Butter log

Remove the eggs from the refrigerator in advance. They should be at room temperature.

Turn the oven on 180 degrees.

Sift the flour into a clean, dry bowl. Pour the ground spices (cinnamon, cloves and ginger) into a bowl with flour. Add soda and a little salt there. Mix all the ingredients with a spoon.

Carefully break the eggs, dividing the whites and yolks into different containers. Beat the whites with a mixer at medium speed to a thick white foam, gradually adding sugar to them.

Beat the yolks also. Melt a piece of butter in a water bath and add to the yolk. Pour maple syrup into a bowl. Once again beat all the products with a mixer until smooth.

Carefully (so as not to settle!) transfer the whipped whites to a container with yolks. Next, add a little flour with spices and gently mix everything with a spoon until smooth. The movements during stirring should be in the direction from the bottom up - so that the whipped whites do not settle, and the dough turns out soft and airy.

Cover the baking sheet with baking paper. Pour the dough onto a baking sheet, trying to evenly distribute it over the entire area. Put it in a preheated oven to bake for 10 minutes. Then transfer the finished biscuit to a clean towel, after sprinkling it with powdered sugar (or flour). This is done so that the hot roll does not stick to it. Taking a towel from one edge, roll the biscuit into a roll. Leave in this position until completely cooled. A hot biscuit will "remember" this position and subsequently it will be easier to roll it into a roll shape.

Make a cream. To do this, pour cream with a fat content of 33% into a bowl and beat them with a mixer until stable peaks. Add spices (cinnamon, cloves), vanilla sugar, powdered sugar to the cream and beat well again.

Carefully unwrap the cooled biscuit, separating it from the towel. Put half of the cream on the dough, evenly distributing it over the entire surface. Wrap the biscuit back into the roll with gentle movements, without squeezing it so that the cream does not leak out of the roll. Cut off a small part of the roll and place it on top to simulate a branch. Cover the roll on top with the remaining cream and garnish with cranberries. The Cream Log cake is ready!

Bon appetit!