Log Cake with Cream

Name: Log Cake with Cream - Ozana H.
Ingredients: For the base: 8 egg whites; 15 tablespoons of sugar; 8 tablespoons of ground walnuts; 1 tablespoon of flour. Cream: 200 g butter; 200 g powdered sugar; 2 tablespoons of cocoa; 4 egg yolks.

Dessert - Log Cake with Cream by Ozana H. - Recipia

Buturuga Cake with Cream – A Holiday Delight General Description: Buturuga Cake with cream is an irresistible dessert, full of flavor and with an attractive appearance, perfect for bringing a touch of magic to the holiday table. This cake is a delicious combination of fluffy meringue layers and a fine cream, which can easily be adapted according to individual preferences. Whether you choose to decorate it with ground walnuts or hazelnuts, this cake will delight every guest. Preparation Time: 30 minutes Baking Time: 25-30 minutes Total Time: 1 hour Number of Servings: 12 Ingredients: For the meringue: - 8 egg whites - 15 tablespoons of sugar - 8 tablespoons of ground walnuts - 1 tablespoon of flour For the cream: - 200 g butter (at room temperature) - 200 g powdered sugar - 2 tablespoons of cocoa - 4 egg yolks Ingredient Details: - Egg whites: Provide the cake with a light and fluffy texture. Make sure there are no traces of yolk left, as its fat can prevent the egg whites from whipping well. - Sugar: Essential for achieving a firm meringue. You can use white sugar or vanilla sugar for an extra flavor. - Ground walnuts: Add a rich flavor and delicious texture. You can also use almonds or hazelnuts, depending on your preferences. - Butter: Ensure it is at room temperature for easy incorporation into the cream. - Cocoa: Choose a good quality cocoa for an intense taste. Step by Step – Preparing Buturuga Cake with Cream 1. Preparing the meringue: - Start by preheating the oven to 180°C. This will ensure even baking of the meringue layers. - In a large bowl, beat the egg whites with a mixer on high speed until foamy. Gradually add the sugar, one tablespoon at a time, continuing to mix until you achieve a firm and glossy meringue. - Gently fold in the ground walnuts and flour, mixing with a spatula in an up-and-down motion to avoid losing volume. - Pour the mixture into a baking tray lined with parchment paper (recommended size: 25x35 cm). Level the surface with a spatula. - Bake the meringue in the preheated oven for 25-30 minutes, or until it turns golden and passes the toothpick test (inserted in the center, it should come out clean). - After baking, let the meringue cool for a few minutes, then turn it out onto a damp towel. Carefully remove the parchment paper and roll the meringue on the towel, forming a log. Let it cool completely. 2. Preparing the cream: - In a separate bowl, cream the butter with the powdered sugar until creamy and airy. Add the cocoa and continue mixing. - Incorporate the egg yolks, one at a time, mixing well after each addition until you obtain a smooth and homogeneous cream. 3. Assembling the cake: - Carefully unroll the cooled meringue and spread the cream evenly over the entire surface. - Roll the meringue back up with the cream, being careful not to break it. - Spread a thin layer of cream on the outside of the cake and then cover it with ground walnuts or decorate with hazelnuts for an attractive appearance. 4. Cooling and serving: - Allow the Buturuga Cake with cream to chill in the refrigerator for at least 2 hours before slicing and serving. This resting time will allow the flavors to meld perfectly. Useful Tips: - If you want to add a touch of originality, you can try replacing part of the ground walnuts with coconut flakes or grated chocolate. - Buturuga Cake pairs perfectly with a cup of fruit tea or a glass of cold milk, enhancing the sweetness of the cream. - If you have leftover egg whites, you can also make meringues or pavlovas, excellent for use in other desserts. Nutritional Benefits: This cake contains protein from the egg whites, healthy fats from the butter, and antioxidants from the cocoa. It is a dessert that, when consumed in moderation, can be part of a balanced diet. Frequently Asked Questions: 1. Can I use margarine instead of butter? Answer: Yes, you can use margarine, but the texture and taste will be slightly different. 2. How can I make the cake less sweet? Answer: You can reduce the amount of sugar in the cream, thus adjusting the overall sweetness. 3. Is there a gluten-free version? Answer: You can replace the flour with a gluten-free flour, but make sure to follow the correct proportions. 4. Can I add fruits? Answer: Absolutely! Berries or banana slices can add a fresh and delicious note. Buturuga Cake with cream is not just a dessert, but also a culinary experience that brings joy and nostalgia in every slice. I wish you great success in preparing it and enjoy every bite!

Log Cake with Cream

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