Make your own Christmas Logcakes with Thermomix®

Make your own Christmas log cakes with Thermomix® The cake represents the yule log that families would burn starting on Christmas Eve, which symbolizes the new year to come and brings good luck to the family

What’s more special than homemade food? Your loved ones will surely be impressed. You get to choose the freshest ingredients and get creative with the flavours, toppings and decorations to your own preference! It’s heart-warming and the food made is filled with love and passion

Black forest Christmas yule log

Ingredients

Chocolate sponge

4 eggs
140 g white sugar, plus extra for sprinkling
20 g cocoa powder
140 g plain flour
1 tsp baking powder

Black forest filling

500 g pouring (whipping) cream
2 tbsp caster sugar
30 g cocoa powder, sieved
2 – 3 tbsp Kirsch (see Tips)
300 g fresh cherries, pitted and cut into halves (see Tips)
icing sugar, for dusting

Preparation

Chocolate sponge

Preheat oven to 180°C. Line a baking tray (30 x 40 cm) with baking paper and set aside.
Insert butterfly whisk. Place eggs and sugar into mixing bowl and whip 7 min/37°C/speed 3, without measuring cup, until fluffy.
Add cocoa powder, flour and baking powder, then mix 15 sec/speed 2. Remove butterfly whisk. Spread mixture evenly over prepared baking tray into a rectangle approx. 25 x 38 cm and bake for 8 minutes (180°C). Clean and dry mixing bowl and butterfly whisk.
Sprinkle a silicone bread mat (that is larger than the sponge cake) or a piece of baking paper generously with sugar. While still warm, turn out sponge onto prepared mat and peel off the baking paper attached to sponge. With the long edge facing you, use a sharp knife to gently score an indentation (don’t cut all the way through), approx. 1 cm from edge, from one end to the other. From this scored edge, start to roll up sponge while still warm and malleable, using the bread mat or baking paper to help roll sponge tightly. Set aside to cool for approx. 1 hour.

Black forest filling

Insert butterfly whisk. Place cream, sugar and cocoa powder into mixing bowl and whip until firm peaks form/speed 3. Remove butterfly whisk. Transfer into a bowl.
Carefully unroll cooled sponge. Drizzle sponge with Kirsch, then spread with two-thirds of the whipped cocoa cream, leaving a 1 cm border around the edge. Arrange cherries over cocoa cream, then carefully roll cake into a log shape, using the bread mat or baking paper to assist. Cover log with remaining cocoa cream, using a fork to create a tree bark design if desired. Dust with icing sugar just before serving.

Check out these recipes on Cookidoo® for more Christmas cake ideas this season