The “Log” cake is deservedly popular among lovers of homemade desserts. One of its advantages is the simple cooking process, which even those who are just beginning to comprehend the culinary art can do.

“Log”, prepared according to the classic recipe, tastes like “Napoleon”. It is made from puff pastry - homemade or store-bought. If the dough was stored in the freezer, defrost it in advance.

The following ingredients are prepared for the cake:

• 450 g puff pastry (preferably without yeast);
• 300 g condensed milk;
• 300 g butter.

Step-by-step instruction:

1. Roll out the dough so that you get a rectangle no more than 5 mm thick.
2. Strips about 1.5 cm wide are cut from it.
3. Cover the baking tray with baking paper, place the strips at a short distance from each other and place them in the oven (200-220°C). After 10-15 minutes. The puff pastry sticks will be ready.
4. Remove the baking sheet from the oven to allow the strips to cool.
5. Proceed to preparing the cream. Beat the butter, add condensed milk to it and mix everything well again until smooth.
6. Place cling film on the table in 2 layers. A small layer of cream is spread over it so that several puff sticks fit on it. There should be a small gap between the sticks.
7. The cream is again placed on the strips. And so several more layers are formed.
8. The result should be a log-shaped cake, completely covered with cream on all sides.
9. It is wrapped tightly in film and placed in the refrigerator for 10-12 hours.

The easiest way to decorate a cake is to crush a few puff sticks and sprinkle the crumbs over the dessert after it is removed from the refrigerator.

You can decorate a sweet dish in a more original way:

• grated chocolate;
• chopped nuts;
• coconut shavings;
• berries, pieces of fruit.

Simplified cookie recipe

If you don’t want to bake, you can simplify the task by preparing the “Log” cake from cookies according to an easy recipe.

For preparation you need:

• 400 g of regular shortbread cookies (“Sugar”, “Strawberry”, “Jubilee”);
• 100 g butter;
• 1 can of condensed milk;
• 2 tbsp. l. cocoa powder;
• 100 g walnuts.

For decoration:

• 1 egg white;
• 1/3 cup of powdered sugar (if the ingredient is missing, use sugar).

Step-by-step instruction:

1. The cookies are crushed into crumbs or into larger pieces, as you like.
2. Chopped nuts are added to the cookies.
3. Cocoa is added to the resulting mixture.
4. Then add softened butter (take it out of the refrigerator in advance).
5. Lastly, condensed milk is poured into the mixture.
6. All components are thoroughly mixed until smooth.
7. The resulting dense mixture is placed on a dish, giving it the shape of a log.
8. Beat the egg whites with powdered sugar until thick.
9. Cover the cake with the prepared glaze.
10. Place the “Log” in the refrigerator for 1 hour.

From biscuit dough

You can also make the “Log” cake from a biscuit base.

For the test take:

• 125 g sugar;
• 100 g flour;
• 4 eggs;
• 1 tsp. baking powder;
• 60 g butter;
• a pinch of salt;
• 1 tbsp. l. warm water.

For layering and decoration you need:

• 200 g powdered sugar;
• 150 g soft butter;
• 100 g dark chocolate.

First prepare the dough:

1. The whites are separated from the yolks.
2. Pour sugar into the container with the yolks, beat this mixture with a mixer. The mass should lighten and become fluffy.
3. Add softened butter to the yolks and sugar and mix.
4. Pour flour, baking powder and warm water into the mixture and whisk everything thoroughly again.
5. Move on to the whites: add a pinch of salt and beat until fluffy (the mass should turn white).
6. Place the whipped whites into the bowl with the dough and mix well.
7. Cover the baking tray with baking paper, place the dough on it, distributing it evenly.
8. The biscuit is kept in the oven at 180°C for 10-12 minutes.
9. After removing from the oven, the dough is allowed to cool for 3 minutes, after which they begin to carefully roll it into a roll (along with baking paper).

The biscuit is left rolled up and the cream begins to be prepared:

1. Melt dark chocolate in a water bath.
2. Beat the butter, adding powdered sugar in small portions.
3. Pour melted chocolate into the butter-sugar mixture and continue beating until smooth.

Divide the cream so that there is enough for a layer and for the top coating.

The sponge cake is unrolled and evenly covered with a layer of chocolate cream. Roll it again (without paper). Place a thick layer of cream on top of the cake, decorate it if desired, and let it sit for a while.

Cake "Creamy Log"

“Creamy log” is a delicious delicacy that is prepared without baking. Its only drawback is that not all ingredients may be on hand.

For the cake you will need:

• 400 g whole milk;
• 70 g butter;
• 100 g hazelnuts;
• 400 g sugar;
• 1 tbsp. l. molasses;
• 70 g powdered sugar.

Step-by-step instruction:

1. The nuts are dried a little in the oven, after which they are crushed into crumbs, after cleaning them.
2. Mix milk and sugar in a saucepan.
3. The mixture is left to simmer and stirred from time to time. The color of the mass should become darker.
4. After about 20-25 minutes. add molasses to the pan. Cook for about 10 minutes more.
5. Remove the resulting fudge from the heat and cool slightly. Add butter to it and begin to beat. The result should be a light brown mass. A small amount (about 100 g) can be set aside to decorate the cake.
6. Add nuts and powdered sugar to the fudge and mix well.
7. You can form the cake on film or place it in a mold previously covered with parchment. Keep in the refrigerator for 4 hours.

For decoration you should take:

• 100 g fondant;
• 40 g soft butter.

Beat the butter with fondant and decorate the cake with the finished cream. You can use nuts for decoration.

Dessert with coffee flavor

The usual taste of “Log” can be slightly varied by adding coffee to the cream. Puff pastry sticks are baked in the same way as indicated in the classic recipe.

How to cook “Birch log”

Birch Log Cake is an original variation of a dessert that is considered relatively easy to prepare.

The following components are taken for the test:

• 3 eggs;
• 2/3 cup sugar;
• 3 cups flour;
• 1 tsp. soda;
• 2 tbsp. l. honey

For the cream you need to take:

• 2/3 cup sugar;
• 300 g curd mass;
• 3-3.5 cups sour cream.

For decoration: small chocolate strips or grated chocolate.

Cooking steps:

1. Add sugar and honey to the eggs and mix well.
2. Then add soda and flour, knead the elastic dough.
3. The dough is divided into 3 equal parts, rolled into a rectangle, cut into strips no more than 2 cm wide (you can do this directly on a baking sheet).
4. Place baking paper on a baking sheet. The dough is laid out on it: try not to move the strips close to each other so that they do not stick together.
5. Keep in the oven for about 6 minutes. at 220°C. The dough should be browned.
6. The baking sheet is removed from the oven. If necessary, finished sticks can be shortened by trimming their edges.
7. Then prepare the cream by whipping sour cream and sugar. Add the curd mass to the mixture and stir until thick. The cream should have such a consistency that it can be poured.
8. The cake can be formed on cling film or foil (or use 2 types of wrapping at once). A little cream is poured onto the film, sticks are placed on top, cream is placed on them again - and so on until all the ingredients are used. The sticks should be completely covered with cream.
9. The delicacy is shaped like a log and wrapped in foil or film. Place in a cold place for 8 hours. Once removed from the refrigerator, decorate with long pieces of chocolate or apply stripes using chocolate chips.

Separate the whites from the yolks, mix the yolks with 100 g of sugar, beat with a mixer into a fluffy light mass. Sift flour and cocoa into the yolk mixture. Beat the whites into a strong foam, add them to the dough in three additions, stirring gently.

Line a rectangular baking tray with a sheet of baking paper and pour the dough onto it. Bake in an oven preheated to 220°C for 8–10 minutes.

For the syrup, combine the remaining sugar and orange juice in a saucepan. Stirring, bring to a boil, cook for 3 minutes. Remove syrup from heat and cool completely.

Carefully turn the finished biscuit onto a wire rack and remove the paper. Cover the sponge cake with a towel and set aside.

For the cream, place an empty bowl in the freezer for 15 minutes. Bring 150 ml of cream to a boil, add finely chopped chocolate, melt and cool slightly. In a chilled bowl, whip the remaining cream until stiff. Gently mix the chocolate mass and cream.

Place the sponge cake on a large piece of cling film and coat evenly with the orange syrup. Place a little more than a third of the cream on the sponge cake and sprinkle with chopped candied fruits. Helping yourself with film, roll the sponge cake along the long edge. Wrap in film and place in the refrigerator for 2 hours.

Cut 2 biscuit circles and glue them onto the roll using cream, as if they were branches. Cover the rest of the roll with the remaining cream. Using a fork, make grooves to create a bark out of the cream. Garnish with lime leaves and currants.

A quick no-bake cake that can surprise guests and loved ones - creamy “Log” made from store-bought cookies. The recipe is notable for the fact that you can prepare a delicious dessert even without an oven, for example, at the dacha or on vacation. Spend just a little time and surprise everyone with a delicate, rich and soft dessert in chocolate glaze. Cooking time – 50 minutes. Type – desserts without baking.

1. Cookies like “Baked milk” - 800 grams.
2. Butter – 250 grams.
3. Peeled and crushed nuts – 1 cup.
4. Condensed milk – 380 grams. If you use ready-made chocolate condensed milk, do not use cocoa powder.
5. Cocoa powder – 4 tbsp. spoons.

Cooking process

Let's prepare the dry ingredients:

1. Crush the cookies with a rolling pin into crumbs, not very fine. Don't turn it into dust, the pieces should be medium in size.
2. Dry and chop walnuts (hazelnuts, almonds, cashews, whatever you can find).
3. Mix nuts and cookies in a deep bowl.

Forming “Log”:

1. Heat the butter, cool slightly and mix with condensed milk (uncooked).
2. Add cocoa and gradually bring to a boil.
3. Pour this mixture over the dry part of the cake - nuts and cookie crumbs. Mix and place the still warm mass into a tight bag.
4. We compress the mixture directly in the bag to form a cylinder - our future log. Tie the edges of the bag tightly and put it in the refrigerator for at least 2 hours. To make the cake even, you can tie it with threads.
5. We take out and decorate the cake: pour melted dark chocolate, sprinkle with nuts, ready-made dragees or figures.

Cut into pieces, the cake can be decorated with whipped cream and lightly sprinkled with cocoa. Sliced ​​fruits or whole strawberries or raspberries also look beautiful.

More

Good afternoon, our dear subscribers and readers!

The promised dessert recipe with a minimum of calories in its composition.

Learn all the technology and cook with pleasure and joy Chocolate brownie looks like beautiful log in a blooming spring forest.

You will find even more desserts and healthy non-sweet sweets on our website, here you go.

This is a cake I will cook for you to order, if you live in the same city or region with me!

How to quickly make chocolate cake

Ingredients:

• Whole grain wheat flour – 50 – 55 g
• Almonds – 55 g
• Himalayan salt – a pinch
• Natural cane sugar! – 30 g
• Baking powder or baking soda (real) – 7 g
• Drinking water – 100 ml
• Cocoa powder without additives, natural – 20 g

For the glaze:

• Natural cocoa, like chocolate, but without additives and without sugar at all! – 30 g
• Vegetable milk (today I used hazelnuts) – 25 ml
• Date pekmez (you can use any natural one, without sugar) – 20 – 25 g

Yield of the finished cake: 4 things. 90 – 100 g each

Cooking technology: everything is uniquely simple, well..... maybe beginners in the confectionery business will have to try))

Cook together!

1. Mix all the dry mixture (pre-grind the almonds in a blender to the state of flour crumbs), except for the cocoa powder

2. Add water and cocoa and knead the dough, like for pancakes

5. Prepare the glaze:

• Remove from the water bath, add vegetable milk and syrup

6. Lubricate the surface of the hot semi-finished product with hot glaze (DO NOT miss this moment!)

7. Only after this process do we cool the dessert

8. We decorate, surrendering to our imagination))

Ready! Chat with family and friends over a pleasant tea party!

Good luck with your cooking! I look forward to your comments.

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Traditional butter log

Ingredients

300 g sugar, 150 g molasses, 300 g peeled sweet almonds, 300 g heavy cream, 350 g butter, 100 g condensed milk, vanillin on the tip of a knife.

Cooking method

Chop almonds and fry in a dry frying pan.

Whip the cream with sugar. Heat, stirring, over low heat until boiling. Cook for 10 minutes, add molasses, cook for another 10-15 minutes.

Cool the cream syrup to 40–45 °C, mix with softened butter (200 g), add vanillin. Beat for 10 minutes, mix in nuts.

Form a bar from the prepared mass. Beat the remaining butter with condensed milk. Using a pastry syringe, decorate the product with cream. Place the butter log in a cool place for 3 hours, then cut into slices and serve.

This text is an introductory fragment.

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