APRON AND PANS - BUCHE DE NOEL (YULE LOG)
Ingredients
Cake Roll
3⁄4 cup sifted cake flour
1⁄4 cup cocoa
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
4 eggs, at room temperature
3⁄4 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla confectioners' sugar
Filling
1 teaspoon unflavored gelatin
1⁄4 cup water
1 cup whipping cream
1⁄2 teaspoon almond extract
2 tablespoons confectioners' sugar
Frosting
1 1⁄2 ounces unsweetened chocolate
1 teaspoon instant coffee
3 tablespoons butter
3⁄4 cup sifted confectioners' sugar
1 dash salt
1⁄2 teaspoon vanilla
1 egg white
Garnishes (optional)
Almonds
Candies cherries
Maraschino cherry
Spearmint candy leaf
Preparation
The Cake
Preheat oven to 375°F.
Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
Butter paper and sides of pan; dust with flour.
Sift together flour, cocoa, baking powder and salt; set aside.
Beat eggs until thick and lemon-colored. Gradually add sugar, beating well after each addition.
Beat until thick and fluffy.
Fold in water and vanilla, then flour mixture, stir until smooth.
Spread mixture evenly in pan and bake 12 to 15 minutes.
Meanwhile, sprinkle a kitchen towel with cake flour. Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
Peel off waxed paper and trim the edges.
Starting with the narrow end, roll the cake up in the towel.
Let it stand for 20 minutes on a cake rack.
The Filling
While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
Cool to room temperature.
Beat cream until stiff peaks form.
Fold in gelatin mixture, then almond extract and confectioners' sugar.
Cover and chill 5 to 10 minutes.
Unroll the cake and spread with whipped cream filling; roll up again.
Cover and chill at least one hour.
The Frosting
Melt chocolate over low heat with the instant coffee; cool slightly.
Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
Blend in chocolate mixture, salt and vanilla.
Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
Fold chocolate mixture into egg whites, gently but thoroughly.
Frost cake roll.
Draw a fork down the top of cake for a "bark" effect.
Decorate with whole almonds and candied cherries.
Chill thoroughly before serving.
If cake is frozen, thaw to serve, without allowing cake to become warm.
If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.
Cake Roll
3⁄4 cup sifted cake flour
1⁄4 cup cocoa
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
4 eggs, at room temperature
3⁄4 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla confectioners' sugar
Filling
1 teaspoon unflavored gelatin
1⁄4 cup water
1 cup whipping cream
1⁄2 teaspoon almond extract
2 tablespoons confectioners' sugar
Frosting
1 1⁄2 ounces unsweetened chocolate
1 teaspoon instant coffee
3 tablespoons butter
3⁄4 cup sifted confectioners' sugar
1 dash salt
1⁄2 teaspoon vanilla
1 egg white
Garnishes (optional)
Almonds
Candies cherries
Maraschino cherry
Spearmint candy leaf
Preparation
The Cake
Preheat oven to 375°F.
Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
Butter paper and sides of pan; dust with flour.
Sift together flour, cocoa, baking powder and salt; set aside.
Beat eggs until thick and lemon-colored. Gradually add sugar, beating well after each addition.
Beat until thick and fluffy.
Fold in water and vanilla, then flour mixture, stir until smooth.
Spread mixture evenly in pan and bake 12 to 15 minutes.
Meanwhile, sprinkle a kitchen towel with cake flour. Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
Peel off waxed paper and trim the edges.
Starting with the narrow end, roll the cake up in the towel.
Let it stand for 20 minutes on a cake rack.
The Filling
While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
Cool to room temperature.
Beat cream until stiff peaks form.
Fold in gelatin mixture, then almond extract and confectioners' sugar.
Cover and chill 5 to 10 minutes.
Unroll the cake and spread with whipped cream filling; roll up again.
Cover and chill at least one hour.
The Frosting
Melt chocolate over low heat with the instant coffee; cool slightly.
Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
Blend in chocolate mixture, salt and vanilla.
Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
Fold chocolate mixture into egg whites, gently but thoroughly.
Frost cake roll.
Draw a fork down the top of cake for a "bark" effect.
Decorate with whole almonds and candied cherries.
Chill thoroughly before serving.
If cake is frozen, thaw to serve, without allowing cake to become warm.
If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.
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