posted by Angel 11-25-100 2:43 PM
Buche de Noel (Yule Log)
5 eggs -- separated
1/3 cup sugar
1/4 cup all-purpose flour
1/2 tsp. salt
1/3 cup sugar
1 cup whipping cream
1/4 cup sifted powdered sugar
1/4 cup chopped candied cherries (optional)
1/2 tsp. vanilla
1 cup ground walnuts
1/4 cup cocoa
1/4 tsp. cream of tartar
powdered sugar
1/2 tsp. vanilla
Preheat oven to 350 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan with vegetable oil and line with waxed paper. Grease the wax paper lightly; set aside.
Beat egg yolks at high speed of an electric mixer until thick. Gradually add 1/3 cup sugar, beating well. Stir
in 1/2 teaspoon vanilla. Combine walnuts, flour and cocoa; fold into yolk mixture. Beat egg whites, salt and cream of tartar until foamy; gradually add 1/3 cup sugar, beating until peaks are stiff, but not dry. Gradually fold yolk mixture into whites. Spread batter evenly in prepared pan. Bake mixture at 350° F. for 15 minutes.
Sift powdered sugar on a dish towel the size of pan. When cake is done, immediately loosen from sides of pan and turn out on dish towel that is covered with sugar. Peel off waxed paper. Starting at long side, roll up cake and towel together; cool on a wire rack, seam side down.
Beat whipping cream and 1/2 teaspoon vanilla until foamy; gradually add 1/4 cup powdered sugar, beating until peaks hold their shapes. Fold in cherries.
Unroll cake and remove towel; spread cake with cream mixture and reroll. Place on serving plate, seam
side down. Spread rich chocolate frosting over top and sides of cake roll. Yields 10 to 12 servings.
Rich Chocolate Frosting:
1/4 cup soft margarine
1 3/4 cup powdered sugar
1/2 tsp. vanilla
1 Tbsp. cocoa
1 Tbsp. hot water
Cream butter. Combine sugar and cocoa; gradually add to margarine alternately with water, beating well. Add vanilla; beat until mixture is smooth. Makes enough frosting for one cake roll. Decorate with sprigs of fresh mint and cherries.