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The ingredients needed to cook Christmas Yule Log Cake / Buche De Noel:
- You need For the vanilla sponge cake
- Get 1/2 cup Flour
- Provide 1/2 cup Sugar (powdered)
- Prepare 2 tbs Milk powder
- Take 2 tbs White oil
- Use 1 tsp Baking powder
- You need 3 Eggs
- Get 1 tsp Vanilla essence
- Provide For the chocolate sponge cake
- Take 3 tbs Flour
- Get 1 and 1/2 tbs Cocoa powder
- Get 1/2 tsp Baking powder
- Get 1/2 tsp Coffee powder
- Provide 2 Eggs
- Use 1/3 cup Sugar (powdered)
- You need 1 tbs White oil
- Use 1 tsp Vanilla essence
- Get 1/2 cup whipped cream
- Take 1 tbs cocoa powder
- Use 2 tbs Chocolate syrup
- You need 1 tbs Water
- Use For chocolate ganache
- Use 1/2 cup Heavy cream
- Use 1 and 1/4 cup melted dark chocolate
- Use 1/8 cup butter
- You need For decoration
- Take 1 cup mixed with green colour Whipping cream
- Prepare 6/7 Meringue mushrooms (made by me)
- You need 2 Yellow coloured chocolate flowers
- Use 6/7 Cherries
- Provide 1 Fondant pine / Christmas Tree (made by me)
- Use 1/4 cup Icing sugar
- Use as required Some nozzles and piping bags
Instructions to make Christmas Yule Log Cake / Buche De Noel:
- For vanilla sponge cake sieve flour baking powder, milk powder altogether
- Separate egg whites and yolks and take the whites in a mixing bowl and beat with the sugar in two batches with an electric blender to make a foam
- Add yolks oil essence gradually and keep beating
- Finally add the flour mixture in three batches and mix with cut and fold method with a spatula
- Grease the baking tray and pour the mixture
- Bake at a preheated oven at 180°C for 30 mins, take out the cake and cool down on a cooling rack
- For chocolate sponge cake sieve flour cocoa powder baking powder coffee powder altogether
- Separate egg whites and yolks
- Beat the whites to make a foam
- Beat the yolks separately
- Add sugar in 3 batches to the yolks and keep beating
- Add oil and beat again
- Add flour mixture in two batches and keep beating
- Lastly add the foam in 3 batches and mix with cut and fold process with a spatula
- Grease the baking tray, spread a baking paper and pour the batter
- Bake in a preheated oven at 180°C for 12 mins
- Take out flip over a cooking towel when it's hot, roll it over and keep it for 10 mins
- Mix the whipping cream with the cocoa powder
- After 10 mins spread the cream inside the cake and roll again
- Mix chocolate syrup with water and apply it over the cake and keep it in the fridge for 2 hrs
- Now it's time for the final decoration. Place the vanilla sponge on a board, cover it with green whipped cream
- Place the chocolate roll cake on the middle of it, cut two slices and place them beside as two branches
- Mix the heavy cream, melted chocolate and butter in a double boiler method and bring it down to the room temperature. ganache is ready.
- Cover the chocolate sponge with the ganache, scratch with a fork on it to give it a bark-like look
- Make some whipped cream grass with a grass nozzle and a piping bag all over the vanilla sponge
- Place some cherries on the chocolate sponge and make some whipped cream leaves with a leaf nozzle
- Make a whipped cream vine over the chocolate sponge with a fine tip nozzle
- Place yellow chocolate flowers and meringue mushrooms
- Place the fondant pine / Christmas tree
- Lastly dust some icing sugar over it to give it a snowy look. I've added a store bought Santa Clause doll to complete the charm !
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