Christmas Bismarck oak with buttercream

Ingredients for 8 servings:

• 6 eggs, whole
• 175 g powdered sugar
• 210 g flour, type 405, sieved
• 1 pinch(s) of baking powder
• 1 pack of vanilla sugar, bourbon
• 250 g butter, sweet cream
• 100 ml milk
• 2 eggs, size L
• 180 g sugar
• 4 packs of vanilla sugar, bourbon
• Coffee powder, instant (optional)
• Dark chocolate coating

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Christmas Book

Beat the eggs (room temperature!) with the powdered sugar and vanilla sugar on high speed until frothy. Mix the flour with the baking powder and fold in with a whisk. Preheat oven to 150-175°C (fan oven). Place the dough on a baking sheet lined with Teflon nonstick baking foil and bake for about 20-25 minutes. The dough shouldn’t get too dry, otherwise it will break when rolled up. Check after 20 minutes; if you place your hand on it, it should feel like cotton wool. Remove the dough from the pan and shape it into a roll using a sugar-dusted kitchen towel. Allow the dough to cool completely. Meanwhile, bring the milk to a boil with the sugar (instant coffee powder), and vanilla sugar. Whisk the eggs. Add the hot milk a tablespoon at a time – be careful not to curdle the eggs! Bring briefly to a boil, then place the pan in ice-cold water to cool quickly. Whisk the softened butter thoroughly (heated). Carefully stir the cooled butter into the cream using a mixer. Spread two-thirds of the cooled buttercream onto the cooled Swiss roll and roll it up again using the tea towel. Cut off the ends diagonally and place them on the tree trunk as branches. Spread the remaining buttercream on the outside. Dip a fork into the melted chocolate coating and use it to decorate the roll.