Ingredients
- 30 chestnuts
- 5 eggs
- 2 filling over layer of frosting (thin)
- 1 egg yolks
- 1 at speed
- 1 jelly roll by greasing it (pan)
- 1/2 frosting evenly over cake
- 3/8 whites yolk mixture to lighten it (into)
- 950 gr sugar
- 120 ml cream
- 110 gr butter
- 100 gr butter
- 95 gr cake flour
- 32 gr corn syrup
- 26 gr sugar
- 16 gr cocoa powder
- 16 gr vanilla extract
- 10 gr instant coffee
- 3 gr baking powder
- 1 gr salt
- 1 gr salt
end of chilled cake; cut and reserve wedge from other end. Spread a small amount of filling on top center of cake and press reserved wedge on it to make the "knothole." Frost entire cake with remaining frosting, building frosting up around sides of "knothole." Do NOT cover knothold top! Work frosting as far under roll as possible. Repeatedly draw narrow metal spatula lengthwise through frosting to simulate rough texture of bark. Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Keep cake refrigerated until serving; it is much easier to slice when cold and firm. Before serving, surround cake with holly and cranberries.
