posted by mistyw 11-25-100 2:40 PM
Buche de Noel
1 cup Diamond Walnuts
1/4 cup sifted all-purpose flour
1/4 cup unsweetened cocoa
5 large eggs separated
1/2 tsp. salt
1/4 tsp. cream of tartar
2/3 cup sugar
1/2 tsp. vanilla
Whipped Cream
Cocoa Glaze
Preheat oven to 350 degrees F. Grate walnuts fine. Mix with flour and cocoa.
Beat egg whites, salt and cream of tartar barely stiff: gradually beat in 1/3 cup of sugar. Beat egg yolks, remaining sugar and vanilla until thick. Pour over egg whites: gently fold together. Gradually fold in walnut mixture.
Turn into a 10x15x1" pan lined with greased wax paper. Bake @ 350 for 20 minutes. Turn out onto cloth sprinkled thickly with powered sugar. Roll up loosley in cloth. Cool. When cold, gently unroll and spread with sweetened whipped cream. Re-roll, frost top and sides with cocoa glaze.
Sweetened Whipped Cream:Beat 1 cup heavy cream with 1/4 cup powered sugar and 1/2 tsp. vanilla. Fold in 1/4 cup candied cherries.
Cocoa glaze: Mix 2 tsp. unsweetened cocoa, 2 tsp. melted butter and 1 1/2 tsp. boiling water. Stir in 1 tbl. light corn syrup and 3/4 cup powered sugar.