New Zealand Lolly Log Cake Recipes

NEW ZEALAND LOLLY LOG CAKE

New Zealand Lolly Log Cake image

This is an old receipe of my mother's from New Zealand. It can be eaten with a coffee, or taken to someone's home as a gift. Absolutely for the sweet tooth!

Provided by Lynn Remmers

Categories Candy

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

125 g butter
180 g fruit puffs (not quite a 'gummy' candy - made in different colors and flavors)
1/2 cup sweetened condensed milk
250 g biscuits, crushed
coconut

Steps:

Melt butter, stir in condensed milk, cool.
Stir in Fruit Puffs (cut into four) and crushed biscuits.
Shape into log and cover with coconut.
Refrigerate.

Nutrition Facts : Calories 188.7, Fat 12.9, SaturatedFat 6.9, Cholesterol 27.2, Sodium 210.9, Carbohydrate 16.2, Fiber 0.3, Sugar 7.4, Protein 2.5

YULE LOG CAKE

Yule Log Cake image

A delicate sponge and rich chocolate buttercream make this Christmas Yule log cake as delicious to eat as it is pretty to look at! Add optional decorations, such as forest berries, meringue mushrooms, mini evergreen trees, etc.

Provided by stella

Categories Chocolate Cake

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

½ cup white sugar
2 tablespoons white sugar
4 large eggs, separated, divided
¾ cup all-purpose flour
1 tablespoon all-purpose flour
¼ cup unsalted butter, softened
1 tablespoon lukewarm water
1 teaspoon baking powder
1 pinch salt
3 ½ ounces semisweet chocolate, chopped
⅔ cup unsalted butter, softened
1 ½ cups powdered sugar, or more to taste
1 tablespoon cocoa powder for dusting, or as needed

Steps:

Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.

Nutrition Facts : Calories 483.5 calories, Carbohydrate 56.5 g, Cholesterol 148.9 mg, Fat 27.8 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 16.4 g, Sodium 118.9 mg, Sugar 45 g

LOLLY CAKE (ONE BOWL, NO COOK!!!)

Lolly Cake (One Bowl, No Cook!!!) image

Of course a true Kiwi was the inventer of this one, you can buy it in all bakerys, but since we moved to England, my godmother made a recipe for us

Provided by Perfect Pixie

Categories Candy

Time 10m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

18 malt biscuits
1/4 cup sultana
8 soft marshmallows, cut
375 g sweetened condensed milk
coconut

Steps:

crush biscuits.
mix with all ingredients except coconut.
form a long roll.
roll in coconut.
wrap in greaseproof paper.
refridgerate 12 hours.

Nutrition Facts : Calories 125.5, Fat 2.7, SaturatedFat 1.7, Cholesterol 10.6, Sodium 43.8, Carbohydrate 23.5, Fiber 0.1, Sugar 21.7, Protein 2.7

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