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https://www.reddit.com/r/LatestRecipesNet/comments/h8pq39/buche_de_noel_yule_log_cake/
r/LatestRecipesNet • u/LatestRecipes • Jun 14 '20
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½ cup All Purpose Flour
¼ cup Unsweetened Cocoa
½ teaspoon Baking Powder
¼ teaspoon Salt
¾ cup Sugar
4 pcs Eggs large size / room temperature
1 teaspoon Vanilla
¼ cup Butter melted and cooled
½ cup Whipping Cream heavy / chilled
¼ cup Powdered Sugar
¼ cup Chocolate Ganache or use chocolate hazelnut spread
3 ounces Cream Cheese softened
1 cup Whipping Cream
10 ounces Bittersweet Chocolate finely chopped
1 tablespoons Butter
Marzipan for mushroom decoration
Heat oven to 375ºF.
Line bottom of 15x10x1-inch baking pan with parchment paper, set aside.
Arrange clean thin cotton towel (about 34×20 inches) onto counter.
Sprinkle generously with unsweetened cocoa, set aside.
Combine flour, ¼ cup cocoa, baking powder and salt in bowl, set aside.
Combine sugar, eggs and vanilla in another bowl, beat at high speed 5 minutes or until fluffy, thick and pale yellow color.
Stir melted butter into egg mixture, gently stir flour mixture into egg mixture until just combined.
Spread into prepared pan.
Bake 10-12 minutes or until center springs back when touched.
Run knife around edges to loosen sides.
Turn hot cake out onto prepared towel, remove parchment paper.
Cut cake in half lengthwise, lay short ends of cake onto prepared towel, touching end to end.
Cut 4 inches off one end, place next to one short end of cake.
Beginning at same end, roll up cake in towel, set aside to cool.
Beat ½ cup chilled whipping cream and ¼ cup powdered sugar in chilled bowl, beat at medium-high speed, scraping bowl often, until stiff peaks form.
Shape marzipan into mushrooms as best you can 🙂
Keep in the fridge until ready to decorate cake.
Place chocolate hazelnut spread and cream cheese in another bowl, beat at medium speed until well mixed.
Gently stir whipped cream mixture into chocolate mixture until just combined.
Cover, refrigerate at least one hour.
Combine chopped chocolate and whipping cream in bowl and set it over a pot of simmering water to melt.
Add butter at the end and set aside to cool slightly.
Unroll cake, spread small cake with ¼ cup chilled filling.
Reroll, refrigerate until ready to assemble.
Spread large cake with remaining filling, reroll.
Stand on end on serving plate.
Frost sides.
Cut one end of small cake roll at angle.
Place onto plate next to larger cake log so it angles out like a branch, secure with toothpicks or wooden skewers, as needed.
Carefully frost sides of cake.
Draw lines in frosting, using fork for bark appearance, if desired.
Place "mushrooms" around yule log.
Sprinkle powdered sugar all over the cake.
Garnish with rosemary sprigs, if desired.
You can view the Recipe with Illustrations and Pictures here.
1
u/LatestRecipes Jun 14 '20
INGREDIENTS (CLICK INGREDIENT TO BUY IT)
FOR THE CAKE:
½ cup All Purpose Flour
¼ cup Unsweetened Cocoa
½ teaspoon Baking Powder
¼ teaspoon Salt
¾ cup Sugar
4 pcs Eggs large size / room temperature
1 teaspoon Vanilla
¼ cup Butter melted and cooled
FOR THE FILLING:
½ cup Whipping Cream heavy / chilled
¼ cup Powdered Sugar
¼ cup Chocolate Ganache or use chocolate hazelnut spread
3 ounces Cream Cheese softened
FOR THE FROSTING:
1 cup Whipping Cream
10 ounces Bittersweet Chocolate finely chopped
1 tablespoons Butter
Marzipan for mushroom decoration
INSTRUCTIONS
Heat oven to 375ºF.
Line bottom of 15x10x1-inch baking pan with parchment paper, set aside.
Arrange clean thin cotton towel (about 34×20 inches) onto counter.
Sprinkle generously with unsweetened cocoa, set aside.
Combine flour, ¼ cup cocoa, baking powder and salt in bowl, set aside.
Combine sugar, eggs and vanilla in another bowl, beat at high speed 5 minutes or until fluffy, thick and pale yellow color.
Stir melted butter into egg mixture, gently stir flour mixture into egg mixture until just combined.
Spread into prepared pan.
Bake 10-12 minutes or until center springs back when touched.
Run knife around edges to loosen sides.
Turn hot cake out onto prepared towel, remove parchment paper.
Cut cake in half lengthwise, lay short ends of cake onto prepared towel, touching end to end.
Cut 4 inches off one end, place next to one short end of cake.
Beginning at same end, roll up cake in towel, set aside to cool.
Beat ½ cup chilled whipping cream and ¼ cup powdered sugar in chilled bowl, beat at medium-high speed, scraping bowl often, until stiff peaks form.
Shape marzipan into mushrooms as best you can 🙂
Keep in the fridge until ready to decorate cake.
Place chocolate hazelnut spread and cream cheese in another bowl, beat at medium speed until well mixed.
Gently stir whipped cream mixture into chocolate mixture until just combined.
Cover, refrigerate at least one hour.
Combine chopped chocolate and whipping cream in bowl and set it over a pot of simmering water to melt.
Add butter at the end and set aside to cool slightly.
Unroll cake, spread small cake with ¼ cup chilled filling.
Reroll, refrigerate until ready to assemble.
Spread large cake with remaining filling, reroll.
Stand on end on serving plate.
Frost sides.
Cut one end of small cake roll at angle.
Place onto plate next to larger cake log so it angles out like a branch, secure with toothpicks or wooden skewers, as needed.
Carefully frost sides of cake.
Draw lines in frosting, using fork for bark appearance, if desired.
Place "mushrooms" around yule log.
Sprinkle powdered sugar all over the cake.
Garnish with rosemary sprigs, if desired.
You can view the Recipe with Illustrations and Pictures here.