Ingredients
For the biscuit (Génoise):
- Eggs: 4 to 5 (whites and yolks separated).
- Sugar: 100g.
- Flour: 100g (sieved).
- Butter: 30g (melted and cooled).
- Vanilla sugar or vanilla extract: 1 teaspoon.
- Baking powder: 1/2 teaspoon.
For the filling (whipped cream or ganache):
- Whole liquid cream: 250ml (very cold).
- Icing sugar: 50g.
- Optional: Cocoa powder or vanilla for flavoring.
For the chocolate icing (bark):
- Dark chocolate: 200g.
- Liquid cream: 100ml.
- Butter: 20g.
Instructions
1. Prepare the sponge cake:
- Whisk the egg yolks with the sugar and vanilla until the mixture whitens and becomes foamy.
- In another bowl, beat the egg whites with a pinch of salt until they are well combined. farms.
- Gently incorporate the sifted flour and yeast into the yolk mixture. Add the melted butter.
- Finally, incorporate the egg whites delicately using a spatula so as not to break up the air.
- Spread the dough on a baking sheet lined with parchment paper. Cook at 180°C for approximately 10 to 12 minutes.
2. Rolling:
- As soon as it comes out of the oven, turn the biscuit over on a clean, damp cloth.
- Carefully remove the parchment paper and roll the biscuit tightly inside the cloth. Leave to cool in this position (this prevents the biscuit from breaking later).
3. Prepare the filling and icing:
- Garnish: Whip the cold liquid cream with the icing sugar until you obtain firm whipped cream.
- Frosting: Melt the chocolate, cream and butter together in a bain-marie until smooth. Let cool until thick enough to spread.
4. Assembly:
- Gently unroll the cooled biscuit. Spread the whipped cream evenly over the entire surface.
- Roll the biscuit again (without the cloth this time).
- Cut a small diagonal slice from one end and attach it to the side to imitate the knot of a branch.
5. Decoration:
- Cover the entire log with the chocolate icing.
- Use a fork to draw long lines to mimic the texture of tree bark.
- Sprinkle with icing sugar for the “snow” effect