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home > recipes > cakes > bouche de noel 2
Serves 10 6 eggs 1 cup cake flour 1 cup sugar 1 tsp baking powder 1 tsp vanilla Ganache 1 cup powdered sugar 3 Tbsp milk 3 Tbsp flavored liqueur of choice 2 ounces semi-sweet chocolate 6 oz butter -- (1 1/2 sticks) unsalted 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 400*F 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.

Bouche de Noel 2


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list all recipes for CAKES (268)
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list all recipes by ALZELT (7)


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keyword: bouche
ethnicity: french
recipes for cakes
recipes by alzelt
Email Address:
(posted November 2, 2004)

Serves 10

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

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 400*F 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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