Biscuit log cake

Name: Biscuit log cake
Ingredients: 60 ml milk; 80 g granulated sugar; 2 tablespoons milk; 2 tablespoons gluten-free flour Mix Pattiserie or Dr. Schär; 200 g butter at room temperature; 2 tablespoons and 1/2 tablespoon cocoa; 16 sweet round biscuits about 5 cm across; 70 g white chocolate; 15-20 g butter; 2 teaspoons milk; 500 ml water for the bain-marie; 70 g walnuts

Dessert - Biscuit log cake by Saveta P. - Recipia

Biscuit log cake is made with round biscuits, cocoa buttercream and butter, then topped with white icing and walnuts. The slice looks like a little log, with alternating layers of biscuit and cream, like a biscuit cake with white chocolate. I cut it into thin slices so the layers show clearly. Preparation: 35 minutes. Cooking: 14 minutes. Resting: 7 hours and 32 minutes. Total time: 8 hours and 21 minutes. Servings: 8. Approximately 440 kcal and 7 g protein per serving.

Ingredients

For the cream

60 ml milk
80 g granulated sugar
2 tablespoons milk
2 tablespoons gluten-free flour Mix Pattiserie or Dr. Schär
200 g butter at room temperature
2 tablespoons and 1/2 tablespoon cocoa

For assembly

16 sweet round biscuits about 5 cm across

For the icing

70 g white chocolate
15-20 g butter
2 teaspoons milk
500 ml water for the bain-marie

For finishing

70 g walnuts

Preparation

1. Heat 60 ml milk with the sugar. Mix the flour with 2 tablespoons cold milk, pour it into the hot milk and cook the cream for 4 minutes, stirring, until thickened. Leave it to cool for 30 minutes. 2. Beat the softened butter with the cocoa, then mix in the cooled cream. Put about 60% of the cream into a piping bag or scoop it up with a teaspoon. Spread the cream over the middle of each biscuit, then stack the biscuits into a little tower, with even layers. 3. Cut a large piece of cling film. Lay the tower in the middle of the film, wrap it tightly, gather the ends and roll it on the counter until it has an even shape. Put it in the freezer for 25 minutes. 4. Remove the film and cover the log with the remaining cream, using a spatula. Wrap it again, roll it gently on the counter and smooth the ends with your palms. Put it in the freezer for at least 30 minutes. 5. Meanwhile, heat the oven to 180°C. Spread the walnuts on a baking tray lined with baking paper and toast them for 10 minutes, until lightly coloured. Leave them to cool, then crush them into suitably sized pieces, not powder. 6. Five minutes before taking the log out of the freezer, grate the chocolate. Put 500 ml water in a pot and bring it to a boil, then turn off the heat. Set the butter for the icing, the milk and the chocolate in a smaller bowl over the water, and stir until melted. Leave the icing for 7 minutes, until it thickens but is still runny. 7. Take the log out of the freezer and remove the film. Put it on a serving platter and spoon the icing over the top, letting it run down the sides. 8. While the icing is soft, sprinkle over the walnuts and press them in very gently with your fingers. 9. Chill the cake for at least 6 hours, then slice it with a very sharp, narrow-bladed knife.

Notes

For a gluten-free version, use certified gluten-free biscuits and keep the gluten-free flour; the milk and butter are dairy, and walnuts are allergens. A thin slice goes well with black coffee. Firm, round biscuits about 5 cm across are easier to stack into a straight little tower. If they are larger or smaller, the shape of the log will change a little too, so choose biscuits of a similar size. The cooked cream must be completely cool when you mix it with the butter; if it is still warm, the butter will soften too much. Good-quality white chocolate melts more evenly, and if the icing thickens before you spread it, you can warm it again briefly over a bain-marie. Don’t rush the slicing: a thin, very sharp knife keeps the edges of the layers neat. You can make the log a day ahead; keep it covered in the fridge and eat it within 3 days.