Christmas fluffy log
published on 4 December, 2024 at 15:35
Ingredients:
- For the cake batter:
5 eggs
120 g of sugar
90 g of flour
1 tsp of vanilla
1 pinch of salt
5 eggs
120 g of sugar
90 g of flour
1 tsp of vanilla
1 pinch of salt
- For the filling:
250 ml of milk
3 egg yolks
60 g of sugar
25 g of corn starch
25 g of butter
180 g of room temperature butter
150 g of cocoa spread
250 ml of milk
3 egg yolks
60 g of sugar
25 g of corn starch
25 g of butter
180 g of room temperature butter
150 g of cocoa spread
Directions:
1. Make the filling by whipping eggs and sugar. Then add corn starch and warm milk.
2. Cook on the stove and stir until it thickens.
3. Lastly, add diced butter.
4. For the cake batter: whip eggs and sugar, then add sifted flour, vanilla and salt.
5. Pour the batter onto a baking tray and bake at 180° for 10 minutes.
6. Whip the butter, blend in the custard you made before and add cocoa spread.
7. Use this mixture to fill the cake, the roll up. Coat the outside of the cake too, using leftover filling.
8. Let cool in the fridge for a few minutes. Then decorate and serve sliced.
1. Make the filling by whipping eggs and sugar. Then add corn starch and warm milk.
2. Cook on the stove and stir until it thickens.
3. Lastly, add diced butter.
4. For the cake batter: whip eggs and sugar, then add sifted flour, vanilla and salt.
5. Pour the batter onto a baking tray and bake at 180° for 10 minutes.
6. Whip the butter, blend in the custard you made before and add cocoa spread.
7. Use this mixture to fill the cake, the roll up. Coat the outside of the cake too, using leftover filling.
8. Let cool in the fridge for a few minutes. Then decorate and serve sliced.
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