Newzealandlollylogcake Recipes

NEW ZEALAND LOLLY LOG CAKE

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.

NORWEGIAN CREAM CAKE (BLOTKAKE)

Steps:

• Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
• Grease a 9-inch springform pan and line the bottom with parchment paper.
• To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
• To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
• In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
• Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.

YULE LOG CAKE

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.

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

Steps:

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

LINCOLN LOG CAKE

Steps:

• In a large bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/4 cup sugar and vanilla. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking powder and salt; fold into egg mixture., Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 375° for 12-15 minutes or until top springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack., For frosting, combine the sugar, cornstarch, salt and water in a saucepan until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Add the chocolate, butter and vanilla; stir until melted. , While frosting is warm, unroll cake and spread half of frosting over cake to within 1/2 in. of edges. Roll up. Spread remaining frosting over outside of roll. Using tines of a fork, drag along sides of cake to resemble tree bark. Refrigerate for at least 1 hour before slicing.