December 23, 2007

December Daring Baker's Challenge... Yule Love It!!!

The Daring Bakers can be found here... there are lots of links to lots of bakers and you can see all the monthly challenge results by visiting the sites there as well as coming here. :) On with the challenge!!!


Well, at least my family loved it!!! LOL

Ok, so that was bad! LOL I have been out of commission for two months due to pending surgery but I had the surgery and have been in the kitchen today taxing myself a bit but it was for a very good cause. We have our annual Christmas party at church tomorrow night and I decided this little cake would fit the bill for my contribution.



Here is what I did...

I made the Genoise Cake

Plain Genoise:

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

one 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again

1.Set a rack in the middle of the oven and preheat to 400 degrees F.

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).

4.Attach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.

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.



Coffee Buttercream:

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

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.




Filling and frosting the log:

1.Run a sharp knife around the edges of the genoise to loosen it from the pan.

2.Turn the genoise layer over (unmolding it from the sheet pan onto a flat surface) and peel away the paper.



3.Carefully invert your genoise onto a fresh piece of parchment paper.

4.Spread with half the coffee buttercream (or whatever filling you’re using).




5.Use the parchment paper to help you roll the cake into a tight cylinder.



6.Transfer back to the baking sheet and refrigerate for several hours.

Shamelessly showing you the inside of my NEW refrigeratore!!! :)

7.Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end.



8.Position the larger cut piece on each log about 2/3 across the top.

9.Cover the log with the reserved buttercream, making sure to curve around the protruding stump.



10.Streak the buttercream with a fork or decorating comb to resemble bark.



11.Transfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.

Meringue Mushrooms:

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

1.Preheat the oven to 225 degrees 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 icing sugar over the whites and, using a rubber spatula, fold in until well blended.



2.Scoop the mixture into the bag. On one baking sheet, pipe 48 stems, each ½ inch (12 mm.) wide at the base and tapering off to a point at the top, ¾ inch (2 cm.) tall, and spaced about ½ inch (12 mm.) apart. On the other sheet, pipe 48 mounds for the tops, each about 1-1/4 inches (3 cm.) wide and ¾ inch (2 cm.) high, also spaced ½ inch (12 mm.) apart. With a damp fingertip, gently smooth any pointy tips. Dust with cocoa. Reserve the remaining meringue.

3.Bake until dry and firm enough to lift off the paper, 50-55 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 longer. Let cool completely on the sheets.



4.Garnish your Yule Log with the mushrooms.


16 comments:

  1. Your log looks so nice! (and I love the picture of your son cleaning out the bowl!)
    I hope your surgery goes well!
    Merry Christmas!

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  2. Nice log, great fridge :)

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  3. Looks like it turned out great. Hope all goes well with your surgery.

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  4. It really looks delicious. Seeing all these meringue mushrooms, I regret that I only tried the marzipan mushrooms.

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  5. I always love the step by step pictures. I love to see how it goes along the way. I think your stump is fantastic and you rolled that thing with no cracks!

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  6. Glad your getting up and around. Your yule log looks wonderful. Merry Christmas.

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  7. Happy holidays to you and the family!

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  8. Terrific Leann! I am glad you are feeling better =)

    Your log looks luscious, hope it was a hit at the potluck!

    Happy holidays!

    xoxo

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  9. Nice work!
    And welcome back.

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  10. Good luck with the surgery!
    The log turned out great and glad the whole family like it!

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  11. What a... daring way to come back from surgery! Your log looks great, and it looks like the kids enjoyed the butter cream as much as we did here. :)

    I hope your Christmas celebration was full of peace and joy, and I wish you and your family a happy, healthy 2008!

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  12. Look at that perfectly round yule log, you did such a great job!
    Hope everything is well with the surgery. Happy Holidays!

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  13. Wonderful job! It looks great!

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  14. Very nicely done! Congratulations on a successful challenge and best of luck on your surgery.

    jen at use real butter

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  15. How nice to have help in the kitchen. Your log looks lovely. Good luck on your surgery. Wendy

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  16. Your yule log turned out so nice! I've got to figure out the secret to rolling the cake without cracking it. Lovely job!

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