Christmas in July 2020 day 25 / Noël en juillet 2020 jour 25

CIJ day 25 / jour 25

Y – YULE LOG

Bûche de Noël.  When I was younger there always was a Yule Log.  It’s been quite some years now that there are other desserts instead.  When mom stopped making them we used to go to my sister’s mother in law’s house and she always had a freshly made yule log. 

Here’s a recipe for a Yule log:

https://www.delish.com/cooking/recipe-ideas/a24276998/buche-de-noel-yule-log-cake-recipe/

Yields: 8 servings

Prep Time: 0 hours 40 mins

Total Time: 3 hours 0 mins

Ingredients

For the cake

Cooking spray

6 large eggs, separated

1/2 c. all-purpose flour

1/4 c. unsweetened cocoa powder

3/4 c. granulated sugar, divided

1/4 tsp. kosher salt

Powdered sugar, for sprinkling

For the filling

1 c. heavy cream

1/2 c. powdered sugar

1 tsp. pure vanilla extract

Pinch kosher salt

For the frosting and decorating

1/2 c. (1 stick) butter, softened

2 c. powdered sugar, plus more for garnish

1/4 c. cocoa powder

1/2 tsp. pure vanilla extract

2 tbsp. heavy cream

Pinch kosher salt

Chocolate curls, for garnish

Cranberries, for garnish

Small rosemary sprigs, for garnish

Directions

Preheat oven to 350°. Line a jelly roll pan with parchment paper and grease with cooking spray. In a medium bowl mix together flour, cocoa powder, and salt. 

In a large bowl beat egg yolks until thick. Slowly add ½ cup sugar and beat until pale then beat in flour mixture. 

In another large bowl beat egg whites until soft peaks form. Add remaining ¼ cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two batches.

Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, 12 minutes. 

Dust a clean kitchen towel with powdered sugar and invert warm cake onto towel. Peel off parchment paper. 

Starting at the short end, use the towel to tightly roll cake into a log. Let cool completely. 

Make filling: In a large bowl beat together heavy cream, powdered sugar, pure vanilla extract, and a pinch of salt, until stiff peaks form. Refrigerate until ready to use. 

When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, this time without towel. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour. 

Make frosting: In a large bowl beat butter until smooth. Add powdered sugar and cocoa powder and beat until no lumps remain then beat in vanilla, heavy cream, and salt. 

When ready to serve, trim ends and frost cake with chocolate buttercream. Dust lightly with powdered sugar and top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.

Z – zzzz

To finish this off… or rather to finish off the Christmas holidays… we need our zzzzzzz   (sleep!)  After the Holidays I know I need a few days of relaxing and putting the house back together.

Hope you’ve enjoyed my posts for CIJ 2020 😊