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:
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 😊
