Christmas Book

Ingredients for 1 servings:

• 4 eggs, separated
• 200 g flour
• 160 g sugar
• 1 tsp baking powder
• Sugar to fall
• 100 g dark chocolate
• 150 g butter
• 100 g sugar
• 1 tsp instant coffee powder
• 50 g chocolate (milk)
• n. B. Icing sugar for dusting

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

French Christmas cake

For the sponge cake, beat the egg yolks with sugar until very fluffy. Sift the flour and baking powder, then add a tablespoon at a time to the egg and sugar mixture and mix well. Beat the egg whites until very stiff and carefully fold them into the egg yolk mixture. Spread everything evenly on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for approx. 12 to 15 minutes. Immediately after baking, turn the base out onto a sugared tea towel. Remove the baking paper and roll up the dough. For the filling, melt the chocolates in a bain-marie. Beat the butter and sugar until fluffy. Add the chocolate and, if desired, coffee grounds and mix well. Refrigerate the cream until it is easy to spread. Remove the dough from the towel and spread half of the cream on the inside, then roll it up again. Cut both ends of the roll diagonally in the same direction and stick the cream sections onto the roll as branches. Spread the rest of the cream on the outside of the roll. Use a fork to create a tree bark pattern in the cream. Refrigerate until ready to serve. If desired, dust with powdered sugar to create a “snow” effect and decorate with fir branches.