CHRISTMAS LOG Recipe

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CHRISTMAS LOG
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Ingredients
24
Count
Nutrition
4131
Calories
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Ingredients:

Directions:

  1. CAKE PREPARATION
  2. In bowl with electric mixer, beat eggs & sugar 8 to 10 minutes or until mixture is pale or until thick enough to form ribbons when lifted with whip
  3. -Add buttermilk vanilla & food coloring beating slowly.
  4. -In another bowl mix flour, cocoa & salt, sift dry ingredients in 3 shots on egg mixture while lifting delicately the mass after each addition
  5. - in small bowl mix baking powder and vinegar (mixture will be foamy)
  6. - Pour this mixture in cake batter and incorporate while lifting delicately the masse
  7. Spread batter in a 12 x17 sheet oiled and covered with wax paper, batter must be sleek with the aid of a metal spatula
  8. Bake in middle of oven for 12 to 15 minutes 350F (180C) or when cake springs back with pressure
  9. Place mold on rack and let cool 10 minutes
  10. Detach sides of cake from mold with knife, Turn cake on a clean dish towel dusted with sugar. Remove was paper carefully from cake. Roll cake in towel . Cool completely.
  11. GARNISH PREPARATION
  12. In the meantime in a big bowl with mixer, beat cream cheese and mascarpone cheese and butter until creamy and sleek. Incorporate vanilla and kirsch, Add icing sugar, enough to have the consistency of icing. Cover and refrigerate 1 hour or until firm.
  13. CAKE ASSEMBLY
  14. Delicately unroll the cake. With a metal spatula spread garnish on cake leaving 1/2 inch on sides. Starting at one end and using the cloth as a guide thightly roll cake. Wrap in saran wrap. Refrigirate untilready to serve. Remove from fridge 1 hour before serving. Sprinkle crystal sugar.
  15. Or cover with Italian meringue icing.
  16. MERINGUE PREPARATION
  17. In s small casserole, dissolve sugar in water on medium heat,stirring. When sugar is dissolved bring to a boil on high heat, without stirring, until it reaches 235F on thermometer.
  18. In the meantime beat egg white with tartar cream beating at low speed for 1 minute and increase speed until it makes soft peaks. Incorporate vanilla.
  19. Pour syrup in strings on egg white and continue beating for 6 to 8 minutes or until meringue is cooled. With a metal spatula cover cake .
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4131.27 Kcal (17297 kJ)
Calories from fat 1913.57 Kcal
% Daily Value*
Total Fat 212.62g 327%
Cholesterol 1148.22mg 383%
Sodium 4126.07mg 172%
Potassium 1951.12mg 42%
Total Carbs 478.7g 160%
Sugars 254.14g 1017%
Dietary Fiber 7.79g 31%
Protein 86.07g 172%
Vitamin A 1.1mg 38%
Iron 17.3mg 96%
Calcium 1143.6mg 114%
Amount Per 100 g
Calories 302.82 Kcal (1268 kJ)
Calories from fat 140.26 Kcal
% Daily Value*
Total Fat 15.58g 327%
Cholesterol 84.16mg 383%
Sodium 302.44mg 172%
Potassium 143.01mg 42%
Total Carbs 35.09g 160%
Sugars 18.63g 1017%
Dietary Fiber 0.57g 31%
Protein 6.31g 172%
Vitamin A 0.1mg 38%
Iron 1.3mg 96%
Calcium 83.8mg 114%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 99.5
    Points
  • 114
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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