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This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.
Ingredient List for 8 servings:
Biscuit
3
Egg whites
70
gr
Sugar
2
Egg yellows
40
gr
Starch
40
gr
Flour
1
teaspoon
Icing sugar
1
jar
Jam
Chocolate
200
gr
Dark chocolate
180
gr
Butter
3
Eggs
30
gr
Sugar
Oven temperature:
200 degrees Celsius
Instructions:
Biscuit
Whip the egg whites to a hard foam. Add the sugar.
Stir the egg yellows and the starch together and add it with the egg whites and the sugar.
Spread it out on a baking paper using a spatula.
Powder the icing sugar on top.
Preheat the oven at 200 degrees Celsius.
Bake the cake bottom for 10 minutes. Take it out and let it cool down.
Melt the jam in a casserole and spread it out on a baking paper. Let it cool down completely.
Spread it over the biscuit.
Chocolate
Melt the chocolate slowly in a water bath. Mix it with the butter.
Mix the egg whites and the egg yellows to hard foam in two different bowls, and mix it gently in to the batter.
Spread half of the chocolate mousse evenly on top of the jam.
Cut the cake in 6 pieces.
Place one cake on top of another one. Cover with the rest of the chocolate mousse.
Make nice pattern and decorations on top of the cakes.
Place them cold until it is time to serve.
A selection of recipes from the same country.
This recipe is from
France
Homemade French Gougères can be made commonly with gruyère, comté, or emmentaler cheese. This recipe is made with Comté cheese and make the bread very soft and fluffy. The bread can be served as a starter, appetizer or for a late Sunday brunch.
This is a popular variation of the traditional tarte flambée, you add some cheese on the top to give it a grated taste, and is usually served as one of the last one of the meal. Tarte flambée comes in many variations but the most popular ones are the classical one, forestière and the gratinée.
The German Christstollen is a a Christmas bread filled with dried fruits, berries and sometimes marzipan, and covered in icing sugar. These mini stollen bredele (Alsastian Christmas cookies) are inspired of the German Christstollen.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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