RECIPE ALERT: Strawberry Christmas Log

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Do you have a sweet tooth? If so, you missed out on one of the BEST desserts our pastry chef, Peter Bessent, served during our Christmas party at Peter J. Sharp last week. With it’s subtly sweet strawberry filling, dense vanilla cake, chocolate and fresh sliced strawberries as an outer shell- this Christmas log pleased all of our men in blue! We’ll be posting several holiday party “hits” soon so we hope you all have a big appetite!

Strawberry Christmas Log

½ tsp baking soda
3 cups sugar
3 cups eggs
5 oz yolks
salt- to taste
1½ cup warm water
3 cups flour
½ tbsp baking powder
4 oz honey

Strawberry Filling
1 cup whip cream
1 tablespoon sugar
3 tablespoons prepared lemon curd, at room temperature
1 pint basket (about 3 1/4 cups) strawberries (stemmed and coarsely chopped)
melted chocolate- your discretion

Directions:

Whip eggs, yolk, and sugar together until the mixture becomes foamy then fold in water. Next, fold in the dry ingredients. Spray the pan and place non-stick paper evenly on tray. Dust the paper with sugar. Spread batter evenly until it’s 1/8″ thick and then bake for 8 minutes at 325 degrees. Meanwhile, in mixer bowl whip cream until it forms soft peaks. Next, beat in sugar to form stiff peaks. Fold in lemon curd with strawberries and blend thoroughly. Spread strawberry mixture evenly on cake and roll tightly so that the filling looks like a swirl. Pour a small amount of melted chocolate as a topping. Put the roll in the fridge for 1 hour and then cut into 8 (about 1 3/4-inch) equal slices. Dust with powdered sugar again before serving.

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