This article is also available in: Italian
The Christmas roll is a Christmas cake shaped like a tree trunk, usually covered with chocolate or coffee cream and icing, filled with jam, reminiscent of the traditional Yule log.
PREPARATION TIME 45 minutes
COOKING TIME 30 minutes
• 90g “00” flour
• 120g confectioners’ sugar
• 4 large eggs
• 1 tbsp lemon juice
• 1 tbsp baking powder for desserts
• A pinch of salt
• 150g raspberry jam
• 200g minced dark chocolate
• 150ml double cream
• 1 tsp confectioners’ sugar
• Beat egg yolks with sugar until foamy. Whip egg whites with a pinch of salt until stiff peaks form. Stir in beaten yolks, alternating with sifted flour and baking powder. Combine ingredients with a lifting motion and add lemon juice.
• Line a 35×45 cm baking tray with parchment paper. Place the dough on the baking sheet, patting it with a spatula.
• Bake at 170°C for 15-20 minutes. Remove from the oven and let cool. Turn the baking sheet upside down over a kitchen towel. Remove the parchment paper, being careful not to ruin the surface of the dough.
• Wrap the dough into the kitchen towel and roll it up. Let it cool.
• Spread the raspberry jam on the roll’s surface, leaving some millimetres clean on each side.
• Wrap the roll into cling film and keep in the fridge for 1 hour.
• Start preparing the chocolate topping. Use a double boiler to melt minced chocolate with double cream and sugar. Stir gently until the cream is dark and smooth. Let it cool.
• Use a whisk to beat the mixture until it is thick and foamy. Spread the chocolate topping all over the roll.
• Use prongs or a toothed pastry spatula to cut some ornamental lines all over the roll.
• Cut obliquely one of the two extremities and pace it sideways to simulate a real trunk.
• Keep it in the fridge for at let 2 hours before serving.