December 14, 2009

Yule Logs

Yule Logs
Classic Yule Log
1/2 cup sifted flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
3 eggs sub
1/4 cup plant milk

For Rolling
1/8 cup icing sugar

For filling
1 1/2 cups vegan whipping cream, whipped with
1 tablespoon sugar

For Icing
2 cups vegan heavy cream
8 ounces vegan semi-sweet chocolate baking squares, melted
1/4 cup vegan butter, softened

For Decoration
1/8 cup icing sugar
colour food coloring (I do red and green)
8 ounces marzipan, divided

1. Preheat oven to 350 degrees F.
2. Grease a 15 X 10" jelly roll pan. Line with a sheet of waxed paper. Grease paper as well.
3. Sift together the flour, cocoa, baking powder and salt.
4. In separte bowl, beat together sugar and egg yolks. Alternate adding the milk and the flour mixture into the egg and sugar mix.
5. In another separtate bowl, using clean mixer blades, beat egg whites until stiff but not dried out. Fold one third of the egg whites into the other mixture. Then carefully fold in remaining egg whites.
6. Spread batter into pan, smooth out the top.
7. Bake for 12 minutes, or until set.
8. While waiting for cake to cook, prepare whipping cream. Beat whipping cream with 1 tablespoon sugar until thick. Set aside in the fridge.
9. When cake is done, remove from oven. Dust a clean tea towel with icing sugar. Turn cake out onto this. Remove waxed paper. Cut edges of cake to make a nice even looking rectangle. Starting with the short side, roll the cake up jelly-roll style. Transfer seam side down to a rack for cooling. (30 minutes).
10. While cake is cooling, prepare icing:.
11. In a small pot, bring cream, melted chocolate and butter to a low boil over medium low heat. Stir vigorously until blended. Remove from heat and let stand.
12. On a flat surface dusted with remaining icing sugar, knead food colouring into each piece of marzipan, (as many colours as you'd like)until well blended.
13. Unroll the now cooled cake and spread the whipped cream over it to with 1 inch of all sides. Re-roll cake. Place seam side down on serving dish.
14. Spread icing over top and sides and ends of cake.
15. Roll out marzipam with a rolling pin and cut into various shapes with cookie cutters or a knife. Arrange on cake. Sift a small amount of icing sugar on completed cake to make it looked like a light dusting of snow.

Buche De Noel
Cake Roll
3/4 cup sifted cake flour
1/4 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs, at room temperature
3/4 cup granulated sugar
1 tablespoon water
1 teaspoon vanilla confectioners' sugar

1 teaspoon vegan unflavored gelatin
1/4 cup water
1 cup vegan whipping cream
1/2 teaspoon almond extract
2 tablespoons confectioners' sugar

1 1/2 ounces vegan unsweetened chocolate
1 teaspoon instant coffee
3 tablespoons vegan butter
3/4 cup sifted confectioners' sugar
1 dash salt
1/2 teaspoon vanilla
1 egg white sub

Garnishes (optional)
candies cherries
maraschino cherry
spearmint candy leaf

1. MAKING THE CAKE: Preheat oven to 375°F.
2. Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
3. Next butter paper and slides of pan; dust with flour.
4. Sift together flour, cocoa, baking powder and salt; set aside.
5. Beat eggs until thick and lemon-colored.
6. Gradually add sugar, beating well after each addition.
7. Beat until thick and fluffy.
8. Fold in water and vanilla, then flour mixture, stir until smooth.
9. Spread mixture evenly in pan and bake 12 to 15 minutes.
10. Meanwhile, sprinkle a kitchen towel with cake flour.
11. Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
12. Peel off waxed paper and trim the edges.
13. Staring with the narrow end, roll the cake up in the towel.
14. Let it stand for 20 minutes on a cake rack.
15. PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
16. Cool to room temperature.
17. Beat cream until stiff peaks form.
18. Fold in gelatin mixture, then almond extract and confectioners' sugar.
19. Cover and chill 5 to 10 minutes.
20. Unroll the cake and spread with whipped cream filling; roll up again.
21. Cover and chill at least one hour
22. PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
23. Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
24. Blend in chocolate mixture, salt and vanilla.
25. Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
26. Fold chocolate mixture into egg whites, gently but thoroughly.
27. Frost cake roll.
28. Draw a fork down the top of cake for a"bark" effect.
29. Decorate with whole almonds and candied cherries.
30. Chill thoroughly before serving.
31. If cake is frozen, thaw to serve, without allowing cake to become warm.
32. If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.

Savory Yule Log
16 ounces vegan cream cheese
5 garlic cloves, sliced thin
1 tablespoon vegan worcestershire sauce
1 teaspoon Tabasco sauce
1/2 cup chopped pecans
1 tablespoon chili powder
1 tablespoon paprika

1. Mix cream cheese, garlic, worcestershire, tabasco and pecans together in a bowl and roll into a log.
2. Spread wax paper with mixture of Chili Powder and Paprika and roll the log in the mixture.
3. Refrigerate until ready to use. Serve with crackers.

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