Christmas cake with butter cream

Mix the eggs with the icing sugar and beat into a ruban. Pour in the sugar syrup in trickles. Keep stirring until lukewarm. Mix in the butter in small pieces. Keep stirring until it becomes creamy. Flavour with mocha concentrate. Finishing off. Take the biscuit roll out of the fridge. Sprinkle the top with a glass of Grand Marnier. Finish the outside of the roll with the buttercream and draw the typical horizontal lines of the stalk with a serrated spatula or a fork. Decorate with cocoa powder, Christmas decorations and thoroughly cleaned real pine cones.

The biscuit. Beat the eggs with the sugar to a ruban. Mix with the flour to a homogeneous mass. Spread it out evenly on baking paper on an oven plate. Bake for 10 minutes at 200°C. Remove the biscuit base from the tray and leave to cool on the baking paper. Chocolate paste. Bring the cream to the boil. Chop the chocolate finely. Mix the cream with the chocolate off the heat and beat into a smooth paste with a whisk. Leave to cool and then mix with soft butter and a glass of Stroh rum. Spread the paste on the biscuit tray. Carefully loosen the baking paper from the biscuit and roll it up. Cover the roll with foil and leave to set in the fridge. Make the mocha buttercream. Mix the granulated sugar with 1 dl water. Bring to the boil and allow to reduce to sugar syrup.