This is from the Hershey's website...
~~~~~
French Yule Log
Skill Level:
Advanced
Ingredients
* 4 eggs, divided
* 3/4 cupsugar, divided
* 3/4 cupground blanched almonds
* 1/3 cupall-purpose flour
* 1/3 cupHERSHEY'S Cocoa
* 1/2 teaspoonbaking soda
* 1/4 teaspoonsalt
* 1/4 cupwater
* 1 teaspoonvanilla extract
* 1/4 teaspoonalmond extract
* Whipped Cream Filling (recipe follows)
* Creamy Cocoa Log Frosting (recipe follows)
Directions
1. 1 Heat oven to 350°F. Line 15x10 1/2-inch jelly-roll pan with foil;
generously grease foil. Sift powdered sugar onto clean towel.
2. 2 Beat egg yolks in medium bowl 3 minutes on medium speed of mixer.
Gradually add 1/2 cup sugar, beating another 2 minutes until thick and
lemon-colored. Combine almonds, flour, cocoa, baking soda and salt; add
alternately with water to egg yolk mixture, beating on low speed just until
blended. Stir in vanilla and almond extracts.
3. 3 Beat egg whites in large bowl until foamy. Gradually add 1/4 cup
sugar, beating until stiff peaks form. Carefully fold chocolate mixture into
beaten egg whites. Spread batter evenly into prepared pan.
4. 4 Bake 16 to 18 minutes or until top springs back when lightly
touched. Cool in pan on wire rack 10 minutes; remove from pan onto prepared
towel. Carefully remove foil. Cool completely.
5. 5 Cut into four equal rectangles approximately 3 1/2x10 inches.
Chill layers while preparing filling and frosting. Place one cake layer on
serving plate. Spread one-third (about 1 cup) Whipped Cream filling evenly over
cake layer; top with another cake layer. Repeat with remaining cake and
filling, ending with cake layer. Refrigerate about 1 hour before frosting.
Generously frost loaf with Creamy Cocoa Log Frosting. Swirl frosting with
spatula or score with fork to resemble bark. Refrigerate at least 4 hours
before serving. Garnish with shaved chocolate and chocolate leaves, if desired.
Cover; refrigerate leftover dessert.
WHIPPED CREAM FILLING: Makes about 3 cups filling
1 1/2 cups cold whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Combine whipping cream, powdered sugar and vanilla in large bowl. Beat until
cream is stiff.
CREAMY COCOA FROSTING: Makes 2 1/2 cups frosting
3 1/2 cups powdered sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup (1 stick) butter or margarine, softened
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1/3 cup milk
Combine powdered sugar and cocoa. Beat butter, 1/2 cup cocoa mixture, corn
syrup and vanilla in medium bowl until smooth. Add remaining cocoa mixture
alternately with milk, beating until smooth and of spreading consistency.
Makes 10 to 12 servings.
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
[Non-text portions of this message have been removed]
------------------------------------
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> Your email settings:
Individual Email | Traditional
<*> To change settings online go to:
http://groups.yahoo.com/group/CAKE-RECIPE/join
(Yahoo! ID required)
<*> To change settings via email:
[email protected]
[email protected]
<*> To unsubscribe from this group, send an email to:
[email protected]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
