food. In fact, the decorative part is up to you, and how you are inspired by what’s in your hand if you can make a cake like that. Taking the ready, you can use truffles and marshmallows.

This beautiful cake I wish you all a wonderful year 2020 with double-let the luck of the numbers that surround us. Happy birthday….

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