Gingerbread Christmas log (cake)

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!


from the chef


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.

The perfect



Tasting tip

Discover the aromas of GEVREY-CHAMBERTIN

  • Serves4 people
  • Preparation timePreparation: 30mn - time of cooking: 10 mn


4 eggs
100 g sugar
25g honey
1 teaspoon allspice

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