Christmas trinket
Christmas trinket
  • Prep. time
    60 Min.
  • Skills
  • Recipe for
    6 people
Ingredients for 6 people
  • Flour 00 Cream and Cakes, 100 g
  • sugar, 270 g
  • medium eggs, 6
  • salt, 1 pinch
  • vanilla, 1 1/2 teaspoons of extract
  • dolcenella cream, 1
  • butter, 250 g at room temperature
  • water, 3 tablespoons
  • honey, 6 g
  • sour cherries, for garnish
  • chocolate, to garnish
Made with
Biscuits and Croissants
Flours and Semolina
Flour Type 00 for Creams and Cakes
Step 1
First, prepare the cake mixture. Take 5 eggs and separate the yolks from the whites. Whisk the egg whites with 100 g of sugar until stiff. Beat the yolks with a teaspoon of vanilla extract and 40 g of sugar until light and fluffy. Combine the yolks with the beaten egg whites and add the sifted flour, mixing gently from the bottom to the top. Cover the baking tray with a sheet of parchment paper, pour in the mixture and spread it evenly to achieve one centimetre thickness. Bake in a static oven preheated to 200 °C for 7-8 minutes. When the surface is golden brown, remove the tray from the oven and the base from the baking tray, sprinkle the surface of the cake with sugar and cover with cling film to retain moisture. Let it cool.
Step 2
In the meantime, prepare the buttercream icing. Pour the water, remaining sugar and honey into a saucepan. Place it on the heat and let it cook until the temperature reaches 120 °C. You can measure it with a kitchen thermometer. When the syrup has reached 105 °C, process the egg yolks together with 1/2 teaspoon of vanilla extract. As soon as the syrup has reached 120 °C, remove from the heat, pour it into the mixer with the eggs and continue to whisk at low speed, allowing the cream to cool. Slowly add the cubes of butter and continue mixing until you obtain a smooth, lump-free and foamy cream. Put it in the fridge and let it rest for 10 minutes.
Step 3
Once cooled, roll out the cake and use a pastry bag to cover it with Dolcenella. Spread it evenly with a spatula and roll it up starting from the long edge. Take the buttercream out of the fridge, cut off the ends of the cake roll and cover it with the buttercream icing. Spread the icing evenly with a smooth spatula, place some Dolcenella on the tip of the spatula and spread it in the centre of the log. Pour the remaining icing into the pastry bag and cover the Yule Log. We used black cherries and chocolate for the final touch, but have fun decorating as you like.
Enjoy your meal!
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