Moka Christmas log

Ingredients

For 4 servings

• •4 4 Egg(s)
• •80 g 80 g Wheat flour
• •40 g 40 g Hazelnut powder
• •100 g 100 g Sugar powder
• •0.5 sachet 0.5 Chemical Yeast Bag
• •1 1 pinch(s) Salt
• •4 c. à soupe 4 tablespoons Coffee
• •3 3 Egg(s)
• •200 g 200 g Soft butter
• •100 g 100 g Sugar powder
• •3 c. à café 3 coffee c. Coffee extract

Method

1. 1.Start your Christmas dessert by making moka cream. Cut the softened butter into small dice and crush it with the fork to get an ointment butter.
2. 2.Break the eggs in a bowl with the sugar powder. Place this bowl on a saucepan filled with water and heat in a water bath. Move the preparation with a wooden spoon until a ribbon is formed. Add the coffee extract and let cool the moka cream. When it is cold, add the butter into the ointment. Reserve the moka cream in the refrigerator.
3. 3.Meanwhile, prepare the genoise. Preheat the oven to 200°C (thermostat 7).
4. 4.Separate the white from the egg yolks. Using an electric drummer, mount the whites in firm snow with a pinch of salt.
5. 5.Beat the egg yolks with the sugar powder until the household bleaches. Then add the sieved wheat flour with the chemical yeast and then the hazelnut powder. Mix well.
6. 6.Cover a baking sheet with sulfurized paper. Spread the genoise paste in a uniform layer. Bake for 10 minutes.
7. 7.At the outlet of the oven, remove the genoise on a damp towel. Moisten it with strong coffee, using a brush. Then spread the biscuit with half the moka cream. Roll the Christmas log to the moka. Then cover it with the rest of the cream by forming veins to remind the wood. Book your Christmas log in the moka refrigerator for at least 1 hour before the tasting.