Chocolate almond Christmas log

0.5 glass sugar syrup

0.5 glass water

6 eggs

3/4 teaspoon cream of tartar

2/3 glass sugar

0.5 teaspoon vanilla

0.5 teaspoon almond extract

1/4 teaspoon salt

0.5 glass ground almonds

1/4 glass all-purpose flour
some flour to choose? we'll show

confectioner's sugar

1 tablespoon almond liqueur

2 glass chocolate glaze

almond halves for decoration

Green marmalade, cherries for decoration

Lightly grease a low form for roll dimensions 40h27 cm. Cover the oiled paper it again lightly grease and set aside.

In a small saucepan, pour 0.5 cups of sugar, cover with water, put on fire and bring to a boil. Once the syrup comes to a boil, reduce heat and simmer the syrup for just 1 minute, then remove from heat. Cool the syrup, leaving him in a saucepan.

Separate the whites from the yolks. In a large bowl, beat egg whites with cream of tartar at a maximum speed of mixer until foamy state. Continuing to whisk, add the weight of the 1/3 cup sugar. Beat until the until the sugar is completely dissolved, and the proteins will not keep the shape. To verify that the solution of sugar or not, rub between your thumb and forefinger droplet mass. Undissolved sugar you'll feel.

In a separate small bowl as well on high speed, beat egg yolks. Beat for 3-5 minutes until the yolks are not tough. Gradually sprinkle in the remaining one-third cup of sugar. Beat until it is completely dissolved. Then add the vanilla, almond extract and salt, whisk.

In another bowl, combine the flour and ground almonds (almond kernels pre-peel, scalded with boiling water). Now add this mixture to the proteins, which take it to a handful and evenly sprinkle on the protein mass. For proteins also add the beaten egg yolks and mix gently entire mass.

Dough evenly pour into the prepared baking dish roll. Bake in a preheated 200C oven for 10-12 minutes.

Clean kitchen towel evenly sprinkle confectioner's sugar. With the help of a spatula carefully remove baked basis of shape and place on a towel. Remove the paper from the base, serrated knife, trim the rough edges.

Liquor pour into the cooled sugar syrup and stir. With the help of a spoon pour the syrup surface roll evenly lubricating it. On the basis of the short-side roll to roll with a towel, so leave for 30 minutes.

After 30 minutes, expand the roll completely. Free from towels. On the surface of the roll spread 1 cup of chocolate, roll roll back. Lay on a flat dish roll seam side down. The remaining glaze coat the outer surface of the roll. Using a flat spatula, which is applied glaze, creating the effect of tree bark, cracks prorisovyvaya edged spatula. Garnish with almond leaves, marmalade, candied fruit, cherries.