Christmas log with walnuts
By Martine du blog Gâteau Passion
- For the sponge:
- 4 medium eggs (225g)
- 130g caster sugar
- 40g of flour
- 90g chopped walnuts
- 1 hotplate 30 × 40
- For the buttercream:
- 120g sugar lumps
- 50g water
- 3 egg yolks
- 150g butter
- 2 sticks of instant coffee (2 × 2g)
- For the icing:
- 100g full single cream
- 20g sugarcane juice
- 100g coating chocolate in small pieces or pistoles
- 1 sheet of gelatine
- 1 tablespoon of whiskey
Level of difficulty Difficult
Preparation time 120mins
Cooking time 15mins
Cost Average budget
Chop the nuts without reducing to a powder. Preheat the oven to 195 ° C, fan oven.
Preparing the cake: In a food processor, whisk the eggs with the sugar: start at low speed, so that small bubbles form, then, after 5 minutes, switch to speed n.2 for 5 more minutes. The preparation should be very airy, yet firm at the same time.
With a spatula, fold in the sifted flour and chopped nuts. Pour onto the baking tray lined with greaseproof paper. It should be smooth, use a spatula, so that the thickness is the same everywhere. Bake for 10 minutes, the cake should be just browning and no more.
Remove from the oven, place another sheet of baking paper on the cake, then place a towel on the whole thing (plate and cake), and let it cool. The will help the moisture stay inside.
Preparation of the butter cream: Boil one or two tablespoons of water and pour over the coffee powder. Mix and let it cool. Place the egg yolks in a deep bowl (to avoid splashing). Prepare the electric whisk.
In a saucepan, cook the sugar with water until until it reaches 103 ° C. Then slowly pour in a thin stream over the yolks, whisking constantly. Be careful, the syrup will harden as it cools, so you must pour in a thin and regular stream, directly onto the yolk. You need to whisk until chilled or almost (35 °). Then it should be white, light and fluffy.
Meanwhile, cut the butter into cubes. When the egg syrup mixture is ready, add the butter (the less the mixture is cold, the more the butter should be). Stop beating when the cream is well blended, smooth, and it makes peaks. Add the coffee, mix well. It should be 25-30 °. Do not refrigerate. It must remain soft to spread easily.
Mounting: take the sponge cake, remove the paper, then spread the butter cream in an even layer over the entire surface, it must be smooth, with a large spatula. Then roll up the cake, tightly, with the help of the baking paper. Place the log on the greaseproof paper for 1.5 hours in the fridge.
Prepare the icing:
Place the pieces of chocolate in a bowl. Soak the gelatine in cold water. In a saucepan, boil the cream and sugarcane juice. Pour this mixture over the chocolate (and not vice versa), dissolve for one minute, then stir gently without adding any air in the mixture (use a spatula) . When the mixture is smooth, add the softened gelatine, stir again to melt. If the gelatine is not all melted, heat the cream again in a water bath to 35-40 ° C. Finally add a tbsp of whiskey. Leave the icing at room temperature (20 ° C). When the log is completely cool, place on a rack over a large plate and pour the icing, entirely coating the log, you may need to tilt it to coat the sides. It's pretty easy with the right consistency of icing. Cool slightly before decorating: it will then be easy, with the tip of the handle of a teaspoon for example, to write "Merry Christmas" on the log.
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