Recipe for a festive table: New Year's (Christmas) log

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We will prepare a very beautiful festive dessert in three stages: biscuit, cream and decoration of the finished log.

Stage 1

So, for a biscuit we take: 2/3 cups (per cup we take a volume of 200 ml) of white sugar, 3 large yolks and 3 protein, zest of 1 orange, 1/3 cup of orange juice, 3/4 cup of crushed toasted almonds, 3/4 cups of sifted flour, 1/4 teaspoon of wine or apple vinegar, a pinch of salt, 1 tbsp. granulated sugar, 25 g butter, icing sugar in a sieve.

In a bowl of a food processor, beat the yolks with zest, gradually adding sugar. Beat until the yolks are thick and light yellow. Stir in orange juice, then almonds and flour.

Beat squirrels at moderate speed. When they start to foam, add vinegar and salt. Beat proteins at high speed, until soft peaks. Add a little sugar and beat for a few seconds, until hard peaks.

Dissolve 25 g of butter and allow it to cool slightly.

Put the proteins in the base for the dough with a spatula, mix quickly and carefully. When the mass is almost uniform, quickly add one tablespoon of a teaspoon of 25 g of melted warm butter.

Preheat the oven to 190 degrees.

Line the baking sheet with baking paper and lay out the dough, spreading evenly over the entire surface with a spatula. Tap the shape on the table to level the dough. Send the baking sheet to the oven to the middle level – for 10 minutes. The biscuit is ready, when it just starts to brown, the top will become slightly elastic or spongy when pressed with a finger. It is important not to overexpose, otherwise it will break when twisted.



Remove the biscuit from the oven and sprinkle with icing sugar. Cover with baking paper. Wet a towel with cold water, squeeze and put on paper. Turn the biscuit over and let it sit for 20 minutes to cool. Free the biscuit from the top paper, leaving only the bottom layer, and try to roll the roll. Leave it in this state while we prepare the cream.

Stage 2

We will prepare a cream based on Italian meringue. For her we take: 3 egg whites, a pinch of salt, 1/3 teaspoon of wine vinegar, 1 and 1/3 cups of sugar, 1/3 cup of water, a small stewpan with a thick bottom.

Proteins must be whipped in parallel with the preparation of sugar syrup. Beat the whites exactly as in the biscuit recipe, to hard peaks.

Pour water into a saucepan and pour sugar, put on a strong fire. Gently rock the saucepan until the sugar is completely dissolved and the liquid becomes clear. Cover the stewpan with a lid and boil quickly, without stirring, for a couple of seconds. Remove the lid when the syrup begins to thicken, and quickly boil up to 115 degrees (or soft balls – drop the syrup on a plate and touch it with your finger – there should be a soft elastic drop).

Beating the squirrels quite slowly, pour the syrup into a thin stream. Increase speed and beat for at least 5 minutes until the mixture cools. It will be smooth as silk and will form hard peaks. Set aside 3 spoons for meringue mushrooms.



Put the meringue in a pastry bag and place 6 hats with a diameter of 1.5-2 cm and six legs up to 4 cm in length on a baking sheet with baking paper. Place the baking sheet in the oven at 90 degrees for 40-60 minutes.

For cream, melt 200 g of dark chocolate (55% cocoa) in a water bath. Stir the chocolate into the cooled meringue, add some vanilla extract or rum. Next, gradually introduce 250 g of soft butter. Cool the cream so that it can be easily spread. The remains of the oil cream can be frozen.

Stage 3

I will serve logs with orange confiture. Take 200-250 g of your favorite jam, grease a thin layer of biscuit and wrap in a roll.



To serve, grab a plate or tray in size. Apply a thin layer of cream to the size of the roll and lay the log on top. Apply a thick layer of cream with strokes to simulate the bark. Put the log in the refrigerator before serving for 4-12 hours.

Before serving, lay the mushrooms from the meringue on top (hats are attached to the legs with a cream). Mushrooms can also be added to chopped logs.

See also: Cupcake with orange marmalade


                                                            Weekend Recipes
                                                    TEXT: Alexey Nilov

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