This is my first Daring Bakers Challenge. I am so thrilled. I am really exciting to be a part of Daring Bakers family. I was trying to be creative in my first challenge. So I come up with a little bit different yule log shape than we used to. I have used Oreo cookies as a soil and I think it turns out really good. Additionally I noticed when you are cutting for eating the cake keeps the shape till at the end. Overall I really enjoyed making it and I believed the household enjoyed eating the whole thing.
This month's hostesses for the challenge were Ivonne at Cream Puffs in Venice and Lis at La Mia Cucina. They provided us with the recipe to follow and certain guidelines.
Here is my first yule log!
Coffee Swiss meringue - I used amaretto liquor instead of the Grand Mariner called for in the recipe. I would have preferred to my butter cream darker brownish. So I didn't quite satisfy the result color from espresso powder. But taste was light , creamy and so delicious.
Filling: Blackberry puree
Decorations: I made my marzipan mushrooms from scratch . I found the water a mount was to much in the original recipe for marzipan so I used my recipe instead. I loved the arty part of making the mushrooms and decorating the log.
I look forward to next months challenge!
Nice to meet you all!
Yule Log
(from Perfect Cakes by Nick Malgieri and The Williams-Sonoma Collection: Dessert)
Recipe Quantity: Serves 12
Recipes:
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 (1) 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.
