Hello friends, today I propose this delicious Christmas log to make during the holidays and amaze your guests. This is the log version as opposed to the smaller log. For the filling, I opted for a mascarpone and Nutella cream and the soft roll with my usual super soft infallible dough. Below you will find the recipe..

Difficulty: Easy
Cost: Cheap
Cuisine: Italian

Ingredients for the Christmas log

6 eggs
3/4 cup granulated sugar
5 tbsp sunflower seed oil
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp vanilla extract
1 pinch fine salt
1 1/2 cups mascarpone
3 tbsp Nutella®
2/3 cup fresh liquid cream
6 oz dark chocolate
red currants

Tools

1 Stand mixer
Electric beaters
1 Whisk hook
1 Bowl
1 Parchment paper
1 Baking sheet
1 Spatula
1 Knife
1 Piping bag

Steps for the Christmas log

To make this delicious Christmas log, first prepare the soft roll. In a large bowl, beat the eggs with the sugar and vanilla extract for 15 minutes until they are frothy and pale. Gradually add the sunflower seed oil and continue to beat. Finally, add the flour, cocoa powder, baking powder, and salt, previously sifted together, and mix with a spatula for a few more minutes until you get a smooth and homogeneous mixture. Line a 12×16 inch rectangular baking tray or oven tray with dampened and wrung-out parchment paper and pour the mixture, leveling it well with a flat spatula. Bake in a static hot oven at 350°F for about 17 minutes. When the base is ready (of course, do the toothpick test), place and flip the hot roll onto a clean, damp tea towel. Carefully remove the parchment paper and cover with plastic wrap, and let it cool.
In a bowl, whip the mascarpone with Nutella until it becomes a smooth and fluffy cream.
Lay the sponge cake on the table.
Spread the mascarpone and Nutella cream on the surface with a spatula until it covers the entire sponge cake. Starting from the short side of the sponge cake, and going towards the other short side, cut strips about 2 1/3 inches high with a wheel or a knife, you can use a ruler to make them all equal and precise. You should get 5 equal strips. Take the first strip and roll it up on itself to form a spiral, do this operation delicately. Place this first spiral in the center of an 11-inch plate. Around the spiral, start sticking all the other strips to create a spiral effect. Once the log is ready, put it in the fridge to set for a couple of hours.
In a saucepan, heat the cream, turn off the heat and add the chopped dark chocolate, and mix until you obtain a shiny and creamy glaze. Let cool for 2 hours in the fridge. When the cream has become solid, place it in a piping bag equipped with a striped nozzle.
Decorate by creating many stripes on the side of the cake, one next to the other, to cover the entire sponge cake and recreate the bark effect. Finally, decorate the surface with sprigs of red currants.
And here is the Christmas log ready. I hope you like my latest recipe, see you next time friends.