There are only 13 days before Christmas and, as I have counted in the page Facebook and Twitter a group of culinary blogs are doing a special countdown to the arrival of that date. This is the #calendariodeadvientogastronomico, a wonderful initiative “twitter” that emerged from the hand of Patrix and Manu Catman, and in which, personally, thrilled to participate with. At the end of this post you have the list of participating blogs and direct access to the recipes already published, if you have lost some… I hope not!

13 días para la navidad

Today I present my contribution to calendar, the Yule Log or Bûche de Noël. This is a typical sweet from many European countries at this time, especially France, with fillers and finishes. This delicious cake dates from the late S. XIX of the hand of the historian and pastry chef Pierre de Lacam, but to analyze their true origins we should go back to S. XII, when families, on Christmas Eve, gathered to sing carols and listen to old stories as a large log, previously decorated with leaves and colored ribbons, burning in the fireplace. That tree was lit by the youngest and the oldest of the family, and his ashes were kept until the following year, because they were attributed miraculous properties and protective.

What a beautiful story of the crop, Do not? The truth is yes, although, personally, the intimate origin of Yule Log will add a typical of all Christmas stories and tales, a snowy landscape from which to enjoy through the window…, as is customarily enjoyed in my town, A Fonsagrada (Lugo), at this time. Some of my best childhood memories are set in heavy snow falling and fall there, very happy memories … So, while you wait for the Christmas holidays to get the hell to A Fonsagrada, I leave some pictures of the church and the Alameda of my people when snow (beautiful, Do not?) and, as no, images in my trunk … I hope you both like each other, I hope that you enjoy this wonderful holiday recipe as much as I did when developing and, clear, To taste it!. There will ..

Elaboration

  1. Prepare a baking sheet lined with parchment paper.
  2. Sift the flour into a bowl, we add the salt and reserve.
  3. In a bowl, we beat the eggs and sugar, with electric mixer, until double in volume. Then, begin to add to the flour with the salt, little by little, and while stirring with a spoon gently demadera, until they are fully integrated.
  4. Dumps the prepared baking tray lined, and we extend it with a spatula trying to have the same height everywhere.
  5. We put in the oven, preheated to 180 º C, during 15-18 minutes, or until we see the golden sponge cake.
  6. Once cooked and out of the oven, let stand 2-3 minutes before unmolding on a damp cloth or paper baking (the top of the cake is down) on the table. Then we remove the baking paper, carefully, and proceed to roll the cake, helping cloth or new paper, what we decide to use. It is important to make this step very carefully and while the cake is hot, otherwise it will break. Let stand several hours, I left it all night.
  7. Thaw the berries. I took the night before and left, well distributed, a source lined with several layers of paper towels, to go absorbing all the water released into the thawing.
  8. Prepare the syrup by putting sugar water with fire, and letting it boil for 15 minutes. Then let it cool (I use cold) and add the liquor.
  9. Spent to develop the landfill. To this end we beat, in a bowl, cream with mascarpone cheese and icing sugar, until they form a smooth paste. We booked it in the fridge.
  10. To fill the trunk, first carefully roll out the cake until it was fully stretched. Next, with a brush, I got drunk for, later, mascarpone cream spread over the surface homogéneamete. Finally put rows of berries over the cream filling.
  11. Re-roll the trunk, and do it very carefully, tight enough for us to stay, finally, a spiral cut pretty to look at . When you roll wrap it again with the same damp cloth which had rested, and leave it in the cloth snugly back into the refrigerator, a couple of hours, at least.
  12. After the rest period, elaborate the chocolate. This warmed, water bath, with chocolate cream, Mix with a spoon when first starting to get rid. When the cream has formed the cover let cool a few minutes before applying.
  13. We took the trunk of the refrigerator, we remove the damp cloth and place it on the source you are going to present the cake. Forrmos the rest of the paper tray if alumninio some chocolate drops and proceed to cover. We use a rubber flap which seamlessly extend the chocolate cream. A Covered see, with the help of a spoon, the ways we make peaks (You can also make stripes with a fork, straight, rolling … There are several possible and typical decorations of Christmas trees). We, back, in the refrigerator to harden chocolate.
  14. After one hour, decoration finished placing red fruit and leaves at will.

I hope you liked the recipe. Just recommending that you bring forth the fridge a while before serving so that the coverage is chocolate “less crisp”, although, it is also possible that you like and… See you soon !!

Encar

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