Christmas log

Ingredients / for 8 people

Cake

• 100g sugar

• 100g of flour

• 5 eggs

• 1 sachet of vanilla sugar

• Cream:

• 100 g sugar n cubes

• 1/2 tsp water

• 3 egg yolks

• 250 g unsalted butter

• 100g dark chocolate

• 2ml coffee extract

Realization

Swiss roll: Work together 4 egg yolks  with sugar and vanilla sugar. When the mixture is creamy, add a whole egg and mix for a few minutes with a spatula.

Gradually add the flour to the mixture, then the egg whites beaten stiff with a light hand.

Apply a parchment paper, lightly buttered, on a rectangular plate, and spread the dough evenly.

Place in a hot oven (200°C, thermostat 6-7) for 10 minutes. Take the cake out, turn it over on a cold surface, without removing the paper (ideal=marble plate) and cover it with a cloth (softened by the steam, it will be easier to roll).

Butter cream: melt the sugar in the water over low heat to obtain a thick syrup.

Slowly pour the hot syrup over the egg yolks without ceasing to stir with a whisk until completely cooled.

Add the softened butter and mix to obtain a smooth cream.

Divide the preparation in two. Flavor one half with the coffee, the other with the chocolate melted in a little water.

To finish  :

Assembly: remove the parchment paper from the cake. Spread with coffee cream, and roll it all up lengthwise. Equalize the ends, which will be used to make “knots”.

Cover with chocolate cream, add the "knots", and imitate the bark using a fork pulled gently along the length. Decorate as you wish and refrigerate

Cook, enjoy