In some places it's Kevin, in others it's the bejgli, and in France you can't have Christmas without a log. It's a very spectacular and uncomplicated cake that brings a festive atmosphere to the table in one fell swoop.
Ingredients:
For the sponge cake:
- 6 eggs
- 6 tbsp flour
- 6 tbsp granulated sugar
For the cream:
- 4 egg yolks
- 2 tbsp granulated sugar
- 7 g vanilla sugar
- 10 dkg dark chocolate
- 25 dkg room temperature vaj
- 2 eq rum
- 5 dkg coarsely chopped walnuts/sliced almonds
Preparing the sponge cake:
- Separate the eggs.
- Whisk the egg yolks with 4 tablespoons of sugar until frothy, and beat the egg whites with the remaining sugar until stiff peaks form.
- Sift 6 tablespoons of flour into the egg yolks, stir, then add the egg whites in a gentle, smooth motion.
- Spread thinly on a 42×30 cm wide baking tray lined with baking paper and bake in a preheated oven at 175-180°C for 7 minutes (pin test recommended).
- After baking, transfer the sponge cake base to a clean and damp tea towel and roll up and leave to rest, while you prepare the cream.
Preparing the cream:
- To make the cream, whisk the egg yolks with the granulated sugar,
- then cook over steam, stirring constantly, until creamy and leave to cool.
- Cream the soft butter with the vanilla sugar.
- Melt the dark chocolate over steam, then mix with the rum, vanilla butter and egg cream.
Assembling the Christmas tree trunk:
- Unroll the sponge cake from the damp tea towel.
- Spread two-thirds of the cream evenly over the sponge cake, sprinkle with walnuts or almonds and roll up carefully and tightly using the kitchen towel.
- Spread the remaining cream on top and decorate as you like.
Enjoy your meal!
