TODAY'S RECIPE - BUCHE DE NOEL
A blog (especially since I'm working alphabetically in my file of recipes) knows no season. The recipe comes from Family Circle Magazine, which I don't want to discount because it tends to be a simpler rendition, so we'll just see how it turns out. Even though I'm French and my mom baked alot, she never made a Buche de Noel (and I never have, either). We always had something called a Blitz Torte on Christmas, which was and is fabulous! It's a layered egg-y cake topped with meringue and pecans, with whipped cream inbetween the layers. Although it's not in this file (1976-1983), I'm sure it'll show up somewhere.
Serves 8
Oven 350 degrees
5 eggs, separated
2/3 cup granulated sugar
3 tbsp unsweetened cocoa powder
2 tbsp flour
1 tub milk chocolate ready-to-spread frosting
1 tbsp instant coffee powder
1 cup heavy cream, whipped
2 tbsp chopped pistachios
Grease a 15" x 10" x 1" jelly roll pan, line the bottom with waxed paper and grease and flour the paper.
Beat egg yolks in a large bowl until fluffy, then gradually beat in granulated sugar until light and thick. Beat in cocoa and flour at low speed.
Beat egg whites until soft peaks form, then fold into yolk mixture until smooth. Spoon batter evenly into prepared pan.
Bake at 350 degrees for 15 minutes or until top springs back when lightly pressed. Turn out onto cloth sprinkled with confectioners sugar. Cut a 1/4" strip from one short side. Roll up cake and towel together, and cool on wire rack. Combine frosting with coffee. Unroll cooled cake, spread with 3 tbsp of the frosting, and then spread with whipped cream. Reroll.
Frost roll with remaining chocolate frosting. Roll up the trimmed edge and press onto the log to form a "knot". Draw fork down frosting for bark effect. Sprinkle with pistachio nuts. Garnish with marzipan "mushrooms" and a dusting of confectioners sugar, if desired.
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