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It could not be missing at our table for this party this simple Christmas logIt is still the star dessert and we have to know how to do it with our Thermomix. It is made with a very easy and tender cake with a filling made of cream cream with cheese and candied fruits. Nor can a dark chocolate ganache that will give the shape and color; it will decorate and cover our trunk and it will be flavored with orange liqueur to give it a bit of character.
Christmas log with chocolate
A delicious Christmas log so that it cannot be missing from your table this Christmas, made with the best sponge cake and a simple and delicious cream cheese with cream and candied fruits and without missing a dark chocolate ganache that will make the typical decoration of the veins of the wood of a real log.
- Alicia tomero
- Kitchen: Spanish, International
- Recipe type: dessert
- Calories: 450
- Rations: 10
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the sponge cake
- 4 eggs
- 100g sugar
- 120g of wheat flour
- half a teaspoon of baking powder
- 1 teaspoon vanilla concentrate
For the filling
- 500ml whipping cream
- 300g Philadelphia cheese spread
- 150g sugar
- 7 sheets of neutral gelatin
- diced candied fruits
For the chocolate coating
- 300g of fondant type chocolate
- 20g butter
- 200g whipping cream
- 40ml orange liqueur (cointreau)
Preparation
We will make our cream filling first so that it can rest. We put in our Thermomix glass the 500ml whipping cream, we are going to beat it by programming unlimited time (about 1 minute) at speed 3. The shake time is indicative, you have to be aware of when it is beaten, because many times it is beaten before the end of the minute. We separate the cream and pour into the same glass 300g of cheese and 150g of sugar. We beat it all programming 1 minute at speed 2,5. Add the cream that we have set aside and mix for 20 seconds at speed 3. We put it aside in a container.
We put the 7 sheets of neutral gelatin, we are going to hydrate them. We take from this container 100ml of the cream and heat it for 1 minute in the microwaveWe have to have the liquid hot to be able to add the gelatin, therefore, we drain the gelatin and pour it into this liquid and stir well with a spoon so that it melts. We add this mixture with the cream filling and mix it well, We put it in the refrigerator to set the cream.
While we can go making the cake. We heat our oven to 180 °. We clean our Thermomix glass and add 4 eggs with 100g of sugar. We are going to beat and emulsify it by programming 6 minutes at 40 ° at speed 3. We will see that it has bleached and increased its volume. We cast the 120g flour, half a teaspoon of yeast and a teaspoon of concentrated vanilla, we reprogram it to mix only 5 seconds at speed 3.
We pour the mixture into a tray that can be baked and lined with baking paper. I have used the same tray that comes in traditional ovens, the same measurements that it contains are perfect for making the cake. We put it in the oven and let it do around 12 minutes. When we have it ready we will roll up with your hands, Be careful not to burn, it is better to do it when it is still hot because once cold it can be difficult to fold it.
Let's make our ganache. With our clean glass we are going to mix the 300g of dark chocolate fondant, with 200ml of cooking cream, 50ml of orange liqueur and 20g of butter (the butter will give us a special shine). We schedule it during 5 minutes at 90 ° at spoon speed. It has to be a smooth cream without lumps, if you think that it has not been like that, program one or two more minutes until it is perfect. We set aside and let cool, the chocolate cream has to solidify to be able to decorate the trunk.
We unwrap the cake and fill it with the cream that we had allowed to cool, we spread it all over the cake and carefully roll it up. The beginning and the end of the gypsy arm that we have made we remove, well we have to make the edges straight. We take a portion and cut it and we place it on top of what will be the trunk. We cover the whole cake with our chocolate cream, we will make grooves remain with the wrinkled shape of the wood, Otherwise, we can scrape the chocolate with a fork so that the grain of the wood comes out much better.
