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Yule Log Cake

  Ingredients For the Sponge Cake: 4 large eggs, separated 1/2 cup (100g) granulated sugar 1/4 cup (50g) granulated sugar (for egg whites) 1 tsp pure vanilla extract 1/3 cup (40g) all-purpose flour 1/3 cup (35g) unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt For the Filling: 1 cup (240ml) heavy whipping cream, chilled 2 tbsp powdered sugar 1 tsp pure vanilla extract For the Chocolate Ganache Frosting: 1 cup (170g) semisweet chocolate chips or chopped chocolate 1/2 cup (120ml) heavy cream 1 tsp unsalted butter (optional, for shine) For Decoration (Optional): Powdered sugar (for "snow") Chocolate shavings, berries, or sprigs of rosemary (for a festive touch) Instructions Step 1: Prepare the Sponge Cake Preheat the Oven : Preheat your oven to 350°F (175°C). Line a 10x15-inch (25x38 cm) jelly roll pan with parchment paper, leaving some overhang for easy removal. Whip the Egg Yolks : In a large bowl, whisk egg yolks and 1/2 cup sugar until thick and pale y...
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La Dolce Colazione: Cappuccino & Cornetto

 

La Dolce Colazione: Cappuccino & Cornetto

Prep Time: 5 minutes (for Cappuccino)
Cook Time: 15 minutes (for Cornetto, if using ready-made pastry)
Servings: 2

Ingredients:

For the Cappuccino:
  • 1 cup freshly brewed espresso (or strong coffee)
  • 1 cup milk (whole milk works best for frothing)
  • Sugar to taste (optional)
  • Ground cinnamon or cocoa powder (optional, for topping)
For the Cornetto:
  • Ready-made puff pastry (or homemade if preferred)
  • 1 egg (for egg wash)
  • 2 tablespoons powdered sugar (for dusting)
  • 2 tablespoons jam, Nutella, or pastry cream (optional filling)


Instructions:

For the Cappuccino:

  1. Brew the Espresso
    Use an espresso machine or a stovetop Moka pot to brew 1 cup of fresh espresso. Set aside.

  2. Froth the Milk
    Heat the milk in a small saucepan or froth it using a milk frother or steam wand until it becomes creamy and doubles in volume.

  3. Assemble the Cappuccino
    Pour the brewed espresso into a cup.
    Gently pour the frothed milk over the coffee, holding back the foam with a spoon and then topping it with the foam.
    Add sugar if desired and sprinkle with ground cinnamon or cocoa powder for a finishing touch.

For the Cornetto:

  1. Prepare the Puff Pastry
    Preheat the oven to 180°C (350°F).
    Roll out the puff pastry on a lightly floured surface. Cut into triangles for the classic Cornetto shape.

  2. Add the Filling (Optional)
    Place a small spoonful of jam, Nutella, or pastry cream at the wide end of each triangle.
    Roll the pastry from the wide end to the tip to form a crescent shape.

  3. Egg Wash and Bake
    Brush the tops of the Cornetti with beaten egg for a golden finish.
    Bake for 12-15 minutes, or until golden and puffed up.

  4. Dust with Powdered Sugar
    Once baked, let the Cornetti cool for a few minutes, then dust with powdered sugar.

Serve

Enjoy your Cappuccino with a warm, flaky Cornetto for a truly authentic Italian breakfast experience!

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