Christmas snowy log

Preparation

1. We preheat the oven to 180º.

2. First we place the butterfly on the blades, add the eggs, the sugar and the vanilla sugar. We program 6 minutes, temperature 37º and speed 4. After this time, we reprogram 6 minutes, at speed 4, without temperature.

3. Add the flour and mix for 4 seconds, at speed 3.

4. We remove the butterfly from the blades and finish mixing the flour with the spatula and using enveloping movements.

5. On a baking tray, we place a baking paper and pour the previous mixture on top.

6. Bake for 10-12 minutes, at 180º.

7. We take out of the oven, remove the cake sheet from the paper and place it on another paper or damp cloth. We roll it up and let it cool. We booked.

8. With the clean and dry glass we add the chopped chocolate, the sugar and the candied fruit. We put the speed selector in position of closed glass and press the Turbo button 2 or 3 times.

9. Add the pine nuts, cottage cheese, liqueur and a pinch of cinnamon. We program 30 seconds, at speed 3. If they have not been mixed well, we finish doing it with the spatula.

10. Unroll the cake, fill with the previous mixture, leaving a centimeter free from one end so that when rolling it, the filling does not come out.

11. We roll it into a gypsy arm, cover with the apricot jam and let it rest in the refrigerator for 2 hours.

12. After the resting time. We hydrate the gelatin sheet in a deep dish with cold water, about 10 minutes.

13. We pour the chocolate from the coating into the glass in the clean and dry glass and program 10 seconds, at speed 7. We add the milk and butter. We program 6 minutes, temperature 37º and speed 3.

14. Incorporate the well drained gelatin sheet and mix for 10 seconds, at speed 3.

15. To make the shape of the trunk, we cut a piece from the end and place it in the middle of the arm. We cover with this chocolate coating (we put it on top of the apricot jam) and we make some marks with a fork imitating the veins of a log. Let the topping cool and sprinkle with icing sugar.

16. We reserve in the refrigerator until serving time.