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A Buche De Noel (French Yule Log Cake) - Part 3

A Buche De Noel (French Yule Log Cake) - Part 3 comes together with This File Completes The and Directions. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• to taste
• to taste

Method (preview)

1. 1

   Beat the smoothly melted chocolate into the meringue, along with the vanilla, rum, and soft butter.

2. 2

   Remove two-thirds of the mixture to a bowl and refrigerate; this is the frosting.

3. 3

   Beat the additional half stick of soft butter into the remaining meringue this is the filling.

4. 4

   Unroll the sponge sheet and slice a quarter inch off the long sides so that the cake will roll easily.

5. 5

   Spread the filling over the top of the sheet.

6. 6

   Roll it up from one of the small ends and you have made the log shape.

7. 7

   Place the log seam-side down on the serving board and slip double sheets of wax paper under the edge of each side and the two ends-to catch frosting spills.

8. 8

   Beat 2 or more spoonfuls of sifted cocoa into the frosting mixture to make it a spreadable consistency. (Reserve 2 spoonfuls of frosting for the mushrooms.) Leaving the two ends free, frost the cake using a flexible metal spatula, then scumble it with the spatula and a fork to give it a rough barklike look.

9. 9

   Ahead-of-time note: Refrigerate the log if you are not contin- uing; it will keep nicely for a day-if you can find a non-mashing cover for it.

10. 10

    The mushrooms.

11. 11

    Arrange the mushrooms in tasteful clusters upon the log and sprinkle the log with a dusting of confectioner's sugar to give a snowy effect.

12. 12

    The caramel veil. Bring the sugar to the simmer with the corn syrup and on