Nordic Ware Buche De Noel Yule Log Pan, Original Cast Aluminium Bundt Tin, Bundt Cake Tin with Christmas Pattern, Cake Mould Made in the USA, Colour: Silver

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For the buttercream I did a simple american buttercream flavoured with peppermint extract, and coloured with a good quality green colouring. Colouring the buttercream is optional, but I love to make something look minty if I can help it! You could leave it white, or even go red! The meringue mushroom recipe makes about 20 mushrooms. These add a festive touch served in a bowl next to the Buche de Noel. When slicing and serving the cake, place one or two on everyone's plate. I have had many requests for different flavoured yule logs since I posted my Christmas yule log recipe five years ago. I can only apologise that it took so long to post another one! These recipes are different, but there is a reason…!

While the cake bakes, prepare the mushroom meringues. The meringue takes 2 hours to bake, so prepare them ahead of time. Dip the flat bottom of the meringue mushroom tops in melted chocolate and place on top of a stem to form a mushroom shape. Set aside until set while you prepare the Yule log. After this, you sift over your flour and cocoa powder – and I don’t often say to sift things. This helps prevent lumps as you are carefully folding the mixture compared to beating it.You then add the peppermint extract in here, but that’s optional if you don’t want it to be mint chocolate flavoured. While your Swiss roll is baking, put a sheet of baking/parchment paper down on your work top. Make sure it is larger than your sponge.You can pipe the ganache on with a large star shaped nozzle, but we found it easier to use a palette knife to spread it on. Add the chocolate and place the bowl over a pan of simmering water. Stir until melted. Allow to cool, then beat into the butter icing. In a medium bowl, sift together the flour, cocoa powder, and salt and sprinkle into the egg mixture, and beat just until combined.

For the full recipe with measurements, head to the recipe card at the end of this post. How to make Chocolate Yule Log I can grudgingly concede the idea of using a plain vanilla cake to represent the middle of the log is a clever one visually – after all, logs are sort of beige inside – but I don't like it in practice. It's strikingly rich and buttery, and too much of a contrast with the chocolate filling and icing. Geraldene's cocoa cake is much lighter, and pleasingly chocolatey: I notice she's used self-raising flour, rather than just relying on the air in the mixture to raise the cake, which may have something to do with it. Gather the greenery into clusters and wrap the ends with floral wire. You may choose to attach these bundles of greenery in many ways, but we simply attached them with hot glue. If you’re not a fan of Christmas cake or Christmas pudding, this ‘buche de Noel’ is an equally festive dessert that’s always a hit with the kids. It’s perfect for chocolate lovers. What is in Mary Berry’s Yule log?In High Aragon it's called tizón de Nadal. The children of the house are in charge of saying beautiful phrases, blessings and rituals (although in some places the blessing is done by the oldest or owner of the house). Sometimes the blessing is done after filling the log with a little wine while the blessing is said. Unroll the Yule log then get your kids to spread the cream into the middle, leaving a little gap around the edges. When folding in the egg whites, turn the mixture in on itself with a cutting motion, not stirring. This way, you do not deflate the egg whites.

In a large mixing bowl, add the egg yolks. Beat on medium speed until about doubled in volume and velvety. Add ¾ cup sugar and continue beating until very pale and fluffy, about 2 minutes. Partridge, J. B. 1914. "Folklore from Yorkshire (North Riding)" in Folklore, Vol. 25, No. 3 (Sep. 30, 1914), pp.375–377. Taylor & Francis.

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Communal bon-bons with feasting and jollification have a pagan root—ritual bonfires at the beginning of November once signaled the start of another year and the onset of winter. Their subsequent incorporation into the Christian calendar, to become part and parcel of the festival of Christmas, and, later, their association with the New Year (January 1st) is an intriguing story. Many, if not all, of the various customs and traditions at one time extensively witnessed at Christmas and the 'old' New Year stem from this common source, e.g. Twelfth Night bonfires, including ' Old Meg' from Worcestershire and burning the bush from Herefordshire, first footing, etc. … Any traces of primitive ritual such as scattering of burnt ashes or embers as an omen of fertilisation or purification have long since disappeared. [4] Avoid over-mixing as you risk over-developing the gluten in the batter leading to a tough, dry, and dense Yule log cake.

Powdered sugar — also labeled as icing sugar or confectioners’ sugar, you’ll need this as a sweetener for the filling and frosting. If you do not have any, you can make powdered sugar at home. How to Make Yule Log The events of Yule were generally held to have centred on Midwinter (although specific dating is a matter of debate), and feasting, drinking, and sacrifice ( blót) were involved. Scholar Rudolf Simek comments that the pagan Yule feast "had a pronounced religious character" and that "it is uncertain whether the Germanic Yule feast still had a function in the cult of the dead and in the veneration of the ancestors, a function which the mid-winter sacrifice certainly held for the West European Stone and Bronze Ages." Yule customs and the traditions of the Yule log, Yule goat, and Yule boar ( Sonargöltr) are still reflected in the Christmas ham, Yule singing, and others, which Simek takes as "indicat[ing] the significance of the feast in pre-Christian times." [5] Diffusion and modern practices [ edit ] Yes, because you have to whisk so much air into the egg and sugar mixture, it would be impossible to do by hand. You can use either an electric hand mixer or a stand mixer, however I do recommend using a stand mixer if you have one as you want to leave it running for 8 minutes, which can feel like a long time when you're stood whisking with a hand mixer! How many people does the yule log serve? Cre​​am of tartar — it may not seem like a lot but don’t skip the cream of tartar! It helps stabilize the egg whites, so the meringue mushrooms don’t turn out hollow.There are many ways to decorate a modern Yule log. You may choose to actually burn it in your fireplace or an outdoor fire pit. Another option would be to light candles on the log or near it, as we have pictured. Whatever you choose, make sure that you are very careful. Of course, dried flowers, herbs, greens, fruits, etc are highly flammable. We do not want the entire house to go up in flames! You don’t have to dust with confectioners' sugar, but I love the freshly fallen snow effect, so push quite a bit through a small sieve, letting some settle in heaps on the plate or board on which the log sits. Pour the mixture into the lined Swiss roll tin and spread it out into the corners in an even layer. Bake on the middle of the oven for 10–12 minutes, until the sponge is well risen and firm to the touch and the sides are shrinking away from the edge of the tin. This yule log recipe is made in that same tradition. The cake is airy and moist, with a mild chocolate flavor and a soft, springy texture. The filling is fluffy as can be, with a satin-y smooth mouthfeel you just can’t get enough of. And the whole thing is topped with a rich whipped chocolate ganache that really punches up the flavor. If you like chocolate desserts, you will love this cake! Reduce the speed of the electric whisk to medium, then whisk the egg yolks into the mixture, one by one.