Hi Friends!!!
Am back for blogging life!!1 Was busy with my in laws and my parents!!Wishing you all Happy new year in advance :)
Here it is the buche de noel for christmas cake .It is traditional one and was so delicious. Thanks to Baking Partners challenge owned by Swathi and suggested by Tanu :)
For the cake:
- Unsalted butter for greasing
- 1 cup all-purpose flour, plus more for dusting
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 4 eggs, at room temperature
- 2/3 cup granulated sugar
- 1 1/4 tsp. vanilla extract
- Confectioners sugar for dusting
For the syrup:
- 1/4 cup water
- 1/4 cup granulated sugar
- 2 to 3 Tbs. dark rum or coffee-flavored liqueur
For the frosting:
- 10 oz. bittersweet chocolate, finely chopped
- 2 1/4 cups heavy cream
- 1 tsp. vanilla extract
- Pinch of salt
For the meringue mushrooms:
- 3 egg whites, at room temperature
- 1/4 tsp. cream of tartar
- 1/2 cup granulated sugar
- 1/3 cup confectioners sugar
- Unsweetened cocoa powder for dusting
- Chocolate curls for garnish
- Confectioners sugar for garnish
Method:
Preheat
an oven to 350°F. Grease a 15 1/2-by-10 1/2-inch rimmed baking sheet
and line the bottom with parchment paper. Grease and flour the paper and
the pan sides.
To make the cake, in a bowl, whisk together the
flour, baking powder and salt until blended. In a large bowl, using an
electric mixer on medium-high speed, beat the eggs until pale and thick,
about 3 minutes.
Add the granulated sugar and vanilla and continue
beating until tripled in volume, about 3 minutes more. Sprinkle the
flour mixture over the eggs and, using a rubber spatula, fold gently
until just blended. Pour the batter into the prepared pan and spread
evenly.
Bake until the cake springs back when lightly touched, 13 to 15
minutes.
Meanwhile, lay a clean kitchen towel on the counter and
sift confectioners sugar generously onto it, covering it evenly. When
the cake is ready, remove it from the oven and immediately run a knife
around the inside of the pan to loosen the cake. Holding the cake in
place, invert the pan onto the prepared towel. Lift off the pan and
carefully peel off the paper. Beginning on a long edge, roll up the cake
and towel together. Set on a wire rack and let cool.
To make the
syrup, in a small saucepan over medium heat, combine the water and
granulated sugar and stir until the sugar dissolves. Bring to a boil and
remove from the heat. Stir in the rum and set aside to cool to room
temperature.
To make the frosting, combine the chocolate and
cream in the top pan of a double boiler. Set the pan over but not
touching barely simmering water in the bottom pan and melt the
chocolate, then whisk until well blended. Remove the bowl from the heat
and refrigerate, stirring occasionally, until cold, about 2 hours. To
speed this process, use an ice bath (see headnote above). When the
mixture is cold, add the vanilla and salt. Using an electric mixer on
medium-high speed, beat the chocolate mixture briefly until firm enough
to hold a soft dollop. The mixture will continue to firm up as it sits.
To
make the meringue mushrooms, preheat the oven to 225°F. Line 2 baking
sheets with parchment. Have ready a pastry bag fitted with a small (no.
6) plain tip.
In a bowl, using a mixer on medium-low speed, beat
together the egg whites and cream of tartar until very foamy. Slowly
add the granulated sugar while beating. Increase the speed to high and
beat until soft peaks form when the beaters are lifted. Continue until
the whites hold stiff, shiny peaks. Sift the confectioners sugar over
the whites and, using a rubber spatula, fold in until well blended.
Scoop
the mixture into the bag. On 1 baking sheet, pipe 48 stems, each 1/2
inch wide at the base and tapering off to a point at the top, 3D4 inch
tall, and spaced about 1/2 inch apart. On the other sheet, pipe 48
mounds for the tops, each about 1 1/4 inches wide and 3D4 inch high,
also spaced 1/2 inch apart. With a damp fingertip, gently smooth any
pointy tips. Dust with cocoa. Reserve the remaining meringue.
Bake
until dry and firm enough to lift off the paper, 50 to 55 minutes. Set
the pans on the counter and turn the mounds flat side up. With the tip
of a knife, carefully make a small hole in the flat side of each mound.
Pipe small dabs of the remaining meringue into the holes and insert the
stems tip first. Return to the oven until completely dry, about 15
minutes more. Let cool completely on the baking sheets.
To
assemble the bûche, unroll the cake and brush it liberally with the
cooled syrup. Using
an icing spatula, spread one-third of the frosting
over the cake. Gently reroll the cake and place, seam side down, on a
cutting board. Frost the top and sides of the roll with the remaining
frosting, using long, rough strokes. Using a serrated knife, trim each
end on a sharp angle.
Transfer the cake to a serving plate and
garnish with the chocolate curls, a sifting of confectioners sugar and
the meringue mushrooms. Pass the remaining meringue mushrooms at the
table for garnishing individual servings
Happy Baking!!!!
Linking this entry ot Swathi of Baking partners!!!
