CHRISTMAS LOG CAKE

I made this Christmas log cake a couple of weeks ago but I didn’t have time to post the recipe.

So I hope you like it and Merry Christmas!

*Note: I’ve put the double of cream because I didn’t make enough and I think it’ll be better like this.

Ingredients:
Cake:
6 eggs at room temperature
135g of flour (4.8 oz.)
45 sugar (1.6 oz.) + 3 tablespoons
1,5 teaspoon of vanilla extract
A pinch salt

Cream filling:
230 ml milk
1 tablespoons of cornstarch
4 tablespoons of sugar
2 eggs yolk
1 teaspoon of vanilla extract
A handful of blueberries

Chocolate ganache:
90 g chocolate (3.2 oz.)
1/3 cup of heavy cream
15 g butter at room temperature (0.5 oz.)

Preheat oven at 200ºC (392ºF).

First, prepare the cake.
Sift the flour and reserve.
Separate the yolks and the whites of three eggs.
Mix the three whole eggs, the three yolks, the flour, the salt, the 45 g of sugar and the vanilla.
Beat the whites with the 3 tablespoons of sugar until stiff peaks and add to the batter.
Cover the baking tray with a baking sheet and extend the batter.

Bake for 15 minutes.

When you take it out from the oven roll it up to give it shape. Put it on a rack.

If it is not straight, cut it a little bit.

While it gets cool, prepare the cream.

Mix, in different bowls, 180 ml of milk with 2 tablespoons of sugar and the vanilla, 50 ml of milk with the cornstarch and finally the yolks with 2 tablespoons of sugar. Mix everything in a pot and cooking over medium heat, keep stirring it until it gets dense. Remove from the heat and let it cool.

For the ganache, put everything in a pot with low heat, until it gets homogeneous.

Carefully, stretch out the cake, extend the cream and add the blueberries.

Roll up the cake again.

Cut a piece from each side and with a bit of ganache attach it to the log to simulate branches.

Cover the whole log with the ganache. Use a fork to make the lines.