Ingredients:<\/span><\/p>\n 6 eggs separated- whites in large bowl For the meringue mushrooms<\/strong> For the chocolate frosting<\/strong> Instructions:<\/span><\/p>\n Chocolate roll<\/strong> Unroll cake, spread with the cream whipped with a little confectioners\u2019 sugar and vanilla, reroll without the towel.<\/p>\n Meringue mushrooms<\/strong> Chocolate frosting<\/strong> Final assemblage<\/strong> Source:<\/span> Family recipe<\/p>\n Name: Ellie Landowne Class Year: 1956 Country of Residence: U.S.A. Why is this recipe great? What\u2019s its backstory? One taste will tell you why! I make it with my grandson … Continue reading B\u00fbche de No\u00ebl (Yule Log)<\/span>
\n6 rounded Tb granulated sugar,
\n2 tsp vanilla
\n3 level Tb flour,
\n4 heaping Tb sifted cocoa,
\n2 \u00bd tsp baking powder
\n\u00bd pint whipping cream<\/p>\n
\n2 egg whites
\n1\/8 teaspoon cream of tartar
\n\u00bd cup sugar
\n\u00bd tsp vanilla
\n1\/8 tsp almond extract<\/p>\n
\n2 cups confectioners\u2019 sugar
\n\u00bd stick softened butter
\n\u00bc cup of milk
\n\u00bc cup cocoa powder
\n1\/8 tsp salt
\n\u00bd tsp vanilla<\/p>\n
\nBeat yolks until light and thick, then beat in the sugar, vanilla, flour, sifted cocoa and baking powder.
\nBeat whites stiff but not dry with a dash of cream of tartar and fold in chocolate mixture.
\nPour into a greased and wax papered jelly roll pan. Tip and tap corners to spread evenly.
\nBake at 350F. for 12-15 min, loosen sides, turn out onto damp dish towel, peel off paper, roll up with the towel and allow to cool.<\/p>\n
\nBeat the 2 egg whites with the cream of tartar until frothy. Gradually beat in the cup sugar, the vanilla, the almond extract and beat until very stiff and glossy.
\nUse a \u00bd inch tip on a pastry tube and a greased cookie sheet. Squeeze out an equal number of rounded tops, and short stems. Use a wet finger to flatten the point in the middle of the tops. Bake at 225 F for 1 hour, turn off oven and leave them in a half open oven until cool.
\nUse a sharp knife to cut the pointed tip off the stems, dust the tops with a little cocoa powder, spread a little frosting on the underside of the tops, and press the stems into place.<\/p>\n
\nBeat together the confectioners\u2019 sugar, the softened butter, the cocoa powder, the salt and the vanilla and then gradually add up to \u00bc cup of milk until you reach a spreadable consistency.<\/p>\n
\nCover rolled cake with frosting streaked to look like bark but save some frosting to connect the mushroom tops and stems.
\nDecorate with the meringue mushrooms. Decorate around the cake with holly or other branches, use raspberries for red berries between the leaves.<\/p>\n![\"\"](\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2021\/03\/Buche-de-Noel-Ellie-Landowne-300x225.jpg\")
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