The first time I had taste this cake, in restaurant "Bussola" in Muggia, I was delighted with its taste and softness. I decided to look for this fantastic recipe and I can tell you that I didn't wait long, I made it right away. The taste and softness of this cake will delight you, and even better is that it is quick to prepare and is not a difficult recipe. This dessert is Italian, originally from Naples. Italians often prepare it. A real snow treat for the Christmas and New Year holidays. Follow the recipe.
Ingredients: oven tray, simple, total time: 53 min, 13 servings
Bark:
6 eggs
150 g flour
150 g sugar
2 Tablespoon of bitter cocoa powder
vanilla to taste
1 teaspoon of baking powder
3 Tablespoons of Maraschino or liquor to taste
White Chocolate Fill:
500 ml cream for dessert
300 ml white chocolate
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and powdered sugar for sprinkle you will see later
Preparation:
First, you will prepare the white chocolate filling:
By pouring the cream into a deep, small saucepan and heating it on a gentle fire when it has warmed up to about 65 degrees, then add the pieces of white chocolate that you previously chopped into small pieces. Wait for about 5 minutes and then stir from time to time until the chocolate melts, that is, it is well combined with the cream. After that, when you have done that, leave it for 6 hours in the refrigerator, alternatively, to cool it down.
You will divide this filling into 2 parts later.
When 5 hours have passed, you will start preparing the roll for this cake.
By separating the yolks from the whites and separating them into 2 deep bowls.
First, you will whip the egg whites with 75 g of sugar until stiff peaks form, and then set it aside.
In another bowl where the egg yolks are, add the same 75 g of sugar, beat well until you get a homogeneous cream, then add vanilla sugar and cocoa. Then gradually add flour mixed with baking powder and mix until you get a compact and homogeneous cream. After that, add a spoonful of beaten egg whites to this mixture and mix them gently with a spoon and combine them well.
Pour the mixture into a square oven tray that you have already covered with baking paper and level the mixture. Bake in a heated oven with a fan at 180 °C for 8 minutes.
When the biscuit is ready, take it out of the oven and place it on a damp, clean cloth where you have sprinkled powdered sugar and turn the biscuit upside down. After a few minutes, gently remove the baking paper by hand, being careful not to damage the biscuit.
After that, wrap the biscuit with a cloth and leave it to cool.
Then take the filling out of the fridge and wait 10 minutes for the cream to thicken a bit. During this time, sprinkle maraschino or another liqueur on the biscuit that you have unwrapped.
Then take the filling out of the fridge and assemble the cream. Unwrap the biscuit and lay it on the foil, then sprinkle the biscuit with maraschino or some other liqueur. After that, fill the biscuit so that the filling is about 1 cm thick. Roll up again with the help of foil. Place the roll in the freezer for 2 hours. After the spinning time, take out the roll and unroll it.
Cut the log diagonally to make a branch and set it aside, so the cake resembles a tree log.
Spread the remaining filling all over the cake, from all sides, the Christmas log is wonderful and ready for delicious bites. Serve the cold cake and decorate with some fruit on the side such as blueberries or currants, raspberries. Merry Christmas everyone!
Buon appetito!
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