Sweet log made from cookies. Traditional butter log

A quick no-bake cake that can surprise guests and loved ones is a creamy “Log” made from store-bought cookies. The recipe is notable for the fact that you can prepare a delicious dessert even without an oven, for example, at the dacha or on vacation. Spend just a little time and surprise everyone with a delicate, rich and soft dessert in chocolate glaze. Cooking time – 50 minutes. Type – desserts without baking.

1. Cookies like “Baked milk” - 800 grams.
2. Butter – 250 grams.
3. Peeled and crushed nuts – 1 cup.
4. Condensed milk – 380 grams. If you use ready-made chocolate condensed milk, do not use cocoa powder.
5. Cocoa powder – 4 tbsp. spoons.

Cooking process

Let's prepare the dry ingredients:

1. Crush the cookies with a rolling pin into crumbs, not very fine. Don't turn it into dust, the pieces should be medium in size.
2. Dry and chop walnuts (hazelnuts, almonds, cashews, whatever you can find).
3. Mix nuts and cookies in a deep bowl.

Forming “Log”:

1. Heat the butter, cool slightly and mix with condensed milk (uncooked).
2. Add cocoa and gradually bring to a boil.
3. Pour this mixture over the dry part of the cake - nuts and cookie crumbs. Mix and place the still warm mass into a tight bag.
4. We compress the mixture directly in the bag to form a cylinder - our future log. Tie the edges of the bag tightly and put it in the refrigerator for at least 2 hours. To make the cake even, you can tie it with threads.
5. We take out and decorate the cake: pour melted dark chocolate, sprinkle with nuts, ready-made dragees or figures.

Cut into pieces, the cake can be decorated with whipped cream and lightly sprinkled with cocoa.
Sliced ​​fruits or whole strawberries or raspberries also look beautiful. Another
recipe was created on the basis of two GOST recipes for creamy logs, somewhat simplified for home use. For the experiment, the entire mass was divided in half and significantly more nuts were added to the second half than required by GOST.

Sugar - 120 g Water - 30 g Artificial honey - 20 g (1 tbsp. spoon) Condensed milk - 250 g Butter - 50 g Peanut nuts - 250 g Powdered sugar - 170 g

Remove the butter from the refrigerator in advance. Lightly toast the nuts in the oven. Set aside a handful for garnish. Grind the rest. Separate some of the nuts, ground to coarse crumbs, and grind most of them to fine crumbs. Put sugar and water on the fire and boil for a while, add honey, add condensed milk. Now you need to stir the mixture without stopping, otherwise the sugar will start to burn at the bottom. Cook until slightly brownish. Pour the finished mixture into a bowl and place it on ice to cool faster. Beat the sugar-milk mass, cooled until warm, then beat, adding butter. The mass turns out to be viscous, the beaters are difficult to turn. Separate some of the fondant for decoration. Add 130 g of ground nuts to the mixture and stir. Sprinkle a cutting board with powdered sugar and place the mixture on it, lightly mix in the powder, 50 grams. Then divide the mass into two parts, mix into the first about another 100 grams of powder and a few ground nuts (these are the nuts that were not included in the second half). In the second half, add as many nuts as the mixture takes, and a little powder. The log to which I added mainly nuts quickly turns out dense and holds its shape well. And the first log remains soft for a long time, you have to add and add powder, but you don’t want to put a lot of it, so that you don’t end up with a very sugary taste. The first log tastes closer to store-bought, but the second has a distinctly nutty taste. Form logs and place in the refrigerator to harden. Decorate with fondant or just nuts.

1. Recipe for fondant mass “Creamy”* and “Creme Brulee”** Granulated sugar 242*/619 g** Molasses 41/90 g Condensed milk 524/301 g Butter 95/- ​​gr Vanillin 0.03/ - g Yield 1000 g _______________ The process of preparing lipstick consists of two operations: preparing fondant syrup and churning the fondant. Syrups are prepared on the basis of sugar syrup (or without it), which is mixed with molasses or invert syrup. The proportion of molasses should be 5...25% by weight of sugar, and the proportion of invert syrup should be 3...12%. When making fudge syrup without sugar syrup, it is made directly from sugar and molasses. When preparing fondant syrup, you can add condensed milk to the recipe. If there is a lack of molasses, it is partially or completely replaced with invert syrup. Granulated sugar is boiled with water (25...30% by weight of sugar) to a mass fraction of dry substances of 78...80%, i.e. up to +109…110 C.

2. Fondant mass can be obtained without preparing syrup - the so-called “cold” method. It is based on the process of mixing powdered sugar with water, molasses, invert syrup and other additives at room temperature. To prepare lipstick, powdered sugar must have a certain composition of particle sizes - up to 20 microns - 90%, from 20 to 50 microns - 9%, more than 50 microns - approximately 1%. Only this composition of powdered sugar ensures the production of high-quality lipstick. This lipstick dries quickly, so after shaping it must be glazed immediately. To slow down drying during its manufacture, add 0.3% egg white (to the lipstick mass) or add 0.3% pectin. Recipe for “Creamy” fondant prepared in a “cold” way: Powdered sugar 612 g Molasses 43 g Milk: condensed 178 g dry 94 g Butter 78 g Alcohol 2 g Vanillin 0.04 g Salt 2 g Yield 1000 g

3. If all my “extracts” from the Technological Instructions seem “too much” to you (in my opinion they are),

I can suggest “Creamy Log” from a book for food industry specialists:

Butter log is a product made from butter fondant with nuts. Available by weight and in packaging. The weight of one product is not less than 750 g. Humidity 9%. Recipe: Granulated sugar 611 g Molasses 35 g Whole milk 611 g Butter 128 g Hazelnut kernel 155 g Yield 1000 g ____________________ Method of preparation. The nut is pre-crushed or passed through a meat grinder. Butter lipstick is made from granulated sugar and milk. Molasses is added to this syrup 10-15 minutes before the end of cooking. The syrup boiled to 115-120C is poured onto a special table and cooled to 40-45C. Then the syrup is churned with the addition of butter until a finely crystalline mass of light brown color is formed. Humidity 8-12%. Part of the oil and lipstick (30 grams of oil and 200 grams of lipstick) is left for finishing the product. The finished lipstick is mixed with nuts, crushed and divided into pieces weighing 750 g. Then they are rolled out, shaped into a log with a diameter of 60-70 mm and a length of 200-220 mm, laid out on metal sheets lined with parchment for 3-4 hours to dry. At the same time, prepare the finishing mixture: mix the oil and lipstick thoroughly, rub it through a metal sieve and, if necessary, heat it up. The prepared finish is applied to the entire surface of the product in the form of even stripes, and then topped with lipstick. The finishing must harden, after which the product is placed in a tray lined with parchment. Quality indicators of the finished product. The product has the shape of a log. The surface is corrugated, decorated with lipstick in the form of a pattern; Brown color.

"Creamy sausage." Cream sausage is a product made from milk fondant with nuts. Available by weight and in packaging. 1 kg contains at least 50 pcs. Humidity 7.8,...9%. Raw materials: Granulated sugar 490 g Molasses 191 g Crushed nut kernel 245 g Whole milk 638 g Butter 29 g Vanillin 0.4 g Yield 1000 g ___________________ Method of preparation. Crushed nut kernels are added to the prepared fondant, the mass is thoroughly mixed, kneaded, then pieces weighing 0.5-0.7 kg are separated, rolled into ropes with a diameter of 30-35 mm and placed for drying on metal sheets covered with parchment paper. Then the bundles are cut into oblique slices and allowed to dry. The products are placed in trays lined with parchment paper. Quality indicators of finished products. The products have the shape of oblique slices - sausages, brown in color.

Good afternoon, our dear subscribers and readers!

The promised dessert recipe with a minimum of calories in its composition.

chocolate cake with pleasure and joy

, similar to a beautiful
log
in a blooming spring forest.

You will find even more desserts and healthy non-sweet sweets on our website, here you go.

I will prepare this cake for you to order if you live in the same city or region with me!

How to quickly make chocolate cake

Ingredients:

• Whole grain wheat flour – 50 – 55 g
• Almonds – 55 g
• Himalayan salt – a pinch
• Natural cane sugar! – 30 g
• Baking powder or baking soda (real) – 7 g
• Drinking water – 100 ml
• Cocoa powder without additives, natural – 20 g

For the glaze:

• Natural cocoa, like chocolate, but without additives and without sugar at all! – 30 g
• Vegetable milk (today I used hazelnuts) – 25 ml
• Date pekmez (you can use any natural one, without sugar) – 20 – 25 g

Yield of the finished cake:

4 things. 90 – 100 g each

Cooking technology:

everything is uniquely simple, well..... maybe beginners in the confectionery business will have to try))

Cook together!

1. Mix all the dry mixture (pre-grind the almonds in a blender to the state of flour crumbs), except for the cocoa powder

2. Add water and cocoa and knead the dough, like for pancakes

5. Prepare the glaze:

• Remove from the water bath, add vegetable milk and syrup

6. Lubricate the surface of the hot semi-finished product with hot glaze (DO NOT miss this moment!)

7. Only after this process do we cool the dessert

8. We decorate, surrendering to our imagination))

Ready! Chat with family and friends over a pleasant tea party!

Good luck with your cooking! I look forward to your comments.

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The “Log” cake is deservedly popular among lovers of homemade desserts. One of its advantages is the simple cooking process, which even those who are just beginning to comprehend the culinary art can do.

“Log”, prepared according to the classic recipe, tastes like “Napoleon”. It is made from puff pastry - homemade or store-bought. If the dough was stored in the freezer, defrost it in advance.

The following ingredients are prepared for the cake:

• 450 g puff pastry (preferably without yeast);
• 300 g condensed milk;
• 300 g butter.

Step-by-step instruction:

1. Roll out the dough so that you get a rectangle no more than 5 mm thick.
2. Strips about 1.5 cm wide are cut from it.
3. Cover the baking tray with baking paper, place the strips at a short distance from each other and place them in the oven (200-220°C). After 10-15 minutes. The puff pastry sticks will be ready.
4. Remove the baking sheet from the oven to allow the strips to cool.
5. Proceed to preparing the cream. Beat the butter, add condensed milk to it and mix everything well again until smooth.
6. Place cling film on the table in 2 layers. A small layer of cream is spread over it so that several puff sticks fit on it. There should be a small gap between the sticks.
7. The cream is again placed on the strips. And so several more layers are formed.
8. The result should be a log-shaped cake, completely covered with cream on all sides.
9. It is wrapped tightly in film and placed in the refrigerator for 10-12 hours.

The easiest way to decorate a cake is to crush a few puff sticks and sprinkle the crumbs over the dessert after it is removed from the refrigerator.

You can decorate a sweet dish in a more original way:

• grated chocolate;
• chopped nuts;
• coconut shavings;
• berries, pieces of fruit.

Chocolate biscuit sausage recipe - classic

If you've never made such a simple dessert as chocolate sausage, know that you don't need to bake it. The chocolate sausage is cooled to the desired hardness in the refrigerator after all the ingredients are mixed.

This recipe is the most basic and requires simple ingredients:

Start by crushing the cookies into crumbs. This can be done with a blender, meat grinder, or by hand by placing the cookies in a bag or rolling them with a rolling pin. If you want a homogeneous, tender sausage, then grind all the cookies into fine flour. If you want to have larger pieces as “fat” in the sausage, then break about a third of the cookies with your hands into pieces of the required size.

Then, melt the butter over low heat, add sugar and cocoa powder. Stir until smooth, but do not let it boil.

Pour the cookie crumbs into the resulting sweet chocolate mass and stir thoroughly to form a stiff dough. It should turn out with lumps if you left large pieces.

Please note that the thickness of this “dough” should be sufficient to form a sausage out of it. It's helpful to have a small supply of cookies just in case they turn out too soft. But do not overdo it, the sausage will harden in the refrigerator thanks to the oil.

Wrap the sausage in cling film. If it turns out to be soft, then foil, which must be twisted in several layers, will help maintain its shape until it hardens.

After this, the sausage must be put in the refrigerator for at least six hours. It will also harden well in the freezer if you don't have much time, but let it warm up a bit before cutting it.

Simplified cookie recipe

If you don’t want to bake, you can simplify the task by preparing the “Log” cake from cookies according to an easy recipe.

For preparation you need:

• 400 g of regular shortbread cookies (“Sugar”, “Strawberry”, “Jubilee”);
• 100 g butter;
• 1 can of condensed milk;
• 2 tbsp. l. cocoa powder;
• 100 g walnuts.

For decoration:

• 1 egg white;
• 1/3 cup of powdered sugar (if the ingredient is missing, use sugar).

Step-by-step instruction:

1. The cookies are crushed into crumbs or into larger pieces, as you like.
2. Chopped nuts are added to the cookies.
3. Cocoa is added to the resulting mixture.
4. Then add softened butter (take it out of the refrigerator in advance).
5. Lastly, condensed milk is poured into the mixture.
6. All components are thoroughly mixed until smooth.
7. The resulting dense mixture is placed on a dish, giving it the shape of a log.
8. Beat the egg whites with powdered sugar until thick.
9. Cover the cake with the prepared glaze.
10. Place the “Log” in the refrigerator for 1 hour.

Cookie cake with condensed milk

iamcook.ru

Ingredients

• 150 g butter;
• 180 g boiled condensed milk;
• 250 g shortbread cookies;
• ½ chocolate bar.

Preparation

Beat butter and condensed milk with a mixer until smooth. Break the cookies and lightly crush them with a masher. There should be small pieces left so that the cake looks more beautiful when cut.

Mix all ingredients and place in a mold with a removable bottom. If you don’t have it, place the sweet mass in a saucepan or other deep container covered with cling film so that the edges hang down. This will make it easier for you to remove the cake.

Grate the chocolate, decorate the cake with it and put it in the freezer for 1-2 hours.

From biscuit dough

You can also make the “Log” cake from a biscuit base.

For the test take:

• 125 g sugar;
• 100 g flour;
• 4 eggs;
• 1 tsp. baking powder;
• 60 g butter;
• a pinch of salt;
• 1 tbsp. l. warm water.

For layering and decoration you need:

• 200 g powdered sugar;
• 150 g soft butter;
• 100 g dark chocolate.

First prepare the dough:

1. The whites are separated from the yolks.
2. Pour sugar into the container with the yolks, beat this mixture with a mixer. The mass should lighten and become fluffy.
3. Add softened butter to the yolks and sugar and mix.
4. Pour flour, baking powder and warm water into the mixture and whisk everything thoroughly again.
5. Move on to the whites: add a pinch of salt and beat until fluffy (the mass should turn white).
6. Place the whipped whites into the bowl with the dough and mix well.
7. Cover the baking tray with baking paper, place the dough on it, distributing it evenly.
8. The biscuit is kept in the oven at 180°C for 10-12 minutes.
9. After removing from the oven, the dough is allowed to cool for 3 minutes, after which they begin to carefully roll it into a roll (along with baking paper).

The biscuit is left rolled up and the cream begins to be prepared:

1. Melt dark chocolate in a water bath.
2. Beat the butter, adding powdered sugar in small portions.
3. Pour melted chocolate into the butter-sugar mixture and continue beating until smooth.

Divide the cream so that there is enough for a layer and for the top coating.

The sponge cake is unrolled and evenly covered with a layer of chocolate cream. Roll it again (without paper). Place a thick layer of cream on top of the cake, decorate it if desired, and let it sit for a while.

Cake "Creamy Log"

“Creamy log” is a delicious delicacy that is prepared without baking. Its only drawback is that not all ingredients may be on hand.

For the cake you will need:

• 400 g whole milk;
• 70 g butter;
• 100 g hazelnuts;
• 400 g sugar;
• 1 tbsp. l. molasses;
• 70 g powdered sugar.

Step-by-step instruction:

1. The nuts are dried a little in the oven, after which they are crushed into crumbs, after cleaning them.
2. Mix milk and sugar in a saucepan.
3. The mixture is left to simmer and stirred from time to time. The color of the mass should become darker.
4. After about 20-25 minutes. add molasses to the pan. Cook for about 10 minutes more.
5. Remove the resulting fudge from the heat and cool slightly. Add butter to it and begin to beat. The result should be a light brown mass. A small amount (about 100 g) can be set aside to decorate the cake.
6. Add nuts and powdered sugar to the fudge and mix well.
7. You can form the cake on film or place it in a mold previously covered with parchment. Keep in the refrigerator for 4 hours.

For decoration you should take:

• 100 g fondant;
• 40 g soft butter.

Beat the butter with fondant and decorate the cake with the finished cream. You can use nuts for decoration.

Classic recipe with cookies

There are a huge number of options for preparing dessert. chocolate logs with different fillings
for Christmas There are complex recipes, and there are simple ones that even housewives who are far from the culinary arts can handle. The simplest recipe is a chocolate cookie log made without baking . This is a dessert from childhood; many will remember how their mother or grandmother prepared it for the Christmas table. Find more no-bake cookie recipes here

For preparation you need:

• 2 tbsp cocoa powder ;
• 70 ml milk;
• 400 g cookies ;
• 150 g butter;
• 1 tbsp sugar.

The recipe for this dessert itself:

1. Sugar and cocoa are mixed. Then milk is poured in.
2. The butter is melted. Pour into chocolate mixture. The mass is thoroughly mixed.
3. The cookies break into small pieces.
4. The chocolate mixture is poured into the cookies. sausage is molded from it .
5. The dessert goes into the refrigerator for half a day. Served cut into cross pieces.

How to cook “Birch log”

Birch Log Cake is an original variation of a dessert that is considered relatively easy to prepare.

The following components are taken for the test:

• 3 eggs;
• 2/3 cup sugar;
• 3 cups flour;
• 1 tsp. soda;
• 2 tbsp. l. honey

For the cream you need to take:

• 2/3 cup sugar;
• 300 g curd mass;
• 3-3.5 glasses of sour cream.

For decoration: small chocolate strips or grated chocolate.

Cooking steps:

1. Add sugar and honey to the eggs and mix well.
2. Then add soda and flour, knead the elastic dough.
3. The dough is divided into 3 equal parts, rolled into a rectangle, cut into strips no more than 2 cm wide (you can do this directly on a baking sheet).
4. Place baking paper on a baking sheet. The dough is laid out on it: try not to move the strips close to each other so that they do not stick together.
5. Keep in the oven for about 6 minutes. at 220°C. The dough should be browned.
6. The baking sheet is removed from the oven. If necessary, finished sticks can be shortened by trimming their edges.
7. Then prepare the cream by whipping sour cream and sugar. Add the curd mass to the mixture and stir until thick. The cream should have such a consistency that it can be poured.
8. The cake can be formed on cling film or foil (or use 2 types of wrapping at once). A little cream is poured onto the film, sticks are placed on top, cream is placed on them again - and so on until all the ingredients are used. The sticks should be completely covered with cream.
9. The delicacy is shaped like a log and wrapped in foil or film. Place in a cold place for 8 hours. Once removed from the refrigerator, decorate with long pieces of chocolate or apply stripes using chocolate chips.

“Creamy Log” is a cake that can be made without baking. The result is an amazing dessert that can amaze not only loved ones, but also guests with its taste. This recipe is especially popular. After all, the cake can be made without an oven. Ideal for tea with friends.

Having spent a little time, you can prepare a delicate, soft, rich-tasting dessert covered with chocolate glaze. The Butter Log Cake takes 50 minutes to create. Plus 2 hours for soaking the dessert.

How to make log cake at home: step-by-step recipe

As I already said, preparing “Log” is quite simple. So:

Step 1.

Ingredient: puff pastry – 500 g. Roll it out, cut it into narrow (1.5-2 cm) strips and place them on a baking sheet. I advise you to line the baking sheet with parchment paper - this way you will avoid sticking, the strips will turn out more even and will not break when laid out.

Puff pastry is rolled out in one direction only.

I also bake the scraps - they can then be used to decorate the “Log” cake (there are plenty of recipes with photos of the finished cake on the Internet).

Step 2.

Now set the oven temperature to 160-170°C and bake for 15-20 minutes. At this time you can prepare the cream.

Step 3.

After the strips are baked (you can tell by their golden color), I take them out of the oven and let them cool.

Step 4.

Then I take cling film and lay out the strips in a row. I generously coat the layer with cream and place a second layer on top - cream again.

There can be several layers of the homemade log cake - I lay it out until I run out of baked strips (I always leave 2-3 for decoration).

Step 5.

Then I roll the resulting pyramid into a roll with cling film to form a log shape, and put it in the refrigerator for 12 hours - the cake should be soaked.

The cake will soak better if it is left for several hours at room temperature and then put in the refrigerator overnight. Then it will melt in your mouth.

Many people do not like puff pastry and prefer sponge cake. In this case, I’ll tell you how you can easily prepare biscuit dough for the “Log” cake at home step by step. For this you will need 60 grams of flour, 60 grams of potato starch, 150 grams of sugar (6 tablespoons), 4 eggs.

Step 1.

Separate the whites from the yolks and beat the whites at medium speed, gradually adding half the sugar.

Step 2.

Beat the other half of the sugar until white with the yolks.

Step 3.

Add some of the whites to the yolks, mix and add flour and starch.

Don’t forget to mix the biscuit dough in one direction – from top to bottom.

Step 4.

Line a baking sheet with parchment paper and grease with butter.

Step 5.

Distribute the dough evenly over the surface and bake for 15 minutes at a temperature of 160-170°C.

Recipe for cream for the log cake

Custard may also be suitable for this cake, but since we don’t have much time, I offer a recipe for “Log” cake with condensed milk, that is, we prepare the cream based on condensed milk.

I prepare it like this:

Stage 2 ingredients:

butter – 350 g, condensed milk – 250 g.

Step 1.

Take the butter and beat it with a spoon.

Step 2.

Then add condensed milk in parts and beat again with a spoon, and at the end with a mixer until a homogeneous consistency. I also add 1-2 tablespoons of cognac and whisk again.

To make the procedure easier, it is better to soften the butter. Take it out of the refrigerator first.

Food preparation

So, how to cook “Creamy Log”? The recipe is quite simple. To begin with, it is recommended to prepare some components. The cookies must be ground into crumbs. You can use a dry rolling pin for this. There is no need to turn it into dust. The pieces should be medium in size.

You can choose nuts to suit your taste: walnuts, peanuts, cashews, almonds and so on. They need to be cleaned, dried, and then detailed. Mix chopped nuts and cookies in a deep container.

How to decorate dessert

After the specified time, the “Creamy Log” cake can be removed from the refrigerator. Remove the bag and pour melted milk or dark chocolate over the dessert. Finally, the delicacy can be sprinkled with nuts and decorated. To do this, you can use dragees in combination with a variety of marmalade figures.

You can also cover the cake with whipped cream and gently sprinkle with cocoa. On top of the dessert you can decorate with fresh raspberries or strawberries, as well as beautifully cut fruits. You can use cream for decoration, creating original flower arrangements from it. Using chocolate you can create an imitation of wood.

Making fudge

Soviet recipes differ significantly from modern ones. After all, there is nothing complicated about them. If desired, everything can be prepared at home. To make the Butter Log cake, you need to prepare the syrup.

In a deep container, mix sugar and whole milk. The pan with the mixture should be put on fire. The syrup should be cooked until the color changes, stirring regularly. You can also check the readiness using a soft ball. The mass may delaminate. About 10 minutes before the syrup is ready, add molasses to the container. If this component is not available, you can replace it with invert syrup. You need to cook everything for half an hour, periodically changing the intensity of the flame.

Note: To test for a soft ball, you need to drop a little syrup on a saucer. After some time, the mass can be carefully rolled up.

Step-by-step recipe with photos

Dry the hazelnuts in the oven, peel them and grind them in a blender (meat grinder). Set aside 3-4 nuts for decoration.

Mix milk and sugar into a deep ladle and put on fire. Cook the syrup, stirring occasionally, until the color changes or until it tastes like a soft ball. The mass may delaminate. 10 minutes before the end of cooking, add molasses to the fudge (replaced with invert syrup). I cooked for 30-35 minutes, periodically reducing and increasing the heat.

The soft ball test is determined as follows: a drop of syrup on a saucer, after a short cooling, is rolled into a soft ball with your fingers.

Cool the finished fudge to 40-45*C by lowering the ladle into a pan of cold water. Then beat the fudge with butter until a finely crystalline mass of light brown color is formed. Externally, the mass resembles a cream made from boiled condensed milk and butter, but sugar crystals are felt on the tongue. Set aside 80-100 g of the mixture for decoration. Mix the remaining fudge with the chopped nuts, and then with the powdered sugar.

Line the form with parchment and fill with mixture. You can form a log by wrapping the mass in cling film. Place in the refrigerator for 3-4 hours. According to the technology, the log is formed on parchment and left to dry for 3-4 hours.

Beat the fondant left for decoration with softened butter.

Decorate the log with cream, apply a corrugated pattern and other decorations, add nuts. Bon appetit!

Further preparation

The finished mass should be cooled to a temperature of 45 °C. To do this, place the container in a bowl of cold water. After this, the finished fudge should be gently beaten with butter. The result should be a finely crystalline mass with a light brown color. This mixture should resemble boiled condensed milk mixed with butter. To decorate the cake, you should set aside about 100 grams of this fondant.

The remaining mass should be mixed with nuts, previously dried, peeled and crushed. After this, you can add powdered sugar into it.

Required Products

To prepare this cake, you will not need culinary skills at all, but the following ingredients:

• puff pastry without yeast (I buy ready-made dough in the store, if you wish, you can make it yourself);
• condensed milk;
• butter.

The “Log” cake is a unique version of the well-known and beloved “Napoleon” by many.

If you wish, you can add 1-2 tablespoons of cognac - then the Puff Log cake will get a very interesting, special taste.

Shaping and Decoration

To form the Butter Log cake, line a baking pan with parchment paper and then grease it with butter made from animal cream. You need to pour the prepared fudge into the container. You can also use cling film for these purposes. The dessert should be refrigerated for about 4 hours.

100 grams of fondant, left for decoration, should be mixed with softened butter. This will be cream. The finished cake must be removed from the refrigerator. It must be decorated with cream, applying a relief design. You can put nuts, colored dragees, and marmalade figures on top. If desired, you can use multi-colored cream. This will allow you to create original floral arrangements on the surface of the dessert.