Gingerbread Christmas log (cake)

1
For the biscuit
2
Oil a baking dish and stick a sheet of baking paper on top. Preheat the oven to 180°C.
3
In a mixing bowl, beat the egg yolks and sugar until pale, add the honey and beat again. Set aside
4
To stiffen the egg whites, add a spoonful of sugar and beat again at high speed.
5
Gently fold into the first mixture using a flat spatula.
6
Stir the spices into the flour, then pour the flour over the first mixture in a gentle stream. Repeat the process twice to ensure that the flour is incorporated without lumps...
7
Pour the mixture onto the baking dish and spread with a spatula to a thickness of 1.5 cm, then bake for 10 minutes.
8
Once out of the oven, apply a sheet of aluminum foil to the cake and turn it over. Then remove the baking paper.
9
Cut the biscuit so that the edges are neat.
10
Assembling the cake
11
Prepare a thick custard cream (or a buttercream) flavoured to taste
12
Spread a fairly thick layer evenly over the entire biscuit while it is still warm
13
Roll out the biscuit while it is still warm.
It’s ready!

Words

from the chef

Tips:

You can garnish your log with flavoured buttercream, jam, chocolate mousse... according to your tastes and desires. For the top topping, you can make pretty Christmas biscuits with a cookie cutter - your log will be your own creation.