Log roll with buttercream and cocoa for Christmas

Step-by-step cooking

1. Step 1:

   

   Ingredients.

2. Step 2:

   

   Beat the whites to soft peaks with the gradual addition of half the sugar (2 tablespoons each.L. at a time), then beat to stiff peaks.

3. Step 3:

   

   Beat the yolks with the remaining sugar and vanilla sugar. The mass should increase in volume and become lighter. Add flour to the yolks and beat with a mixer on medium.speed. In two steps, combine the yolks with the whites.

4. Step 4:

   

   Pour the dough onto a baking sheet with parchment, align. Bake in a preheated 180gr oven for 10-15 minutes.

5. Step 5:

   

   Take out, turn the biscuit on a towel, remove the parchment and roll the biscuit with a towel (start from the wide side). Cool completely.

6. Step 6:

   

   Chocolate butter cream: melt chocolate and cool to room temp. Beat it with cream.oil, sah.powder, milk until smooth.

8. Step 7:

   

   Creamy chocolate cream: beat with sugar.powdered cream and cocoa.

9. Step 8:

   

   Carefully unwrap the roll, remove the towel. Lubricate the sponge cake with creamy chocolate cream, leave 2 cm from each end uncoated. Roll up the roll. From each end diagonally cut off a piece 5-7 cm long. Coat the roll with chocolate butter cream, and do not lubricate the ends.

10. Step 9:

    

    Make knots out of the biscuit scraps and attach them to the trunk. Smear with cream.

11. Step 10:

    

    Make a pattern-bark on a "log" with a fork. Decorate the Christmas log cake with chocolate leaves, candies, candied fruits.

12. Step 11:

    

    Merry Christmas!