| 1. |
Prepare the cake – Preheat your oven to 200°C. |
| 2. |
Grease and line a Swiss roll tin with baking paper covering all corners. |
| 3. |
Sift and whisk together the flour, cocoa powder and honey. |
| 4. |
With an electric whisk, whisk together the eggs and sugar until pale and frothy. |
| 5. |
Gradually add the sifted flour mixture and gently fold it in until just combined (don’t let too much air escape). |
| 6. |
Pour the batter into the tin and bake for about 10 minutes, until well-risen and firm when you touch it. |
| 7. |
Let the cake cool completely before spreading the Strawberry Italian Meringue Buttercream. |
| 8. |
Holding one end of the cake with both hands, carefully roll the cake into a log while removing the baking paper at the same time. |
| 9. |
Using a metal spatula, spread the Chocolate Ganache all over the cake and run a fork down the length of the cake to add tree bark patterns on the cake. |
| 10. |
Dust with sifted icing sugar and decorate with strawberries or your favourite plastic decorations, like reindeer and holly leaves. |
| 11. |
Prepare the Strawberry Italian Meringue Buttercream filling – Heat sugar and water in a pot and bring it to boil. Remove from heat when the sugar is fully dissolved. |
| 12. |
While boiling the sugar, beat the eggs until soft peaks form. |
| 13. |
Pour the sugar syrup from step 1 into the eggs and beat until stiff peaks form. |
| 14. |
Add in the butter and mix well. |
| 15. |
Fold in the strawberry puree, mix well and it is ready for use. |
|
|
| Frosting |
| 1. |
Heat cream in a pot, add in sugar and bring to boil. |
| 2. |
Put the chopped chocolate into a boil and pour in the hot mixture from step 1, mix well and it is ready for use. |
