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Caramel Christmas log

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Caramel Christmas log

The Yule log is a traditional French dessert. Options cooking there is a great variety, from simple homemade rolls, decorated with melted chocolate, to the beautiful multi-layered desserts with a variety of decorations from the great French pastry chefs. I have long wanted to prepare a Yule log, and here it is before You in all its glory! In the part of the tender Gioconda biscuit, caramel butter cream, drunk jelly of cranberries and caramel glaze. It all merges into one solid caramel pleasure with a characteristic bitterness of the cranberries "impaired" ;)) Very tasty! PS: you can Also use the conventional berries, it will still be delicious!


Cooking time- Number of servings8

Ingredients for Caramel Christmas log




Step-by-step instruction of cooking Caramel Christmas log


Step 1

To prepare the biscuit Mona Lisa. In a container for whipping spread the almond flour and powdered sugar (55g), pour half of the eggs and beat the mixture for 6-8 minutes.To prepare the biscuit Mona Lisa. In a container for whipping spread the almond flour and powdered sugar (55g), pour half of the eggs and beat the mixture for 6-8 minutes.


Step 2

Pour the remaining eggs and beat for 8-10 minutes.Pour the remaining eggs and beat for 8-10 minutes.


Step 3

Add a little melted butter and stir with a spatula.Add a little melted butter and stir with a spatula.


Step 4

Beat egg whites with powdered sugar (6g) and add to the first workpiece.Beat egg whites with powdered sugar (6g) and add to the first workpiece.


Step 5

Pour the sifted flour and gently stir. Add the remaining oil and stir again.Pour the sifted flour and gently stir. Add the remaining oil and stir again.



Step 6

Put the dough on the prepared baking paper (previously from the back side to draw the right size suitable for Your shape, I have prjamougolny 25х27см).Put the dough on the prepared baking paper (previously from the back side to draw the right size suitable for Your shape, I have prjamougolny 25х27см).


Step 7

Bake the cake at 220*With about 8-10 minutes.Bake the cake at 220*With about 8-10 minutes.


Step 8

Ready biscuit perevernuti on the prepared surface and remove baking paper. Cool.Ready biscuit perevernuti on the prepared surface and remove baking paper. Cool.


Step 9

To prepare caramel butter cream. Gelatin (5 g in the leaves) and soak in water for 10 minutes. Beat the yolks with brown sugar (20g),To prepare caramel butter cream. Gelatin (5 g in the leaves) and soak in water for 10 minutes. Beat the yolks with brown sugar (20g),


Step 10

Put on medium fire, heat, stirring, until the couple (or up to 85*C, if You have a thermometer),Put on medium fire, heat, stirring, until the couple (or up to 85*C, if You have a thermometer),


Step 11

Pour the milk, stir and return to the fire again to heat up to 85*C, remove from heat, add the squeezed out gelatine, stir.Pour the milk, stir and return to the fire again to heat up to 85*C, remove from heat, add the squeezed out gelatine, stir.


Step 12

Cottage cheese to pound with brown sugar (80 g),Cottage cheese to pound with brown sugar (80 g),


Step 13

Gradually pouring the cooked dairy-yolk mixture with the gelatin,Gradually pouring the cooked dairy-yolk mixture with the gelatin,


Step 14

Whip cottage cheese until smooth.Whip cottage cheese until smooth.


Step 15

Cook drunk cranberry jelly. Gelatin (2.5 g in the leaves) to soak for 10 minutes in cold water. Half of the cranberries blend with a blender,Cook drunk cranberry jelly. Gelatin (2.5 g in the leaves) to soak for 10 minutes in cold water. Half of the cranberries blend with a blender,


Step 16

Pour into a saucepan, add Koricheva sugar (30 g), stirring bring to boil,Pour into a saucepan, add Koricheva sugar (30 g), stirring bring to boil,


Step 17

Add remaining whole berries, add the squeezed out gelatine, stir, put into the refrigerator for 20-30 minutes before polosataya.Add remaining whole berries, add the squeezed out gelatine, stir, put into the refrigerator for 20-30 minutes before polosataya.


Step 18

Caramel topping. Candy put it in a coffee grinder to grind into dust.Caramel topping. Candy put it in a coffee grinder to grind into dust.


Step 19

Assembly. Form for dessert (I have 23х9,5x5,5cm) to cover with cling film. Cake to trim the edges, cut off 2/3 of the width (I have a 17cm)and put into a form.Assembly. Form for dessert (I have 23х9,5x5,5cm) to cover with cling film. Cake to trim the edges, cut off 2/3 of the width (I have a 17cm)and put into a form.


Step 20

Spread a little caramel butter cream. Put into the refrigerator to prosective.Spread a little caramel butter cream. Put into the refrigerator to prosective.


Step 21

Then on top of the cream spread about 1/3 of the cranberry jelly.Then on top of the cream spread about 1/3 of the cranberry jelly.


Step 22

Carefully pour the cream, not reaching the edge of the form 1-1,5 see put into the refrigerator until firm.Carefully pour the cream, not reaching the edge of the form 1-1,5 see put into the refrigerator until firm.


Step 23

Sprinkle the caramel dust.Sprinkle the caramel dust.


Step 24

Spread the remaining jelly, spread it across the surface.Spread the remaining jelly, spread it across the surface.


Step 25

Pour the remaining cream.Pour the remaining cream.


Step 26

Cover with remaining 1/3 biscuit, Lekha press. Put into the refrigerator until fully cured (preferably overnight).Cover with remaining 1/3 biscuit, Lekha press. Put into the refrigerator until fully cured (preferably overnight).


Step 27

For decoration prepare the caramel glaze. In a saucepan pour the cream, add brown sugar (50g) salt,For decoration prepare the caramel glaze. In a saucepan pour the cream, add brown sugar (50g) salt,


Step 28

Stirring bring to the boil,Stirring bring to the boil,


Step 29

Continuing to stir, cook for 10-12 minutes until thick. Add vanilla, mix well.Continuing to stir, cook for 10-12 minutes until thick. Add vanilla, mix well.


Step 30

Frozen dessert carefully remove from the mold, turning over the dish, remove the film,Frozen dessert carefully remove from the mold, turning over the dish, remove the film,


Step 31

Pour caramel glazePour caramel glaze


Step 32

Decorate with white chocolate.Decorate with white chocolate.


Step 33

To serve chilled.To serve chilled.