The Yule log a La Russe

Description

Many people know the French Christmas log - "Buche de Noel". A traditional cake made in the form of a roll, need to cut to resemble a cross-section of wood, and the outside to resemble a real log. Suggesting a Russified version! They our Russian birch: caramel-hazelnut filling, wrapped in a soft cake.

Ingredients

Chicken egg

3 piece
Flour

100 g
Potato starch

40 g
Leavening agent

1 tsp
Milk

0.25 cup
Sugar

345 g
Salt

0.25 tsp
Butter

150 g
Honey

1 Tbsp
Nuts

30 g
Cream

250 ml
Vanilla sugar

1 tsp
Chocolate milk

Cooking

First make the caramel. In a frying pan with a thick bottom pour the sugar and put the honey, put on fire. Do not mix until the sugar is fully melted.

Once the sugar becomes caramel, stir quickly and add the roasted and shelled nuts. I took the peanut. Stir, pour the mixture on the parchment and let cool. Then break the caramel-nut disk into several pieces and chop in a blender.

Prepare the cream. Now we will need two pots. In a thick-walled saucepan, melt the sugar again, in the next – heat the cream. When the sugar begin to melt, gradually pour in the warm cream. If you pour cold cream, then the sugar will harden a solid mass. In the end, of course he will dissolve, but the time it will take many times more. Now, gradually pour in warmed cream and stir until smooth. Turns out very tasty caramel syrup! It need to cool to room temperature. The syrup even in the cooled state is liquid – like condensed milk.

Butter and vanilla sugar, whisk white. I is 150 gr whipped the whole package (180 grams), and, I think, of the cream came out just a little more than necessary. 150 grams is quite enough. Gradually to the Creamed butter add the caramel syrup and whisk thoroughly.

In cream pour chopped nuts in caramel. Stir. The cream put into the fridge.

Until the cream is "resting" baked in the cake. Milk and butter in a saucepan to heat.

Eggs and sugar beat until light and fluffy. Flour mixed with starch, baking powder, and salt. Sift into the egg mass.

With a spatula fold gently stir movements from the bottom up. A few spoonfuls of the dough add the warmed milk and butter. Stir and pour into the main dough. Again mix gently.

Baking tray lay a parchment. Preheat the oven to 180C. Put the dough on a baking sheet (I 40x30cm) and bake for about 15 minutes, but be guided by your oven – my cake was ready in 9 minutes, Not desiccate the cake may break.

The finished cake turn on the towel, remove the parchment roll. Allow to cool. In General, the author writes that this cake and cooled in the well twisted, but I decided not to risk))

Spread the cooled cake, coat with cream. Again turn off.

For decoration I whipped 100ml double cream with the icing sugar and carelessly smeared "log" spatula – because in nature trees with perfectly smooth bark.

Chocolate for a while put it in the freezer, then chop finely and coarsely.

Sprinkled "birch".

You can drink tea!

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