Chocolate Cream Log Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 4.95 g | (5 %) | ||
| Fat | 32.9 g | (28 %) | ||
| Carbohydrates | 39.59 g | (26 %) | ||
| Sugar added | 12.82 g | (51 %) | ||
| Roughage | 0.02 g | (0 %) |
| Vitamin A | 301.17 mg | (37,646 %) | ||
| Vitamin D | 0.56 μg | (3 %) | ||
| Vitamin E | 1.09 mg | (9 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 1.03 mg | (9 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 12.51 μg | (4 %) | ||
| Pantothenic acid | 0.51 mg | (9 %) | ||
| Biotin | 5.47 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 0.21 mg | (0 %) | ||
| Potassium | 135.45 mg | (3 %) | ||
| Calcium | 76.05 mg | (8 %) | ||
| Magnesium | 17.14 mg | (6 %) | ||
| Iron | 1.04 mg | (7 %) | ||
| Iodine | 27.26 μg | (14 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 19.46 g | |||
| Cholesterol | 182.41 mg |
Ingredients
- For the cake:
- 6 egg yolks
- 80 grams sugar
- 1 pinch salt
- 1 generous pinch grated Lemon peel
- 3 egg whites
- 60 grams Pastry flour
- 2 Tbsps cornstarch
- sugar (to turn out)
- For the chocolate cream:
- ½ l milk
- 2 Tbsps sugar
- 1 packet Chocolate pudding powder (500 ml milk)
- 50 grams Dark chocolate
- 400 grams softened butter
- 50 grams powdered sugar
- to garnish
- 200 grams Fondant
- cocoa powder
Preparation steps
Preheat the oven to 200°C (approximately 40°F).
For the cake: Mix the egg yolks with half the sugar, the salt and the lemon zest until fluffy. Whip the egg whites until stiff, gradually sprinkling in the other half of the sugar. Beat the yolk mixture into the egg whites with a whisk. Mix the flour with the cornstarch mix. Sift over the egg mixture and fold in. Line a baking sheet with parchment paper. Evenly spread the batter on the baking sheet and bake for 10-12 minutes. Remove the cake from the oven and turn out onto a tea towel sprinkled with sugar. Remove the parchment paper. Using a kitchen towel, roll up the cake lengthwise and let cool.
For the chocolate cream: Cook a pudding mix according to the package with the milk and sugar. Let cool.
Melt the dark chocolate over a pan of hot (not boiling) water. Beat the butter with the powdered sugar until fluffy. Add to the melted, cooled chocolate. Gradually spoon in the cooled pudding (remove the pudding skin if necessary).
Carefully unroll the cake roll and remove the towel. Spread approximately one third of the cream onto the cake and roll it up again.
Cut the cake roll diagonally about a quarter of the length. Place the cut piece against the longer piece to create the joint of the tree branch. Cover the entire cake with the remaining cream. Smooth and use a toothpick to draw a tree bark pattern in the cream. Refrigerate at least 2 hours.
For decorating: Create mushroom shapes from fondant and place on the tree trunk. Sprinkle with cocoa.
