Log Cake with Cream
Buturuga Cake with Cream – A Holiday Delight
General Description:
Buturuga Cake with cream is an irresistible dessert, full of flavor and with an attractive appearance, perfect for bringing a touch of magic to the holiday table. This cake is a delicious combination of fluffy meringue layers and a fine cream, which can easily be adapted according to individual preferences. Whether you choose to decorate it with ground walnuts or hazelnuts, this cake will delight every guest.
Preparation Time: 30 minutes
Baking Time: 25-30 minutes
Total Time: 1 hour
Number of Servings: 12
Ingredients:
For the meringue:
- 8 egg whites
- 15 tablespoons of sugar
- 8 tablespoons of ground walnuts
- 1 tablespoon of flour
For the cream:
- 200 g butter (at room temperature)
- 200 g powdered sugar
- 2 tablespoons of cocoa
- 4 egg yolks
Ingredient Details:
- Egg whites: Provide the cake with a light and fluffy texture. Make sure there are no traces of yolk left, as its fat can prevent the egg whites from whipping well.
- Sugar: Essential for achieving a firm meringue. You can use white sugar or vanilla sugar for an extra flavor.
- Ground walnuts: Add a rich flavor and delicious texture. You can also use almonds or hazelnuts, depending on your preferences.
- Butter: Ensure it is at room temperature for easy incorporation into the cream.
- Cocoa: Choose a good quality cocoa for an intense taste.
Step by Step – Preparing Buturuga Cake with Cream
1. Preparing the meringue:
- Start by preheating the oven to 180°C. This will ensure even baking of the meringue layers.
- In a large bowl, beat the egg whites with a mixer on high speed until foamy. Gradually add the sugar, one tablespoon at a time, continuing to mix until you achieve a firm and glossy meringue.
- Gently fold in the ground walnuts and flour, mixing with a spatula in an up-and-down motion to avoid losing volume.
- Pour the mixture into a baking tray lined with parchment paper (recommended size: 25x35 cm). Level the surface with a spatula.
- Bake the meringue in the preheated oven for 25-30 minutes, or until it turns golden and passes the toothpick test (inserted in the center, it should come out clean).
- After baking, let the meringue cool for a few minutes, then turn it out onto a damp towel. Carefully remove the parchment paper and roll the meringue on the towel, forming a log. Let it cool completely.
2. Preparing the cream:
- In a separate bowl, cream the butter with the powdered sugar until creamy and airy. Add the cocoa and continue mixing.
- Incorporate the egg yolks, one at a time, mixing well after each addition until you obtain a smooth and homogeneous cream.
3. Assembling the cake:
- Carefully unroll the cooled meringue and spread the cream evenly over the entire surface.
- Roll the meringue back up with the cream, being careful not to break it.
- Spread a thin layer of cream on the outside of the cake and then cover it with ground walnuts or decorate with hazelnuts for an attractive appearance.
4. Cooling and serving:
- Allow the Buturuga Cake with cream to chill in the refrigerator for at least 2 hours before slicing and serving. This resting time will allow the flavors to meld perfectly.
Useful Tips:
- If you want to add a touch of originality, you can try replacing part of the ground walnuts with coconut flakes or grated chocolate.
- Buturuga Cake pairs perfectly with a cup of fruit tea or a glass of cold milk, enhancing the sweetness of the cream.
- If you have leftover egg whites, you can also make meringues or pavlovas, excellent for use in other desserts.
Nutritional Benefits:
This cake contains protein from the egg whites, healthy fats from the butter, and antioxidants from the cocoa. It is a dessert that, when consumed in moderation, can be part of a balanced diet.
Frequently Asked Questions:
1. Can I use margarine instead of butter?
Answer: Yes, you can use margarine, but the texture and taste will be slightly different.
2. How can I make the cake less sweet?
Answer: You can reduce the amount of sugar in the cream, thus adjusting the overall sweetness.
3. Is there a gluten-free version?
Answer: You can replace the flour with a gluten-free flour, but make sure to follow the correct proportions.
4. Can I add fruits?
Answer: Absolutely! Berries or banana slices can add a fresh and delicious note.
Buturuga Cake with cream is not just a dessert, but also a culinary experience that brings joy and nostalgia in every slice. I wish you great success in preparing it and enjoy every bite!
Ingredients: For the base: 8 egg whites, 15 tablespoons of sugar, 8 tablespoons of ground walnuts, 1 tablespoon of flour. Cream: 200 g butter, 200 g powdered sugar, 2 tablespoons of cocoa, 4 egg yolks.
