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Recipe Name: A Buche De Noel (French Yule Log Cake) - Part 2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Cakes Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 10

Ingredients:
This file contains the
. directions only. For, . directions only. For
. the ingredients and a
. list of special equipment
. needed, please see
. Part #1.
Directions:
1997

* THE ORANGE/ALMOND SPONGE SHEET ** Preparing the pan. Preheat the
oven to 375 degrees. Line the jelly-roll pan with buttered wax paper,
leaving a 2-inch overhang at each end. Roll flour in the pan and shake
out excess. The cake batter. Using a wire whisk or hand-held electric
mixer, beat the 3 egg yolks in a 3-quart bowl, gradually sprinkling in
the 1/2 cup of sugar. When the mixture is thick and pale yellow, beat
in the grated orange rind and juice, the almonds, and the almond
extract. Slowly sift in the flour, while blending with the whisk. In a
very clean separate bowl with clean beaters, beat the egg whites to
soft peaks; sprinkle in the 3 tbsp of sugar and continue beating to
form stiff, shining peaks. Stir a quarter of the egg whites into the
batter; delicately fold in the rest. Baking the jelly roll.
Immediately turn the batter into the prepared pan; bang it lightly but
firmly on your work surface to settle it, and place it at once in the
middle level of the preheated 375 degree oven. Bake about 10 minutes,
until it has very lightly colored and the top is springy-do not
overbake or the cake will crack when you roll it up. Cooling and
storing. Sprinkle the top of the cake with a 1/16 inch layer of
confectioner's sugar; cover with a sheet of wax paper and a lightly
dampened towel. Reverse onto a tray or baking sheet. Then whlle the
cake is still warm, holding an end of the wax paper, lift off the
jelly-roll pan. Carefully peel the wax paper off the cake. Sift
another 1/16-inch layer of sugar over the cake and roll it up in the
damp towel; place in a plashc bag to keep it from drying out, and
refrigerate. (The cake must be cold before you fill and frost it.) **
Ahead-of-time note: The sponge sheet will keep nicely 2 or 3 days in
the refrigerator or you may freeze it for several weeks -- but to
prevent its breaking, be sure to let it defrost completely before
unrolling it. ** THE MERINGUE BASE-ITALIAN MERINGUE ** Beat the egg
whites in the electric mixer until foaming through out; add the salt
and cream of tartar and continue beating until soft peaks are formed.
Turn mixer speed to slow. In a small saucepan bring the sugar and 1/2
cup water to the simmer, remove from heat, and swirl the pan until the
sugar has dissolved completely and the liquid is perfectly clear.
Cover the pan tightly and boil to the soft-ball stage (238 degrees).
Using moderately slow speed, gradually whip the hot syrup into the egg
whites; increase speed to fast and continue at high speed for 5
rninutes, until egg whites form stiff shining peaks and have
completely cooled. Plan to use the meringue promptly. ** MERINGUE
MUSHROOMS ** Preheat the oven to 200 degrees. Scoop a quarter of the
me ringue into the pastry bag and squeeze out 8 to 10 half-inch domes
on the pastry sheet, to serve as mushroom caps. Hold the l/8-inch tube
over the end of the pastry bag and squeeze out 8 to 10 conical shapes
3/4 inch high, for the stems. Bake about 1 hour in the middle level of
the oven, until the meringues push easily off the pastry sheet-they
should color no more than a darkish cream. Return unused meringue to
the main mixture. ** Ahead-of-time note: Meringues may be made in
advance and frozen. ** The Directions will continue in Part #3 **
Posted to MM-Recipes Digest V4 #210 by BobbieB1@aol.com on Aug 11,


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