MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Cherry & Chocolate Buche de Noel
Categories: Cakes, Chocolate, Fruits, Holiday, Dairy
     Yield: 8 Servings

MMMMM---------------------------CAKE---------------------------------
     6 lg Egg yolks; room temp
   3/4 c  Granulated sugar; divided
     5 lg Egg whites; room temp
   1/8 ts Salt
   1/2 c  Unsweetened cocoa powder

MMMMM----------------------KIRSCH SYRUP------------------------------
   1/3 c  Water
   1/3 c  Sugar
     1 ts Kirsch

MMMMM-------------------------FILLING--------------------------------
     1 ts Unflavored gelatin
     1 tb Cold water
   1/3 c  Whole milk
   1/2    Vanilla bean; split, seeds
          - scraped
     2 lg Egg yolks
     1 tb Granulated sugar
   1/2 c  Heavy cream
   1/2 c  Pitted brandied cherries;
          - drained

MMMMM-------------------------FROSTING-------------------------------
     1 c  Heavy cream
 1 1/2 ts Confectioners' sugar
          Unsweetened cocoa powder;
          - for sifting

 MAKE THE CAKE: Set oven @ 375 F/190 C.

 Line a 9x13" rimmed baking sheet with parchment
 paper. In the bowl of a standing electric mixer fitted
 with whisk, beat egg yolks with 6 tablespoons of the
 sugar at high speed until mixture is pale and fluffy,
 and leaves a ribbon trail when whisk is lifted, about 3
 minutes. Transfer to a large bowl.

 Thoroughly wash and dry mixer bowl and whisk. Add egg
 whites and salt to bowl and beat at moderately high
 speed until soft peaks form. Gradually add the remaining
 6 tablespoons of sugar and continue beating until whites
 are stiff and glossy, 2 to 3 minutes.

 Using a rubber spatula, stir one-fourth of the beaten
 whites into yolk mixture, then fold in remaining whites
 until no streaks remain. Working in 2 batches, sift
 cocoa over batter and fold gently until fully
 incorporated. Spread batter on prepared baking sheet in
 an even layer. Bake 18 to 20 minutes, until cake feels
 springy and dry; rotate pan halfway through baking.
 Transfer to a rack and let cool for 30 minutes, then
 unmold cake and let cool completely.

 MAKE THE KIRSCH SYRUP: In a small saucepan, combine
 water and sugar and bring to a boil over high heat.
 Reduce heat to moderate and simmer just until sugar is
 completely dissolved, about 1 minute. Remove from heat
 and stir in kirsch.

 MAKE THE FILLING: In a small, microwave-safe bowl,
 sprinkle gelatin over water and let stand until
 softened, about 5 minutes. In a small saucepan, combine
 milk with vanilla bean and seeds and bring to a simmer
 over moderately high heat. Meanwhile, in a medium bowl,
 whisk egg yolks with sugar.

 When milk comes to a simmer, discard vanilla bean. Very
 slowly whisk milk into yolk mixture until thoroughly
 blended. Transfer mixture to saucepan and cook over
 moderately low heat, stirring constantly, until custard
 is thick enough to coat the back of the spoon, about 1
 to 2 minutes. Strain custard into a medium bowl and let
 cool for 5 minutes, stirring occasionally.

 Melt gelatin in microwave for 15 seconds; stir it into
 custard and let cool. Meanwhile, whip heavy cream until
 firm. Stir one-fourth of the whipped cream into custard
 until incorporated, then fold in remaining whipped
 cream.

 ASSEMBLE AND FROST CAKE: Run the tip of a knife around
 the edge of the cake. Cover with a clean sheet of
 parchment and a second baking sheet and invert cake.
 Remove first baking sheet and peel off parchment. Brush
 kirsch syrup evenly over cake to soak; reserve any extra
 syrup for another use.

 Using an offset spatula, spread filling evenly over
 cake. Scatter cherries over filling. Use parchment to
 carefully roll cake to form a 13-inch-long log with seam
 on bottom. Fold parchment over log so the ends meet.
 Place a ruler against side of the cake and squeeze cake
 in parchment to tighten the roll. Refrigerate for at
 least 1 hour.

 Just before serving, whip cream with confectioners'
 sugar until firm. Place cake on a piece of parchment
 paper, and frost with whipped cream. Sift cocoa powder
 on top (about 2 tablespoons is enough to cover cake).
 Using 2 offset spatulas, transfer cake to serving
 platter. Add additional cherries or other decorations if
 desired. Slice and serve.

 MAKE AHEAD: The kirsch simple syrup can be made a day in
 advance and stored at room temperature. The cake can be
 baked and rolled a day in advance; it can be
 refrigerated overnight. Frost just before serving.

 By: Dominique Ansel

 RECIPE FROM: https://www.foodandwine.com

 Uncle Dirty Dave's Archives

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