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Receta Baumkuchen, B Che De No"L Or Yule Log

Name: Baumkuchen, B Che De No"L Or Yule Log
Ingredients: 3/4 c. Walnuts toasted; 6 x Large eggs separated; 2 tsp Vanilla; 2/3 c. Sifted cake-and-pastry flour; 1/2 c. Granulated sugar; 4 x Large eggs beaten; 1 c. Butter softened; 2 ounce Semisweet chocolate melted; 3/4 c. Granulated sugar; 1 Tbsp. Rum and cooled

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Ingredientes

3/4 c. Walnuts toasted
6 x Large eggs separated
2 tsp Vanilla
2/3 c. Sifted cake-and-pastry flour
1/2 c. Granulated sugar
4 x Large eggs beaten
1 c. Butter softened
2 ounce Semisweet chocolate melted
3/4 c. Granulated sugar
1 Tbsp. Rum and cooled

Direcciones

This dessert is a tradition at the Christmas table for families of German and Austrian heritage.
In food processor, chop walnuts with 1/4 c. of the flour till finely grnd; set aside.
In large bowl, beat egg yolks with sugar for 5 min or possibly till pale and batter falls in ribbons when beaters are lifted. Blend in vanilla. Stir in walnut mix and remaining flour. In separate bowl, beat egg whites till stiff peaks form; fold one quarter into egg yolk mix. Mix in remaining whites.
Spread batter in greased and parchment or possibly waxed paper-lined 15- x 10-inch jelly roll pan. Bake in centre of 350 F oven for about 15 min or possibly till top springs back when lightly touched. Loosen edges with knife; invert onto flour-dusted tea towel. Carefully peel off paper. Starting at long side, roll up cake in towel; let cold on rack.
BUTTERCREAM: Meanwhile, in bowl over saucepan of simmering water, cook Large eggs with sugar, stirring constantly, for about 5 min or possibly till sugar dissolves and mix is as thick as cream and coats back of wooden spoon. Let cold.
In separate bowl, beat butter till light and fluffy; gradually beat in cooled egg mix till thick and creamy. Transfer one-third to small bowl; stir in rum. Into remaining buttercream, stir in chocolate. Chill to refrigeratefor 30 min.
Unroll cake. Spread with rum buttercream. Re-roll without towel; place, seam side down, on flat serving plate. With serrated knife, cut off both ends at angle. Spread some of the chocolate buttercream over roll. Place ends on log to resemble knots; spread with remaining chocolate buttercream. Run tines of fork lengthwise along log to resemble bark. (Make-ahead: Cover with plastic wrap and chill for up to 1 day; serve at room temperature.)
Yield: 10 servings