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PostPosted: Wed Nov 05, 2008 10:43 am    Post subject: Yule Log Reply with quote

"A festive holiday cake. Merry Christmas! You will need cinnamon red hard candies and snowmen candy for decorations."

1/2 cup sifted cake flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup white sugar
3 eggs, separated
1/4 cup milk
1/8 cup confectioners' sugar
1 1/2 cups whipped cream
2 cups heavy whipping cream
8 (1 ounce) squares semisweet chocolate, melted
1/4 cup butter, softened
1/8 cup confectioners' sugar
1/2 teaspoon green food coloring
8 ounces marzipan

Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper.
Sift together flour, cocoa, baking powder, and salt.
Beat together sugar and egg yolks at high speed until light and fluffy.
At low speed, alternately beat milk and flour mixture into egg mixture.
Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form.
Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top.
Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes.
Dust a clean cloth with confectioners' sugar.
Turn cake out onto prepared cloth.
Remove waxed paper.
Trim cake edges.
Starting with a long side, roll up cake, jelly-roll style.
Transfer, seam-side down, to a wire rack to cool for 30 minutes.
Unroll cake; remove cloth.
Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate.

To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended.
Remove from heat. Let stand until set.
Spread frosting over top and sides of cake.

To prepare garnish, dust work surface with confectioners' sugar.
Knead food coloring into marzipan until blended.
Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness.
Using a small knife, cut out leaves.
Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate.
Dust with confectioners' sugar.
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Last edited by couponqueen on Thu Nov 13, 2008 12:39 pm; edited 1 time in total
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Joined: 14 Mar 2006
Posts: 9060
Location: Utah

PostPosted: Wed Nov 05, 2008 10:50 am    Post subject: Reply with quote

Snowy Yule Log Recipe

Total time: 1hr to 2hr
Preparation time: 45 minutes
Baking time: 30 minutes
Difficulty: Requires a certain dexterity

Chef's Note
A traditional recipe as served at the Sucrerie de la Montagne in Rigaud
The yule log is the traditional dessert in Quebec for Christmas evening. Though it takes some time and patience to make, it can be prepared a day ahead and kept cold until serving time.

Ingredients for 12 servings

For the sponge cake
- 155 g (5 oz.) granulated sugar
- 5 Eggs
- 155 g (5 oz.) flour
- 45 g (3 tbsp.) butter
- 1 packet vanilla sugar
- 15 g (1 tbsp.) butter for the pan

For the vanilla filling
- 250 g (9 oz.) sugar cooked to soft ball stage
- 8 egg yolks
- 250 g (9 oz.) butter

Making the sponge cake
Break 5 eggs into a large bowl.
Add the 155 g of granulated sugar.
Place the bowl over (not in) a pan of simmering water and beat for 1 minute with an electric beater.
Remove the bowl from the heat and continue to beat on high speed for about 20 minutes.
Gently melt the butter.
Skim off the white froth.
Sift the flour over the sugar-egg mixture.
Fold in, then add the vanilla sugar and warm butter.
Cover a jelly roll pan with parchment paper.
Spread the batter evenly over top with a spatula. Bake at 220° C (425° F) for 8 to 10 minutes.
Remove the génoise from the oven and carefully remove the cake from the parchment paper by moistening the paper with a brush dipped in water.
Cover the génoise with a clean tea towel until it has cooled.

Making the buttercream
Meanwhile, make the buttercream.
Cook the sugar with 100 ml (6 tbsp.) of water until it forms a soft ball (about ten minutes, or until some of the syrup dropped into a bowl of cold water forms a ball.)
Whisk the egg yolks in a bowl, pour in the hot sugar syrup, beating constantly for two minutes.
Continue to beat with an electric mixer for about 10 minutes before adding in the butter, piece by piece.
Spread three-quarters of the buttercream over the génoise.
Roll the cake up tightly.
Decorate the log with the remaining buttercream.
Draw the tines of a fork down the log to create the look of bark.
Decorate as desired. Refrigerate for at least two hours.
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