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Christmas Log
Published 4 Dec 2018
Category : Low in salt
Type : Dessert
Difficulty : Beginner
Directions : 25 minutes
Cooking time : 25 minutes
Price range : Cheap
Ingredients 4 Number of people
Rolled biscuit
2 whole eggs
50g sugar
50g flour
Filling
40g chestnut cream
Glazing and decoration
40g dark chocolate
2 tablespoons low-fat liquid fresh cream
Coconut powder
Christmas decoration peaks
Directions
1. Separate the yolks from the whites. Beat the egg yolks with the sugar. Stir in the sifted flour.
2. Beat the egg whites until stiff and gently fold in.
3. Spread this dough in a rectangular mould covered with a baking sheet. Bake for 5 to 6 minutes in an oven at 180°C.
4. Keep an eye on the baking and unmould hot on a baking sheet. Roll the biscuit without delay and cool on a rack.
5. Melt the chocolate in a water bath, add the fresh cream. Unroll the biscuit and spread with chestnut cream.
6. Roll up again without the baking sheet and cut off the ends of the cake to even out the edges.
7. Coat with the chocolate sauce. Sprinkle with grated coconut and decorate with the peaks.
Notes/Tips
This recipe, ideal for diabetics, is made up of essential ingredients in holiday menus. Serve cold.
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