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Buche de Noel

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Ingredients
  • 6 eggs
  • 1 cup cake flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 cup powdered sugar
  • 3 Tbsp milk
  • 3 Tbsp flavored liqueur of choice
  • 2 ounces semi-sweet chocolate
  • 6 ounces butter (1 1/2 sticks)
  • unsalted
Instructions

Serving Size: 10. Beat the eggs for 3-4 minutes on med. high or about 5 minutes by hand. Add the sugar and vanilla and beat well. In a bowl, sift together the flour, baking powder and salt. Add to the egg stirring to combine well. Grease a jelly roll pan or baking sheet with sides. Spread with parchment paper, grease and flour the paper in the pan. Then pour in the batter and bake at 400F until cake is springy when touched with finger., 15-18 minutes. Sprinkle a kitchen towel with powdered sugar and use the towel to turn out the cake. Roll the cake in the towel starting with the short end. Let cool,then unroll gently so as not to crack the cake and frost inside with ganache or icing. Roll the cake back up and ice with more ganache or icing and decorate with meringue mushrooms, ivy, cranberries or nuts. For an authentic touch use a kitchen fork to trace "log" lines on the outside of log. You may use lighter colored ganache on the ends to resemble a log.

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