*  Exported from  MasterCook  *
 
                     BUCHE DE NOEL (CHRISTMAS LOG CAKE)
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Desserts                         Cakes
                 French
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----CAKE-----
    1       c            Flour, sifted cake
      1/4   ts           Salt
    1       t            Baking powder
    4                    Egg
    1       c            Sugar
      1/4   c             -- water
    1       tb           Lemon juice
                         -----MERINGUE MUSHROOMS-----
    2                    Egg white
      1/4   c            Cream of tartar
      1/4   c            Sugar
                         Cocoa, powdered
                         -----BUTTER CREAM-----
    1       c            Butter, sweet -- softened
    3                    Egg yolk
                         -----ICING-----
    1       tb           Espresso, powdered
    1       tb           Milk
    3       c            Sugar, confectioners, sifted
                         Food coloring, green
 
   Grease a jelly roll baking sheet.  Line with parchment
   paper. Grease the parchment paper.  Sift dry
   ingredients together.  Beat eggs at high speed about 5
   to 10 minutes.  Add sugar by tablespoonfuls. Continue
   beating until the butter is very thick. Then add lemon
   juice and water. Fold in dry ingredients in four
   stages, 1/4 cup at a time. Spread evenly on the baking
   sheet.  Bake at 375 F. for 15 minutes or until the
   sponge springs back when tested.  Sift powdered sugar
   onto the sponge. Turn cake out onto a clean tea towel.
   Remove parchment paper. Trim edges of the sponge if
   they are crispy.  Roll up gently, leaving towel
   inside, while still warm. Let cool.
   
   Beat egg whites, and when foamy add the cream of
   tartar.  When soft peaks form, gradually beat in the
   sugar.  Beat until meringue is stiff and glossy. Pipe
   meringue through a pastry bag, making and equal number
   of stems and caps to resemble small mushrooms.  Bake
   mushroom pieces at 250 F. about 45 minutes.  When
   cool, glue them together with butter cream icing and
   dust lightly with cocoa in a fine strainer. Beat egg
   yolks and butter together until smooth.  Add coffee
   and milk. Gradually add powdered sugar.  Beat until
   smooth. Mix about 1/3 cup to 1/2 cup of the frosting
   with green food coloring for the ivy decoration.
   
   To assemble:  Unroll cooled sponge, remove towel,
   spread, cake with butter cream icing. Roll up.  Cut
   off at a diagonal, a 2″ slice. This is the tree stump.
   Frost the outside, then add the stump and frost. Make
   ivy patterns.  Add the mushrooms.  Dust the whole cake
   very lightly with powdered sugar, to simulate snow.
   Keep in refrigerator. Cut with serrated knife.
  
 
 
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