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Festive Christmas Log

A Christmas log is the ultimate dessert for a successful Christmas. This Christmas log was created by the pastry chef at Sano.

Preparation time

1 hour preparation + 15 min baking + 20 min finishing

Portion

6 people

Level

Hard

Print this recipe

Ingredients

For 6 people

For the cake

  • 5 eggs
  • 150 g Zùsto
  • 150 grams sieved flour

Buttercream 

  • 200 g Zùsto
  • 50 ml water
  • Vanilla pod
  • 300 grams of butter at room temperature and cut into small cubes of approx. 3 cm
  • 4 egg yolks

For finishing touches

  • 100 g Zùsto
  • 50ml water
  • Optional: Rum, liqueur, kirsch, etc.
  • Optional: coloured dye of choice, sprinkles, pistachios, almond flakes, etc.

Equipment

  • Food processor
  • Spatula
  • Baking tray
  • Oven 
  • Baking paper
  • Mixer with whisk
  • Cooking pot
  • Sugar thermometer
  • Scales
  • Cooling rack

Preparation method

  1. Preheat oven to 180°C. 
  2. Separate the eggs. 
  3. In the food processor, beat the egg yolks together with the Zùsto until pale and frothy.  Until the quantity is doubled.
  4. Slowly and carefully fold in the sifted flour.
  5. Meanwhile, beat the egg whites until stiff.
  6. Now carefully add the beaten egg whites to the batter.
  7. Line the baking sheet with the baking paper.
  8. Now pour the batter onto the baking sheet and smooth it out evenly.
  9. Bake these in the oven for 15 minutes.
  10. While the cake cools (preferably in the baking tray), start to work on the buttercream.
  11. Halve the vanilla pod and remove the seeds from the vanilla pod.
  12. Bring to a boil the Zùsto, together with the water and the seeds of the vanilla pod (bring to 120 degrees).
  13. Meanwhile, beat the 4 egg yolks with the whisk attachment on your mixer (on maximum setting).
  14. Now very slowly add the Zùsto syrup in a stream, pouring it down the side of the bowl into the egg yolks – do this while still mixing, but at half speed! watch out to make sure it doesn’t burn!!!
  15. When the syrup is well mixed in, turn the mixer to high speed and continue for at least 10 mins until the outside of the bowl is no longer warm to the touch.
  16. Now add the butter, cube by cube, until all of it is incorporated.  
  17. Now cut the cake into right angles.
  18. Now we’re going to start building up the Christmas Log.
  19. Take 2 or 3 pieces of cake and place them on top of each other. Cut into a nice bow at the top with a sharp knife and set aside.
  20. Take a layer of cake and brush it with the buttercream and smooth it down. Repeat this step several times until you have the desired height.
  21. Now place the bow on top of the Christmas Log.
  22. Spread the buttercream evenly over the Christmas Log.
  23. Bring 100 grams of Zùsto and 50 grams of water to a boil and let it cool.
  24. After it has cooled you can flavour it with Rum, Kirsch, or a liqueur if you want.
  25. You can also add a coloured dye of your choice.
  26. Spread the syrup over the log while it is resting on a wire rack.
  27. Repeat to achieve the desired result.
  28. Top with chocolate, almond zest, buttercream, etc.

Nutritional values

To be added soon.

About Paul Cochez

I’m Paul, the pastry chef at Sano. Being a patissier has been in the blood for several generations. I love travelling most of all and this way, I can have culinary experiences in different countries. I consider myself lucky that I was able to make my hobby my profession.

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