Ingredients for the sponge cake
- 4 medium eggs
- 130 g granulated sugar
- 125 g all-purpose flour
- 1 vanilla vial
Ingredients for the filling
- 1 box ION PATISSERIE COVER CREAM
- fruit of your preference or nuts
Decorating ingredients
- 1 box ION PATISSERIE FONDUE
- fruit of your preference or nuts
Method for the sponge cake
In a mixer’s bowl, using the whisk attachment, beat the eggs and sugar on medium to high speed, until it gets really fluffy. Then, using a mariz add the flour, which has already been sifted, and vanilla. Stir constantly with the mariz, until all the ingredients are homogenized.
Then, pour the mixture into a 30×35 cm baking pan, which has already been lined with parchment paper. Bake in a preheated oven, on the middle oven rack, at 180 C fan for about 10-12 minutes.
After the sponge cake is baked, remove it from the oven and place it with the baked side on a new parchment paper. Remove the paper it was baked on, and with a knife cut about 1 cm on all 4 sides to remove the crunchy piece so that the sponge cake can be rolled without breaking.
Using a new sheet of parchment paper, roll the sponge cake along with the paper and set it aside, until cool.
Decorating method
Heat over a bain-marie ION PÂTISSERIE FONDUE, without covering it with its lid, until it melts.
Then, cover your working surface with 25×30 cm parchment paper and pour the melted fondue. Right after, cover it with the same measure piece of parchment paper and by using a rolling pin spread the fondue in between the two sheets, making sure to spread it evenly.
Finally, take an empty large plastic water bottle and roll the sheets of parchment paper with fondue on it. Stick the edge with adhesive tape, so that it does not unfold. Next, immediately place it in the freezer, until it chills well.
To assemble
Heat over a bain-marie ION PATISSERIE COVER CREAM, without covering it with its lid, until it melts. Then, unfold the sponge cake and pour on the top of it ¾ of the cover cream. Evenly spread the cover cream over the whole surface of the sponge cake, and then add as much fruit or nuts as preferred on top. Right after, roll the sponge cake again but this time without closing the parchment paper internally.
After rolling it, if preferred, cut a piece of the log sideways with a serrated knife and place it with the slanting side on the other piece, to give it the shape of a real log.
Then, place the log on the serving dish, which should fit in the fridge. Evenly spread the remaining melted cover cream over the whole surface, until cover the log.
Finally, take the sheet with fondue out of the freezer, remove the plastic bottle without unrolling the sheet with the fondue and smash it slightly by hand.
Afterwards, remove the sheet and take the smashed pieces of frozen fondue and apply them along the length of the log, in order to cover the whole surface and give the look of a real log. Then, dust with icing sugar and decorate with fruit or nuts.
Refrigerate to keep it cool.
