The “Log” cake is very juicy and simple. Recipes of different cakes "Log" of puff pastry, custard and sour cream

The “Log” cake is very juicy and simple. Recipes of different cakes

Cake "Log" - an unpretentious dessert, which differs very simple technology. Especially if you make it from the usual puff pastry. In this case, the delicacy is very juicy, sweet and tender. Let's try?

Cake "Log" - the general principles of cooking

The easiest and fastest in preparation is considered to be the “Puff Log” cake. The dough is used for it ready. It is only necessary to defrost it, cut the ribbon and bake it. Further from the received sticks the cake is assembled, which is shaped into a log. All parts need to be well coated with cream, which will make the dessert juicy and tender.

Creams for cake “Log” puff pastry, you can use any: cream, chocolate, coffee. Often, nuts are added to the cake, and sometimes fruits, berries. Below is a recipe for homemade logs with cherries, for which you need to knead the dough yourself. The finished delicacy needs to be soaked, therefore making it better the day before. Then the cake will certainly get juicy, get stronger and will not disintegrate when sliced.

Cake “Log” puff pastry

The easiest and affordable for each recipe cake "Log" puff pastry, which tastes like the famous "Napoleon", but is much easier and faster. For a small dessert, one pack of yeast-free dough is sufficient.


• 0.5 kg of dough;

• 270 g of condensed milk;

• 340 g of oil;

• 15 ml of cognac.


1. Immediately warm the stove to 220 degrees.

2. Expand the dough and cut into strips. The length is arbitrary, but the same among themselves. The width of the ribbons from 1 to 2 cm.

3. We put the prepared strips and immediately send them to bake, to grease the puff pastry is not necessary. Cook until ruddy color for 10-15 minutes, it all depends on the presence of sugar or its absence. If the dough is sweetened, it will fry faster.

4. Take out the baking tray with chopsticks, remove the blanks, but not all. A few pieces are left on the baking sheet. Put again in the oven and well-browned. These parts will go for sprinkling. 5. Soften butter, put it in a bowl, beat for about 10 minutes, gradually add condensed milk, then add brandy. You can simply season the cream with vanilla.

6. Spread a piece of cling film on the table, put one layer of baked sticks, lubricate with cream. Cover with a second layer and so on. We form a log.

7. Remove the rest of the cream in the fridge. We wrap a log in a film, keep it warm for an hour, then put it in the fridge, better overnight.

8. We take out the stiffened log, we remove a film, we stack a dessert on a dish. Dab the remaining cream. If suddenly it is not, then you can simply cover with a layer of condensed milk.

9. Crush previously fried dough sticks, sprinkle the cake on top.

Cake “Puff logs” with coffee taste

A variant of the cake “Puff logs”, for which boiled condensed milk is used. Coffee is taken instant, but you can cook a rich drink, it will be even tastier.


• dough packaging;

• 2 tsp. instant coffee;

• bank of condensed milk;

• 1.5 packs of oil.


1. As in the first recipe, heat the oven, cut the dough into strips. Roll the reservoir is not necessary. We bake sticks, that is, the components of the log.

2. In coffee, add 40 ml of boiling water, stir, let stand. We merge the top layer of the drink, leaving not dissolved grains. Usually they are few. Or we prepare a saturated drink and just pour 30-40 ml at our discretion. Since condensed milk is used boiled, the cream will not be liquid.

3. Condensed milk immediately take boiled or cooked in a jar on the stove, placed in a saucepan with water. The process will take at least 2 hours.

4. We soften the butter and mix it, gradually pour in the coffee drink. Then in a spoon add condensed milk. You can deepen the taste of the cream with a spoon of brandy, but this is not necessary.

5. We cool cooled sticks with boiled condensed milk cream, wrap logs in a package. Do not forget to leave a few crumbs for registration.

6. Give dessert to rest in the refrigerator for 5-8 hours.

7. Remove the film, re-coat the log with cream, sprinkle with crushed crumbs from the same puff pastry. Carefully shift to a serving dish.

Cake "Log" with cherry

This cake can be made from puff pastry purchased, but from home made it turns out much tastier. Cherry for tubules can take any: fresh, canned, frozen.


• 300 g sour cream;

• 5.5 Art. flour;

• 0.3 kg butter (or margarine, but high-quality);

• 1100 g cherries.


• 800 g sour cream;

• 160 g of powder.

Chocolate for decoration.


1. Chop the butter with a knife or a combine, mix with flour, salt and add sour cream. The fat content does not matter, but the amount of flour depends on the density. It will need more or less.

2. We knead the dough, which can be rolled out with a rolling pin. But too tight it should not be. Divide into 12-15 parts, form small balls.

3. From the berries take out the bones. If pickled cherries, then the syrup should be carefully drained.

4. Roll one piece into a rectangle with a side of about five centimeters, any length.

5. We spread the cherries in one row, connect the edges to make a straw. Sideways tuck inward, so that the juice does not flow.

6. Spread on baking sheet. Similarly sculpt the remaining tubes for logs.

7. We bake at an average temperature of about half an hour (180 degrees). Cooling down.

8. Mix powder with thick and fat sour cream.

9. We put in tubes, we grease with cream, we form log and we wrap a film.

10. Further according to the standard scheme: cool, remove the film, additionally lubricate with cream. Chocolate rub and sprinkle logs.

Cake “Log” puff pastry with nuts

Nut variant of the most delicious cake “Puff logs”. The dough is again used ready, without adding yeast. If you can not use walnuts, you can take peanuts. But groundnuts require purification from a dark film after roasting before chopping.


• 200 g of condensed milk;

• 1 pack of dough;

• 1 pack of oil;

• 1 glass of nuts;

• 350 g sour cream;

• 1 tsp. cognac;

• 40 g chocolate.


1. Spread the dough into 1.5 cm wide ribbons on a baking sheet, bake until tender. 2. While the ribbons are baked and cooled, you need to fry the walnuts and chop them with a knife. We pour out half for external logs.

3. Beat the butter with condensed milk, combine with sour cream, refuel the cream with brandy or pour in a little vanilla. Together, it is better not to add them.

4. Pour half the nuts into the cream.

5. Spread the plastic wrap or ordinary bag, lay out the log, we coat each layer well. Three ribbons leave for crumbs.

6. Cool the log in the refrigerator for 3 hours.

7. Take out the cake, remove the film. From above we cover with a fresh layer of cream to make the dressing stick.

8. Crush the remaining strips of dough, add the nuts, and rub the chocolate in the same place.

9. Sprinkle the cake with the prepared mixture and leave for another few hours to fully soak.

Cake “Puff Logs” with Chocolate Custard

Another version of delicious, but simple cake "Puff logs". For its preparation uses a stunning chocolate cream that resembles the taste of the paste “Nutella”, but the filling is much cheaper than the advertised delicacy.


• A pack of dough;

• 400 ml of milk;

• 200 g of sugar;

• 1.5 liters of flour;

• 3 l. cocoa;

• 2 yolks;

• 200 g of oil.


1. Prepare dough strips for logs. Cut the layer, spread on a baking sheet, bake. The process is described in detail in the recipes above.

2. Beat the yolks with half the sugar. Add the second part of the sand, mixed with cocoa and flour, stir and pour in the milk. We send to the stove, prepare chocolate custard. Cooling down.

3. Oil soften. You can add it immediately or pre-whip, the cream will be more magnificent. We mix.

4. We assemble the log on a food film, coat the layers of baked sticks, twist the log and cool.

5. Lubricate the finished cake, you can not sprinkle with crumbs and leave the log of chocolate, that is, with brown bark.

Cake "Log" of choux pastry

Another variation of the cake “Log”, which is prepared from homemade dough. Dessert takes time, but it's worth it.

Ingredients • 1.5 Art. water;

• 200 g of cream;

• 200 g margarine butter or butter;

• 220 g butter in cream;

• 200 g of condensed milk;

• 1.5 Art. flour;

• 5 tablespoons of powder;

• 6 eggs;

• 150 g chocolate + 20 ml butter for glaze.


1. Choux dough. Salt water, combine with oil and boil. Pour flour, quickly stir and remove from heat, cool a little, then add eggs one by one, stir well each time.

2. Squeeze out long twigs, about a centimeter wide. We leave a place between them, as the choux pastry during baking will increase in size.

3. We put in the oven, bake twigs at 200 degrees to ruddy color. Leave to cool.

4. For cream, beat butter with condensed milk. Cream whipped into the foam separately along with powdered sugar. Connect

5. Lubricate the sticks of choux pastry, forming a log. You can collect semi-trees immediately on a dish or wrap in a film, as is done in previous recipes.

6. Cool the cake for 5-6 hours, then proceed to the decoration.

7. Re-cover the log. Melted chocolate, add 20 ml of vegetable oil.

8. Grease the cake with icing, you can optionally sprinkle with nuts.

Cake log - tips and tricks

• In order to avoid problems with laying logs, you need to immediately make chopsticks that fit the size of the dish for laying the cake.

• If the crumbs for sprinkling logs are small, you can take crushed cookies, nuts, and grated chocolate.

• Dessert cream can be given any taste and color, a log from this will only be more interesting.

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