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The Yule Log That Almost Wasn’t
Posted By Susan On December 22, 2007 @ 9:47 pm In Baking,Cakes and Cupcakes,Daring Bakers,Desserts,Holiday Dishes,Holidays,Recipes | 28 Comments
This time, the cake turned out just as it was supposed to, which was a lucky thing since I was out of eggs.
Then…..the buttercream. I was a nervous wreck over making the coffee buttercream! I have made many a fabulous buttercream, but never using this method. After reading about all of the trouble some of my DB colleagues had, I was scared $%&#less! I proceeded with extreme caution, (especially after the genoise incident). Well, by the time I was finished with this component of the challenge, I was ready to drink that Kahlua straight from the bottle! Yes, you guessed it. My buttercream curdled. Thank God, for the experience of some of the other DBers! I put that sucker back over the simmering water and whisked as if my life depended on it. Then, I put another stick of butter in and whipped it up a bit in the Kitchenaid. It pulled together and got all smooth and creamy. Hurrah!
. . . Plain Genoise: . Meringue Mushrooms: . Marzipan Mushrooms: Adapted from Dorie Greenspan
Adapted from Nick Malgieri’s Perfect Cakes
3 large eggs
3 large egg yolks
pinch of salt
¾ cup of sugar
½ cup cake flour – spoon flour into dry-measure cup and level off (also known as cake & pastry flour)
¼ cup cornstarch
1 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again
2.Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
3.Whisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees if you have a thermometer (or test with your finger – it should be warm to the touch).
5.While the eggs are whipping, stir together the flour and cornstarch.
6.Sift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.
7.Scrape the batter into the prepared pan and smooth the top.
8.Bake the genoise for about 10 to 12 minutes. Make sure the cake doesn’t overbake and become too dry or it will not roll properly.
9.While the cake is baking, begin making the buttercream.
10.Once the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven and let it cool on a rack.
4 large egg whites
1 cup sugar
24 tablespoons (3 sticks or 1-1/2 cups) unsalted butter, softened
2 tablespoons instant espresso powder
2 tablespoons rum or brandy (I substituted Kahlua coffee liqueur for this.)
1.Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.
2.Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
½ cup (3-1/2 ounces/105 g.) granulated sugar
1/3 cup (1-1/3 ounces/40 g.) icing sugar
Unsweetened cocoa powder for dusting
8 ounces almond paste
2 cups icing sugar
3 to 5 tablespoons light corn syrup
8 oz bittersweet chocolate, chopped into small pieces
1 cup + 2 tbsp heavy
cream 1/2 stick (4 tbsp) unsalted butter, cut into small pieces and softened
1. Put chocolate pieces into a heat proof bowl.
Adapted from Dorie Greenspan
2. Heat cream in a small saucepan until boiling.
3. Pour half of the cream over the chocolate. Wait 30 seconds and stir gently in small circles. Add the rest of the cream and stir. Add the butter and continue to mix until shiny and smooth.
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URL to article: http://stickygooeycreamychewy.com/2007/12/22/the-yule-log-that-almost-wasnt/
URLs in this post:
 Ivonne: http://creampuffsinvenice.ca/
 Lisa: http://llcskitchen.blogspot.com/
 Christmas songs : http://www.the-north-pole.com/carols/wontime.html
 Norman Rockwell : http://www.normanrockwell.com/
 best laid plans: http://www.bartleby.com/59/3/bestlaidplan.html
 Cookies from Around the World: http://foodblogga.blogspot.com/2007/11/eat-christmas-cookies-food-blogga-event.html
 December SHF : http://kochtopf.twoday.net/stories/4494853/
 cookies: http://stickygooeycreamychewy.blogspot.com/2007/12/peace-on-earth-goodwill-to-men.html
 bread pudding: http://stickygooeycreamychewy.blogspot.com/2007/12/shf-38-proof-is-in-pudding.html
 Baking From My Home to Yours : http://www.amazon.com/dp/0618443363?tag=doriegreenspa-20&camp=14573&creative=327641&linkCode=as1&creativeASIN=0618443363&adid=0Y8XMJRY0R4N3Z7KZE51&
 Tyler Florence : http://www.tylerflorence.com/main.html
 Iron Chef America: http://www.foodnetwork.com/food/show_ia/0,1976,FOOD_16696,00.html
 Sara’s Secrets : http://www.foodnetwork.com/food/show_ss/episode/0,,FOOD_9995_21154,00.html
 Tartelette: http://tartelette.blogspot.com/
 A Snowman Named Just Bob: http://www.markkimballmoulton.com/page10.htm
 Daring Bakers : http://daringbakersblogroll.blogspot.com/
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