02 03 Remya's Baking : Yule Log Cake/ Buche de Noel (My 50th Post) 04 05 15 16 19 20 21 22 23 24 25 26 27 28 31 32 33

Yule Log Cake/ Buche de Noel (My 50th Post)

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Merry Christmas from our family to yours :-)



Hi my dearest readers...... I really feel excited to share this Yule log cake for this wonderful Christmas....I'm typing this in our Christmas eve....I really miss our big family members, as it might have added more sweetness to our Christmas eve.....



Anish and Rydhi were impatiently waiting for finishing off this cake. Thank Lord! for gifting another beautiful X'mas in my life....This cake is a traditional French dessert which is made from a genoise baked in a sheet pan and rolled and then coated with ganache or any chocolate frosting and served during Christmas. For the Swiss roll cake, I referred William Sonoma's Collection. 




Ingredients :
Sponge cake roll:
4 large eggs
1 tablespoon of milk
One cup of all purpose flour 
One teaspoon  baking powder
One teaspoon vanilla extract
One cup of sugar 
Icing sugar (for dusting your kitchen towel)

Frosting:
8oz of half and half cream or Amul cream
8 oz of chopped semi sweet chocolate (I used Ghirardelli semi sweet)

Filling:
1.5 cups of Whipping cream 
2 tablespoons of sugar (may be reduced as per your taste requirement)
1 teaspoon vanilla extract
3 tablespoons of unsweetened cocoa powder

Method:
Sponge cake roll:
Prepare a sheet pan with parchment paper or butter paper and grease it with butter.

Preheat your oven to 3750F.

Sift the dry ingredients except sugar - all purpose flour, baking powder and set aside.

Beat the eggs and sugar well with a wire whisk on high speed for about 9 minutes so that it falls as a ribbon when lifted.

Add vanilla extract and beat again for 1 minute on high speed.

Now gently fold in the 1/3 rd of the flour to the whipped egg mixture.

Add milk to the egg flour mixture and continue folding the remaining flour in two steps.

Take the prepared sheet pan and spread it evenly with a spatula and bake for 10 minutes.

Sprinkle some icing sugar on your kitchen towel and it should be longer than your sheet cake .

When the cake is baked, with a sharp knife, cut the edges of the cake so that it would be easy to transfer into the kitchen towel. 

Flip the cake over the kitchen towel and remove the parchment paper. Roll the cake with the kitchen towel and let it cool completely.

Whipping Cream Filling:
For the method of preparing the whipping cream click here. When it forms stiff peaks, fold in the cocoa powder.

When the cake is cooled completely, unwrap the kitchen towel carefully, dust it with more icing sugar if it looks sticky.

Fill the sheet cake with the prepared whipping cream and roll it again.

Frosting:
On medium flame, heat the chopped chocolate and cream until the chocolate is completely melted.

Allow it to cool at room temperature and with spoon frost the upper area and the sides excluding the front and back area and reserve the extra amount of frosting and let it sit at room temperature.

Now refrigerate the cake for 30 minutes and afterwards, apply more thick layers of chocolate frosting and pattern it with a spoon of fork. Again permit the cake to sit in the refrigerator for one hour and serve.

Note:
Ensure not to over fold or deflate the beaten egg mixture.



We all enjoyed this Christmas dinner with this Yule log cake .......  :-)



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