Buche de noel (christmas log cake)
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Buche de noel (christmas log cake)
  Christmas    Cakes    French  
Last updated 6/12/2012 1:11:12 AM. Recipe ID 38635. Report a problem with this recipe.
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      Title: Buche de noel (christmas log cake)
 Categories: Desserts, Cakes, French
      Yield: 16 Servings
      1 c  Flour, sifted cake
    1/4 ts Salt
      1 ts Baking powder
      4    Egg
      1 c  Sugar
    1/4 c  ;water
      1 tb Lemon juice

MMMMM---------------------MERINGUE MUSHROOMS--------------------------
      2    Egg white
    1/4 c  Cream of tartar
    1/4 c  Sugar
           Cocoa, powdered

MMMMM------------------------BUTTER CREAM-----------------------------
      1 c  Butter, sweet; softened
      3    Egg yolk

      1 tb Espresso, powdered
      1 tb Milk
      3 c  Sugar, confectioners, sifted
           Food coloring, green
  Grease a jelly roll baking sheet.  Line with parchment paper. Grease
  the parchment paper.  Sift dry ingredients together. Beat eggs at
  high speed about 5 to 10 minutes. Add sugar by tablespoonfuls.
  Continue beating until the butter is very thick. Then add lemon juice
  and water. Fold in dry ingredients in four stages, 1/4 cup at a time.
  Spread evenly on the baking sheet.  Bake at 375 F. for 15 minutes or
  until the sponge springs back when tested.  Sift powdered sugar onto
  the sponge. Turn cake out onto a clean tea towel. Remove parchment
  paper. Trim edges of the sponge if they are crispy.  Roll up gently,
  leaving towel inside, while still warm. Let cool.
  Beat egg whites, and when foamy add the cream of tartar. When soft
  peaks form, gradually beat in the sugar. Beat until meringue is stiff
  and glossy. Pipe meringue through a pastry bag, making and equal
  number of stems and caps to resemble small mushrooms.  Bake mushroom
  pieces at 250 F. about 45 minutes.  When cool, glue them together
  with butter cream icing and dust lightly with cocoa in a fine
  strainer. Beat egg yolks and butter together until smooth.  Add
  coffee and milk. Gradually add powdered sugar. Beat until smooth. Mix
  about 1/3 cup to 1/2 cup of the frosting with green food coloring for
  the ivy decoration.
  To assemble:  Unroll cooled sponge, remove towel, spread, cake with
  butter cream icing. Roll up.  Cut off at a diagonal, a 2" slice. This
  is the tree stump. Frost the outside, then add the stump and frost.
  Make ivy patterns. Add the mushrooms.  Dust the whole cake very
  lightly with powdered sugar, to simulate snow. Keep in refrigerator.
  Cut with serrated knife.

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Recipe ID 38635 (Apr 03, 2005)

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