YULE LOG
Source of Recipe
Aunt Saunny
Makes 10 to 12 servings
Ingredients
Powdered sugar
4 eggs, separated
3/4 cup sugar, divided
3/4 cup ground blanched almonds
1/3 cup all-purpose flour
1/3 cup HERSHEY'®S Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Whipped Cream Filling (recipe follows)
Creamy Cocoa Log Frosting (recipe follows)
1. Heat oven to 375°F. Line 15-1/2×10-1/2×1-inch jelly-roll pan with
foil; generously grease foil. Sift powdered sugar onto clean towel.
2. Beat egg yolks in medium bowl 3 minutes on medium speed of mixer.
Gradually add 1/2 cup sugar, beating another 2 minutes until thick and
lemon-colored. Combine almonds, flour, cocoa, baking soda and salt; add
alternately with water to egg yolk mixture, beating on low speed just
until blended. Stir in vanilla and almond extracts.
3. Beat egg whites in large bowl until foamy. Gradually add 1/4 cup
sugar, beating until stiff peaks form. Carefully fold chocolate mixture
into beaten egg whites. Spread batter evenly into prepared pan.
4. Bake 16 to 18 minutes or until top springs back when lightly
touched. Cool in pan on wire rack 10 minutes; remove from pan onto prepared
towel. Carefully remove foil. Cool completely.
5. Cut into four equal rectangles approximately 3-1/2×10 inches. Chill
layers while preparing filling and frosting. Place one cake layer on
serving plate. Spread one-third (about 1 cup) Whipped Cream Filling
evenly over cake layer; top with another cake layer. Repeat with remaining
cake and filling, ending with cake layer. Refrigerate about 1 hour
before frosting. Generously frost loaf with Creamy Cocoa Log Frosting. Swirl
frosting with spatula or score with fork to resemble bark. Refrigerate
at least 4 hours before serving. Garnish with shaved chocolate and
holly, if desired. Cover; refrigerate leftover dessert.
Whipped Cream Filling
Makes about 3 cups filling
Ingredients
1-1/2 cups cold whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Combine whipping cream, powdered sugar and vanilla in large bowl. Beat
until cream is stiff. (Do not overbeat.)
Creamy Cocoa Frosting
Makes 2-1/2 cups frosting
Ingredients
3-1/2 cups powdered sugar
1/2 cup HERSHEY'®S Cocoa
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/3 cup milk
Combine powdered sugar and cocoa. Beat butter, 1/2 cup cocoa mixture,
corn syrup and vanilla in medium bowl until smooth. Add remaining cocoa
mixture alternately with milk, beating until smooth and of spreading
consistency.
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