Christmas log

Ingredients (per 6 portions)

For the biscuit dough

• 100 gr. Manitoba flour
• 60 gr. zucchero
• 100 ml soy drink
• Aroma of vanilla or grated lemon peel
• 5 gr. lievito istantaneo (cream of tartar)
• 35 ml. Corn seed oil

For the cream

• 500 ml soy drink
• 75 gr. sugar
• 40 gr. Starch more
• Aroma to taste (vanilla, lemon etc.)
• Turmeric optional as a dye.
• Half a glass of liqueur (optional)

For coverage

• 200 ml vegan cream of your choice
• 30-50 gr. Unsweetened cocoa powder

Cooking: static oven and pot

Difficulty: media

Procedure for the cream

In a saucepan, put the sugar with the corn starch. Incorporate the soy drink a little’ at a time, mixing with a whisk, when everything is without lumps, add the aroma you have chosen. Turn on the fire, bring to the boil, stirring constantly until the mixture is thicker. At the end of cooking, if you want to give a more yellow color, add a pinch or two of turmeric.
Let it cool down a bit’ the cream before filling the cake .

Procedure for the log

Mix the flour and yeast with the sugar. Aside, combine the soy drink with the oil and the aroma. Then mix everything in until you get a mixture without lumps.
Unfold the’ dough on a plate with a border of 1-2 cm and level with a spatula.
Bake in a preheated static oven for 20 minutes at 160 °.
After cooking, put the cake between two damp cloths, roll up and let stand for 10 minutes .

Then redistribute it and optionally wet it slightly with a little’ of liqueur diluted with hot water and sugar.
Pour in the cream and spread it with a spatula.

Spread the cream, roll the dough back.
Now you can cover the log with the vegan cream whipped with a high-speed mixer to which the cocoa has been added, always mixing or using the mixer at low speed. (the amount of cocoa varies depending on how concentrated you prefer it).
With the tines of a fork, scratch the cover so as to create the classics “wrinkles” of the wooden trunk. You can add Christmas decorations to make it even more “magical” your Christmas log .