Log Cake

Hello Dear Friends,

As the new year approaches, questions about appetizers and main courses become more frequent. I try to answer these questions as best I can. If I find time, I would like to share a menu for this year as well, but if you wish, you can visit the menus of previous years here. You can also click on this link for appetizer recipes.

Dessert is usually preferred at the New Year's Eve table, but this year you can make a change and color your table by decorating your cake that you prepared the day before your guests arrive.

While preparing the sponge cake, make sure that the ingredients are at room temperature. Make sure to wrap the sponge cake while it is warm and let it stretch.

For the top coating, instead of whipped cream, you can prepare a thick ganache with dark couverture chocolate and cream.

Here is the video :)

Love…

Ingredients for Log Pie Recipe

For the sponge cake:

• 6 medium eggs (yolks and whites separated)
• 150 gr granulated sugar
• 50 g cocoa
• 1 teaspoon of vanilla
• 60 g flour

For inside:

• 1 pack of cold milk cream (200 ml box cream)
• 60 g powdered sugar
• 1 teaspoon of chocolate chips
• 6-7 candied chestnuts

For the Top Cream:

• 1 package of chocolate whipped cream
• 1 glass of cold milk

For decoration:

• 2-3 tablespoons of powdered sugar
• pebble chocolate
• sugar paste

How to Make a Billet Pie Recipe?

1. Preheat the oven to 180C. Line a 25cm*30cm tray with greaseproof paper.
2. Sift the flour and cocoa together 1-2 times and set aside.
3. Beat the egg yolks with 100 g of granulated sugar by attaching the whisk attachment of the HOTPOINT Kitchen Machine until the sugar dissolves.
4. Transfer the beaten egg yolks to a bowl.
5. Take the egg whites into the bowl you have washed and dried. Add the remaining powdered sugar and beat until the whites are 3-4 times thick.
6. Add the yolks along with the vanilla to the rising egg whites and mix with the help of a spatula.
7. Add the sifted cocoa flour into the mixture in 3 times, mixing from the bottom up.
8. Pour the mixture into the prepared tray. Cook for about 8-9 minutes.
9. Invert the baked cake onto another greaseproof paper. Cover it with a damp cloth and let it rest for 5 minutes.
10. Separate the warm cake from the paper on it and roll it with the help of the greaseproof paper on the bottom and let it rest for 5 minutes.
11. Take it out of the oven, cool it down a bit and place it on a lightly icing sugared parchment paper. Cover it with a slightly damp kitchen towel.
12. For the topping, melt the butter and chopped chocolate in the microwave. Add the powdered sugar to the melted chocolate and mix well. Put the cream in the refrigerator to thicken.
13. For the inner cream, whisk together with the powdered sugar you have cooled in the refrigerator until it hardens.
14. Open your rolled sponge cake on the counter and spread the whipped cream with the help of a spatula, leaving 2-3 cm from the sides of the sponge cake.
15. Place 1 row of chestnut sugar on the side of the cream facing you. Sprinkle chocolate chips on the remaining parts and roll again.
16. Take the roll you prepared on the serving plate. Spread the whipped cream on it with the help of a spatula. Make lines on it with the help of a fork.
17. If desired, decorate with sugar paste ornaments, sprinkle with powdered sugar and serve.