Christmas “log” In winter it is cold and chilly, and everyone, without exception, wants warmth. Hot tea and high-calorie dishes are ideal for warming up. It also gets dark quickly in winter, and from the lack of daylight, many people begin to show signs of depression. In Europe, these winter features have always been known; it’s not for nothing that the Christmas and New Year’s table is filled with “happiness hormones” : chocolate , puddings , nougat , cookies and candies . Holiday desserts are prepared from nutritious ingredients and spices that are so warm in winter: nuts , cream , honey , dried fruits , chocolate , cinnamon , cloves , ginger and nutmeg . Medicinal sweets, no other way to call them, lift your spirits in a matter of seconds! Unfortunately, according to tradition, they are prepared only once a year, on New Year and Christmas . The invention of French confectioners - the Christmas log - is a national Christmas dessert in France and Italy.
The sponge roll represents the unburned log from the festive hearth. The choice of Christmas log was approached very responsibly. The head of the family placed a log in the hearth, watered the tree with vegetable oil, heated wine, rubbed it with salt and addressed his requests to it.
And by the end of the 19th century, the festive log had become completely edible. There are a huge number of recipes for making this dessert. As a rule, all kinds of figures made of chocolate , meringue , marzipan , marmalade and nuts . Many housewives believe that the more similar the dessert is to the wooden original, the better.
RECIPE “COFFEE CHRISTMAS LOG”
NEEDED:
120 g wheat flour 2 tsp. instant coffee 4 eggs 200 g sugar 250 g cream 33% 50 g any nuts 15 g vanillin 1 tsp. baking powder Salt
“Creamy log”: recipe
To prepare the treat you will need:
- Cookies – 800 grams. “Baked milk” or “Jubilee” is ideal.
- Butter made from animal cream - approximately 250 grams.
- Nuts – 1 cup. You can use peanuts or walnuts.
- Condensed milk – 380 grams.
- Cocoa powder - 4 tablespoons. If condensed milk with chocolate is used for cooking, then there is no need to add this component.
How to quickly make chocolate cake
Ingredients:
- Whole grain wheat flour – 50 – 55 g
- Almonds – 55 g
- Himalayan salt – a pinch
- Natural cane sugar! – 30 g
- Baking powder or baking soda (real) – 7 g
- Drinking water – 100 ml
- Cocoa powder without additives, natural – 20 g
For the glaze:
- Natural cocoa, like chocolate, but without additives and without sugar at all! – 30 g
- Vegetable milk (today I used hazelnuts) – 25 ml
- Date pekmez (you can use any natural one, without sugar) – 20 – 25 g
Yield of the finished cake:
4 things. 90 – 100 g each
Cooking technology:
everything is uniquely simple, well..... maybe beginners in the confectionery business will have to try))
Cook together!
1. Mix all the dry mixture (pre-grind the almonds in a blender to the state of flour crumbs), except for the cocoa powder
2. Add water and cocoa and knead the dough, like for pancakes
5. Prepare the glaze:
- Remove from the water bath, add vegetable milk and syrup
6. Lubricate the surface of the hot semi-finished product with hot glaze (DO NOT miss this moment!)
7. Only after this process do we cool the dessert
8. We decorate, surrendering to our imagination))
Ready! Chat with family and friends over a pleasant tea party!
Good luck with your cooking! I look forward to your comments.
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A quick no-bake cake that can surprise guests and loved ones is a creamy “Log” made from store-bought cookies. The recipe is notable for the fact that you can prepare a delicious dessert even without an oven, for example, at the dacha or on vacation. Spend just a little time and surprise everyone with a delicate, rich and soft dessert in chocolate glaze. Cooking time – 50 minutes. Type – desserts without baking.
- Cookies like “Baked milk” - 800 grams.
- Butter – 250 grams.
- Peeled and crushed nuts – 1 cup.
- Condensed milk – 380 grams. If you use ready-made chocolate condensed milk, do not use cocoa powder.
- Cocoa powder – 4 tbsp. spoons.
Food preparation
So, how to cook “Creamy Log”? The recipe is quite simple. To begin with, it is recommended to prepare some components. The cookies must be ground into crumbs. You can use a dry rolling pin for this. There is no need to turn it into dust. The pieces should be medium in size.
You can choose nuts to suit your taste: walnuts, peanuts, cashews, almonds and so on. They need to be cleaned, dried, and then detailed. Mix chopped nuts and cookies in a deep container.
How to shape a cake
Soviet recipes can be unique. In this case, there is no need to bake anything. The cake is formed as follows:
- The butter should be melted in a water bath, cool slightly, and then mixed with condensed milk. This component does not need to be cooked.
- The prepared mixture should be used to fill the dry component of the dessert (cookie crumbs and crushed nuts).
- The products should be mixed well and then placed in a bag made of dense material. This must be done quickly before the mixture cools down.
- To make a “Creamy Log”, the filled bag must be carefully squeezed. The result should be a neat cylinder. This future is log.
- The edges of the bag should be tied well and then placed in the cold for 2 hours. To make the shape of the cake more even, you can tie the cylinder with threads.
How to decorate dessert
After the specified time, the “Creamy Log” cake can be removed from the refrigerator. Remove the bag and pour melted milk or dark chocolate over the dessert. Finally, the delicacy can be sprinkled with nuts and decorated. To do this, you can use dragees in combination with a variety of marmalade figures.
You can also cover the cake with whipped cream and gently sprinkle with cocoa. On top of the dessert you can decorate with fresh raspberries or strawberries, as well as beautifully cut fruits. You can use cream for decoration, creating original flower arrangements from it. Using chocolate you can create an imitation of wood.
“Creamy log”: GOST
The recipe for this delicacy according to GOST differs significantly. To prepare the dessert you will need:
- Sugar – 400 grams.
- Whole milk – 400 grams.
- Molasses – 1 tablespoon.
- Animal cream butter – 70 grams.
- Hazelnut kernels – 100 grams.
- Powdered sugar – 70 grams.
To decorate, you should prepare in advance:
- Creamy fudge – 100 grams.
- Animal cream butter – 40 grams.
- Hazelnuts – 4 nuts.
Making fudge
Soviet recipes differ significantly from modern ones. After all, there is nothing complicated about them. If desired, everything can be prepared at home. To make the Butter Log cake, you need to prepare the syrup.
In a deep container, mix sugar and whole milk. The pan with the mixture should be put on fire. The syrup should be cooked until the color changes, stirring regularly. You can also check the readiness using a soft ball. The mass may delaminate. About 10 minutes before the syrup is ready, add molasses to the container. If this component is not available, you can replace it with invert syrup. You need to cook everything for half an hour, periodically changing the intensity of the flame.
Note: To test for a soft ball, you need to drop a little syrup on a saucer. After some time, the mass can be carefully rolled up.
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The recipe is based on two GOST recipes for creamy logs, somewhat simplified for home use. For the experiment, the entire mass was divided in half and significantly more nuts were added to the second half than required by GOST.
Sugar - 120 g Water - 30 g Artificial honey - 20 g (1 tbsp. spoon) Condensed milk - 250 g Butter - 50 g Peanut nuts - 250 g Powdered sugar - 170 g
Remove the butter from the refrigerator in advance. Lightly toast the nuts in the oven. Set aside a handful for garnish. Grind the rest. Separate some of the nuts, ground to coarse crumbs, and grind most of them to fine crumbs. Put sugar and water on the fire and boil for a while, add honey, add condensed milk. Now you need to stir the mixture without stopping, otherwise the sugar will start to burn at the bottom. Cook until slightly brownish. Pour the finished mixture into a bowl and place it on ice to cool faster. Beat the sugar-milk mass, cooled until warm, then beat, adding butter. The mass turns out to be viscous, the beaters are difficult to turn. Separate some of the fondant for decoration. Add 130 g of ground nuts to the mixture and stir. Sprinkle a cutting board with powdered sugar and place the mixture on it, lightly mix in the powder, 50 grams. Then divide the mass into two parts, mix into the first about another 100 grams of powder and a few ground nuts (these are the nuts that were not included in the second half). In the second half, add as many nuts as the mixture takes, and a little powder. The log to which I added mainly nuts quickly turns out dense and holds its shape well. And the first log remains soft for a long time, you have to add and add powder, but you don’t want to put a lot of it, so that you don’t end up with a very sugary taste. The first log tastes closer to store-bought, but the second has a distinctly nutty taste. Form logs and place in the refrigerator to harden. Decorate with fondant or just nuts.
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1. Recipe for fondant mass “Creamy”* and “Creme Brulee”** Granulated sugar 242*/619 g** Molasses 41/90 g Condensed milk 524/301 g Butter 95/- gr Vanillin 0.03/ - g Yield 1000 g _______________ The process of preparing lipstick consists of two operations: preparing fondant syrup and churning the fondant. Syrups are prepared on the basis of sugar syrup (or without it), which is mixed with molasses or invert syrup. The proportion of molasses should be 5...25% by weight of sugar, and the proportion of invert syrup should be 3...12%. When making fudge syrup without sugar syrup, it is made directly from sugar and molasses. When preparing fondant syrup, you can add condensed milk to the recipe. If there is a lack of molasses, it is partially or completely replaced with invert syrup. Granulated sugar is boiled with water (25...30% by weight of sugar) to a mass fraction of dry substances of 78...80%, i.e. up to +109…110 C.
2. Fondant mass can be obtained without preparing syrup - the so-called “cold” method. It is based on the process of mixing powdered sugar with water, molasses, invert syrup and other additives at room temperature. To prepare lipstick, powdered sugar must have a certain composition of particle sizes - up to 20 microns - 90%, from 20 to 50 microns - 9%, more than 50 microns - approximately 1%. Only this composition of powdered sugar ensures the production of high-quality lipstick. This lipstick dries quickly, so after shaping it must be glazed immediately. To slow down drying during its manufacture, add 0.3% egg white (to the lipstick mass) or add 0.3% pectin. Recipe for “Creamy” fondant prepared in the “cold” way: Powdered sugar 612 g Molasses 43 g Milk: condensed 178 g dry 94 g Butter 78 g Alcohol 2 g Vanillin 0.04 g Salt 2 g Yield 1000 g 3. If all my “extracts” from the Technological Instructions seem “too much” to you (in my opinion they are),
I can suggest “Creamy Log” from a book for food industry specialists: Cream Log is a product made from butter fondant with nuts. Available by weight and in packaging. The weight of one product is not less than 750 g. Humidity 9%. Recipe: Granulated sugar 611 g Molasses 35 g Whole milk 611 g Butter 128 g Hazelnut kernel 155 g Yield 1000 g ____________________ Method of preparation. The nut is pre-crushed or passed through a meat grinder. Butter lipstick is made from granulated sugar and milk. Molasses is added to this syrup 10-15 minutes before the end of cooking. The syrup boiled to 115-120C is poured onto a special table and cooled to 40-45C. Then the syrup is churned with the addition of butter until a finely crystalline mass of light brown color is formed. Humidity 8-12%. Part of the oil and lipstick (30 grams of oil and 200 grams of lipstick) is left for finishing the product. The finished lipstick is mixed with nuts, crushed and divided into pieces weighing 750 g. Then they are rolled out, shaped into a log with a diameter of 60-70 mm and a length of 200-220 mm, laid out on metal sheets lined with parchment for 3-4 hours to dry. At the same time, prepare the finishing mixture: mix the oil and lipstick thoroughly, rub it through a metal sieve and, if necessary, heat it up. The prepared finish is applied to the entire surface of the product in the form of even stripes, and then topped with lipstick. The finishing must harden, after which the product is placed in a tray lined with parchment. Quality indicators of the finished product. The product has the shape of a log. The surface is corrugated, decorated with lipstick in the form of a pattern; Brown color. https://www.kuking.net/my/viewtopic.php?p=879118#879118
"Creamy sausage." Cream sausage is a product made from milk fondant with nuts. Available by weight and in packaging. 1 kg contains at least 50 pcs. Humidity 7.8,...9%. Raw materials: Granulated sugar 490 g Molasses 191 g Crushed nut kernel 245 g Whole milk 638 g Butter 29 g Vanillin 0.4 g Yield 1000 g ___________________ Method of preparation. Crushed nut kernels are added to the prepared fondant, the mass is thoroughly mixed, kneaded, then pieces weighing 0.5-0.7 kg are separated, rolled into ropes with a diameter of 30-35 mm and placed for drying on metal sheets covered with parchment paper. Then the bundles are cut into oblique slices and allowed to dry. The products are placed in trays lined with parchment paper. Quality indicators of finished products. The products have the shape of oblique slices - sausages, brown in color.
Further preparation
The finished mass should be cooled to a temperature of 45 °C. To do this, place the container in a bowl of cold water. After this, the finished fudge should be gently beaten with butter. The result should be a finely crystalline mass with a light brown color. This mixture should resemble boiled condensed milk mixed with butter. To decorate the cake, you should set aside about 100 grams of this fondant.
The remaining mass should be mixed with nuts, previously dried, peeled and crushed. After this, you can add powdered sugar into it.
From biscuit dough
You can also make the “Log” cake from a biscuit base.
For the test take:
- 125 g sugar;
- 100 g flour;
- 4 eggs;
- 1 tsp. baking powder;
- 60 g butter;
- a pinch of salt;
- 1 tbsp. l. warm water.
For layering and decoration you need:
- 200 g powdered sugar;
- 150 g soft butter;
- 100 g dark chocolate.
First prepare the dough:
- The whites are separated from the yolks.
- Pour sugar into the container with the yolks, beat this mixture with a mixer. The mass should lighten and become fluffy.
- Add softened butter to the yolks and sugar and mix.
- Pour flour, baking powder and warm water into the mixture and whisk everything thoroughly again.
- Move on to the whites: add a pinch of salt and beat until fluffy (the mass should turn white).
- Place the whipped whites into the bowl with the dough and mix well.
- Cover the baking tray with baking paper, place the dough on it, distributing it evenly.
- The biscuit is kept in the oven at 180°C for 10-12 minutes.
- After removing from the oven, the dough is allowed to cool for 3 minutes, after which they begin to carefully roll it into a roll (along with baking paper).
The biscuit is left rolled up and the cream begins to be prepared:
- Melt dark chocolate in a water bath.
- Beat the butter, adding powdered sugar in small portions.
- Pour melted chocolate into the butter-sugar mixture and continue beating until smooth.
Divide the cream so that there is enough for a layer and for the top coating.
The sponge cake is unrolled and evenly covered with a layer of chocolate cream. Roll it again (without paper). Place a thick layer of cream on top of the cake, decorate it if desired, and let it sit for a while.
Shaping and Decoration
To form the Butter Log cake, line a baking pan with parchment paper and then grease it with butter made from animal cream. You need to pour the prepared fudge into the container. You can also use cling film for these purposes. The dessert should be refrigerated for about 4 hours.
100 grams of fondant, left for decoration, should be mixed with softened butter. This will be cream. The finished cake must be removed from the refrigerator. It must be decorated with cream, applying a relief design. You can put nuts, colored dragees, and marmalade figures on top. If desired, you can use multi-colored cream. This will allow you to create original floral arrangements on the surface of the dessert.
Biscuit
Ingredients:
- 3 eggs; - 100 grams of sugar; - 120 grams of flour.
Preparation : beat 3 egg whites and 100 grams of sugar for 2 minutes until white. Then add one yolk at a time, continuing to beat with the mixer. Next, add 120 grams of sifted flour (I also added 0.5 teaspoon of baking powder) and stir carefully with a silicone spatula from bottom to top (do not beat!). Line a baking sheet with parchment, lay out the dough, carefully leveling it and shaping it into a rectangle. Bake for 15-20 minutes at 175 degrees (depending on your oven, you need to make sure that the sponge cake is baked and not burnt, or use your proven sponge cake recipe).
Cut the hot biscuit in half, and cut the halves in half again (then you will get two logs). Then apply jam to the surface of one half, then ganache, cover with the other half, wrap in cellophane or foil and place in the refrigerator for 30 minutes. After this time, take out the future log (or two logs, like mine), cover the top with the remaining ganache, spread the nuts over the surface and put it in the cold again for half an hour.
At this time, the chocolate icing is being prepared.
