Christmas log with five spices and dulce de leche

Christmas log with five spices and dulce de leche

INGREDIENTS
Five-spice cake:
3 eggs, 3 yolks and separated whites
1/2 cup molasses
1 tablespoon of melted butter
1/4 cup of sugar
1 cup flour
1/4 teaspoon sodium bicarbonate
1 1/2 teaspoon of five-spice
1/8 teaspoon of salt
icing sugar
Dulce de leche filling:
1 cup of cream 35%
1/2 cup of dulce de leche


PREPARATION
Cake preparation

1. In a large bowl, using an electric mixer, beat the egg yolks for 3 minutes or until pale and thick. Stir in molasses and butter, beating. In another bowl, using an electric mixer (use clean whisks), beat the egg whites until they are frothy. Stir in sugar little by little, beating until mixture forms soft peaks. Add the egg whites mixture to the egg yolk mixture and mix by gently lifting the mixture. In a third bowl, combine flour, baking soda, five-spice and salt. Stir in the dry ingredients into the egg mixture by gently lifting the dough.

2. Spread the dough into a 15 "x 10" (38 cm x 25 cm) rolled cake pan lined with parchment paper, then buttered and floured. Bake in preheated 350ºF (180ºC) oven for 10 minutes or until cake resumes after light finger pressure. Pass the blade of a knife against the mould to unmold the cake. Flip the cake over a cloth sprinkled with icing sugar. Gently remove the parchment paper. Starting with one of the short sides, roll the cake into the laundry. Let cool on the rack. (The cake will keep overnight at room temperature.)

Preparation of the filling


3. In a bowl, using an electric mixer (use clean whips) beat cream until soft peaks form. Stir in the dulce de leche, beating until the mixture forms stiff peaks. (The filling will keep for up to 2 days in a refrigerator in an airtight container.)

Assembly of the log

4. Carefully unwind the cooled cake. Spread dulce de leche filling over cake, leaving 1 "(2.5 cm) border on sides. Starting with one of the short sides, roll the cake and cut the ends to even. Cover and refrigerate at least 2 hours or until filling is firm. (The log will keep overnight in the refrigerator.)

5. When serving, sprinkle the log with icing sugar.