|
|
|
|
|
|
Cooking -->
Recipe Categories -->
France |
Yule Log
5 egg yolks
3/4 cup sugar
1 teaspoon real vanilla extract (Nielson-Massey)
1 cup sifted or lifted all-purpose flour
1 teaspoon baking powder
5 egg whites
3/4 cup heavy whipping cream
2 tablespoons brandy
1 pound Guittard's milk or dark chocolate apeels or coating chocolate
Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper.
Spray lightly with oil. Beat egg yolks until light colored and then beat
in sugar gradually. Add vanilla.
In another bowl, whisk together the flour and baking powder and beat
into the egg yolks until smooth. Beat the egg whites until stiff but not
dry and gently fold them into the cake batter.
Spread into baking pan and bake 10-13 minutes. Loosen edges from the pan
and invert the pan onto a clean towel that has been dusted with powdered
sugar. Trim off any crusty edges.
Roll the cake while it is still hot with the towel and place on a rack
to cool. In meantime, combine in a batter bowl the cream and brandy.
Pour over the chocolate pieces. Microwave on high 1 minute.
With a rubber spatula, stir to see if it has all melted. If not, add
another 30 seconds.
Stir again until melted. Unroll the cooled jelly roll and gently spread
this mixture over the cake. Roll and place the cake on the seam on a
serving plate.
With a serrated knife, slice off about a 2 inch piece, on an angle, from
one end. Place this on top of the roll. Frost with chocolate buttercream
frosting, building the frosting up around the sides of the knothold but
do not cover the top of the knothole, and working the frosting under the
roll as possible.
Using a knife or other tool, make marks in the frosting to resemble the
texture of wood bark. Decorate with cherries or cranberries and candy
leafs, if desired. .
Desserts France |
|
|
Cooking Tips: |
|
|
