Subj : B�che de No�l with Buttercream Frosting
To : All
From : Mojo
Date : Sun Jun 19 2016 12:20 pm
B�che de No�l with Buttercream Frosting
Ingredients
Cake
3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Filling
1 cup whipping cream
2 tablespoons granulated sugar
1 1/2 teaspoons instant coffee granules or crystals
Chocolate Buttercream Frosting
1/3 cup unsweetened baking cocoa
1/3 cup butter or margarine, softened
2 cups powdered sugar
1 1/2 teaspoons vanilla
1 to 2 tablespoons hot water
Garnish
1/2 cup chopped green pistachio nuts
Directions
1. Heat oven to 375�F. Line 15x10x1-inch pan with foil or waxed paper; grease
with shortening or cooking spray. In small bowl, beat eggs with electric mixer
on high speed about 5 minutes or until very thick and lemon colored. Pour eggs
into large bowl; gradually beat in 1 cup granulated sugar. Beat in 1/3 cup
water and the vanilla on low speed. Gradually add flour, baking powder and
salt, beating just until batter is smooth. Pour into pan, spreading batter to
corners.
2. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean.
Immediately loosen cake from edges of pan; invert onto towel generously
sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of
cake if necessary. While hot, carefully roll cake and towel from narrow end.
Cool on cooling rack at least 30 minutes.
3. In chilled medium bowl, beat all filling ingredients on high speed until
stiff. Unroll cake; remove towel. Spread filling over cake. Roll up cake.
4. In medium bowl, beat cocoa and butter on low speed until thoroughly mixed.
Beat in powdered sugar until mixed. Beat in vanilla and enough of the hot water
until frosting is smooth and spreadable.
5. For tree stump, cut off a 2-inch diagonal slice from one end of cake. Attach
stump to one long side using 1 tablespoon frosting. Frost cake with remaining
frosting. With tines of fork, make strokes in frosting to look like tree bark.
Garnish with nuts.
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