A Buche De Noel -- French Yule Log Cake
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Yield
16 servingsPrep
10 minCook
30 minReady
60 minLow Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| ½ | cup |
sugar
granulated |
|
| 1 | medium |
oranges
grated rind and juice |
*
|
| ¾ | cup |
almonds
blanched and ground, with 3 tbsp granulated sugar |
|
| ¼ | teaspoon |
almond extract
|
*
|
| ½ | cup |
cake flour
|
|
| 3 | each |
egg whites
|
*
|
| 3 | tablespoons |
sugar
granulated |
|
| 1 | x |
powdered sugar
in a sifter |
*
|
| 3 | large |
egg whites
|
|
| 1 | pinch |
salt
|
*
|
| ¼ | teaspoon |
cream of tartar
scant |
|
| 1 ⅓ | cups |
sugar
granulated |
|
| 12 | ounces |
semi-sweet chocolate
melted with 1/3 cup strong coffee, null, null |
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | tablespoons |
jamaican rum
dark |
* |
| 4 | tablespoons |
butter
unsalted, softened |
|
| 3 | tablespoons |
cocoa powder
in tea strainer |
|
| 1 | x |
powdered sugar
in a sifter |
*
|
| 1 | cup |
sugar
granulated |
|
| 3 | tablespoons |
corn syrup, white (karo)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
egg yolks
|
*
|
| 118 | ml |
sugar
granulated |
|
| 1 | medium |
oranges
grated rind and juice |
*
|
| 177 | ml |
almonds
blanched and ground, with 3 tbsp granulated sugar |
|
| 1.3 | ml |
almond extract
|
*
|
| 118 | ml |
cake flour
|
|
| 3 | each |
egg whites
|
*
|
| 45 | ml |
sugar
granulated |
|
| 1 | x |
powdered sugar
in a sifter |
*
|
| 3 | large |
egg whites
|
|
| 1 | pinch |
salt
|
*
|
| 1.3 | ml |
cream of tartar
scant |
|
| 315 | ml |
sugar
granulated |
|
| 346.8 | ml/g |
semi-sweet chocolate
melted with 1/3 cup strong coffee, null, null |
|
| 15 | ml |
vanilla extract
|
|
| 45 | ml |
jamaican rum
dark |
* |
| 6E+1 | ml |
butter
unsalted, softened |
|
| 45 | ml |
cocoa powder
in tea strainer |
|
| 1 | x |
powdered sugar
in a sifter |
*
|
| 237 | ml |
sugar
granulated |
|
| 45 | ml |
corn syrup, white (karo)
|
*
|
Directions
SPECIAL EQUIPMENT SUGGESTED A jelly-roll pan about 11 by 17 inches; butter, wax paper, and flour for the pan; an electric blender or food processor for the aImonds; a table-model electric mixer for the meringue; a pastry bag with ⅜ inch tube opening and a separate tube with l/8-inch opening, for the mushrooms; a buttered and floured no-stick pastry sheet for the mushrooms; a serving board to hold the log plenty of wax paper; an oiled broom handle suspended between 2 chair backs and newspapers on the floor, for the caramel. ** For the directions, please see part #2 **
