Viking’s Bûche De Noël

Viking Cruise Line’s shares their recipe for a standard European vacation dessert. This grand dessert is a descendant of the medieval subtlety—meals disguised to seem like one thing else. Right here, chocolate cake masquerades as the standard yuletide log for a protracted winter’s evening. Though making the log look lifelike could be difficult, even a easy method is nice enjoyable to make and pleasant to serve on a vacation night.

Elements

Instructions

CAKE

Preheat oven to 350°F (177°C). Line a jelly roll pan with greased parchment paper. Lay a clear kitchen towel flat on a piece floor; mud with confectioners’ sugar and put aside. Place egg whites in a small bowl and put aside. Place egg yolks in a big bowl and beat till fluffy, about 3 minutes. Progressively add half of sugar, beating till thick and lighter in colour, about 5 minutes. Progressively add flour, cocoa and salt; beat till effectively blended. Beat egg whites on medium pace till foamy; add cream of tartar and beat till tender peaks kind. Progressively sprinkle in remaining sugar, 1 T (12 g) at a time, beating on excessive till stiff peaks kind. Switch ¼ of egg whites into yolks, stirring simply to mix. Gently fold in remaining egg whites till blended. Unfold batter evenly in ready pan. Bake 12 minutes or till cake springs again when evenly pressed in middle (don’t overbake). Cool solely 3 minutes, loosen sides with a small knife and invert onto ready kitchen towel. Peel off parchment paper; loosely roll cake up in towel starting with a brief aspect. Let cool.

FILLING

Place cream in a big bowl; beat till it begins to thicken. Add confectioners’ sugar and occasional granules; proceed beating till stiff peaks kind. Cowl; chill.

FROSTING

Place all frosting substances in a big bowl and beat with an electrical mixer till easy.

MERINGUE MUSHROOMS

Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper. Match a pastry bag with a big plain spherical pastry tip (#6); put aside. Place egg whites in a medium bowl and beat at medium pace till foamy. Add cream of tartar; proceed beating till tender peaks kind. Progressively beat in sugar, then improve pace to excessive beating till stiff and shiny and fill piping bag. To make mushroom caps: pipe half of combination onto ready baking sheet into flattened balls in a wide range of sizes ½ inch (13 mm) to 1½ inches (38 mm) throughout, smoothing tops with dampened fingers. For stems, pipe meringue into a wide range of cone shapes 1 to 2 inches (25 to 50 mm) excessive. Reserve leftover meringue. Bake about 1 hour or till agency to the touch. Take away from oven and, utilizing a small knife, puncture a despair into backside of every mushroom cap. Dab a little bit of leftover meringue inside despair and “glue” the small ends of stems into caps. Bake an extra 20 minutes. Let cool and retailer hermetic as much as 2 weeks.

ASSEMBLY

When cake is totally cool, unroll and unfold filling to inside ½ inch (13 mm) of edge; re-roll. Place on serving platter (or foil-covered cardboard if freezing) and frost cake. Use a fork to make shallow squiggly strains down size of “log.” Chill till able to serve or freeze.
Mud tops of mushrooms with cocoa powder and adorn “log” with them; sift on confectioners’ sugar “snow.”
Notice: For comfort, the cake could be made as much as 10 days prematurely and frozen. Simply wait till the frosting has hardened, then wrap the cake effectively in plastic wrap and freeze. To serve, take away wrap, place on a serving tray, adorn with mushrooms and confectioners’ sugar, and let thaw for 1 hour.

• Prep time: 55 minutes.
• Prepare dinner time: 1 hour 32 minutes.
• Makes 12 servings.