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Receta Chocolate Lincoln Log
by CookEatShare Cookbook

Chocolate Lincoln Log
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  Raciónes: 12

Ingredientes

  • 4 Large eggs, separated
  • 3/4 c. sugar
  • 2 teaspoon vanilla
  • 1/3 c. sifted flour
  • 3/4 c. plus 2 tbsp. sifted cocoa
  • 1/2 baking pwdr
  • 1/4 teaspoon salt
  • 1 c. heavy cream
  • 2 c. plus 2 tbsp. sifted powdered sugar
  • 3/4 c. sliced almonds, toasted
  • 2 tbsp. chipped candied ginger
  • 1/2 c. orange marmalade
  • 1/4 c. water
  • 2 tbsp. butter

Direcciones

  1. Beat egg whites till foamy; add in sugar gradually and continue to beat till stiff. Beat yolks and 1 tsp. vanilla till thick and lemon colored. Fold into whites. Sift together flour, 1/4 c. cocoa, baking pwdr and salt. Fold into egg mix. Turn into waxed paper lined 10 x 15 x 1 inch pan.
  2. Bake at 375 degrees for 13 to 15 min. Invert cake on towel sprinkled with 2 Tbsp. cocoa. Remove paper; trim crisp edges from cake. Roll up towel with cake; cold 30 min. Unroll, remove towel. Whip cream with 2 Tbsp. powdered sugar. Mix in 1/2 c. almonds and ginger.
  3. Spread marmalade on cake, then spread on cream mix. Reroll, placing cake seam-side down on platter. Bring water to a boil, stir in 2 c. powdered sugar and 1/2 c. cocoa. Continue stirring till smooth. Blend in 1 tsp. of vanilla and butter; cold slightly. Glaze cake with chocolate mix; garnish with remaining almonds.