Ingredients
- For that Hazelnut Mousse:
- l l/2 cups heavy cream
- 5 ounces hazelnuts, toasted
- 5 ounces milk chocolate, reduce small chunks
- l tablespoon hazelnut oil
- For that Chocolate Frosting:
- 12 ounces bittersweet chocolate, reduce small pieces
- 8 ounces unsalted butter, reduce small pieces
- l/2 cup powdered sugar
- 3/4 cup unsweetened cacao
- l/2 cup water or strong coffee
- l/4 cup sour cream
- For that Meringue Mushrooms:
- 4 large egg-whites
- l cup granulated sugar
- l/2 teaspoon vanilla flavoring
- About 5 ounces semisweet chocolate
- Sifted unsweetened cacao
Directions
For that Hazelnut Mousse:
Place cooled hazelnuts on the kitchen towel and rub together to get rid of skins. Put the skinned hazelnuts inside a mixer fitted having a steel blade. Process for l minute. Add some hazelnut oil with the feeder tube and process until a paste forms.
Melt chocolate inside a medium bowl placed over simmering water, or melt inside a micro wave. Add some melted chocolate towards the hazelnut paste and hang aside.
Whip the heavy cream until stiff peaks form. Fold within the hazelnut/chocolate mixture. Keep covered within the refrigerator until needed.
To put together the wedding cake roll:
Trim the perimeters from the sponge cake. Put the Hazelnut mousse around the cake layer. Spread the mix evenly within the cake, departing a l inch space across the lengthy side. While using parchment paper to help you, carefully roll-up the wedding cake right into a thick log, attaching the mousse. Leave the wrapped, folded-up cake around the sheet pan and refrigerate until filling is firm, a minimum of 2 hrs.
For that Chocolate Frosting:
Melt the chocolate. In a tiny pot, heat the coffee and cacao. Add some sour cream. Within the bowl of the mixer. beat the butter and sugar until light and creamy. Add some chocolate mixture and mix completely. Transfer to some medium bowl and hang aside until of distributing consistency.
For that Meringue Mushrooms :
Preheat oven to 200 levels. Line l or 2 baking trays with parchment paper and hang aside. Fit a sizable pastry bag having a #4 or #5 plain tip and hang aside.
Beat the egg-whites on medium speed until creamy. Turn speed to high, gradually pour in two the sugar, add vanilla and then beat for l minute. Gradually pour within the remaining sugar and beat before the whites are extremely thick and glossy, about three or four minutes longer. Immediately spoon half the mix in to the prepared pastry bag. (Meringue will start to break lower otherwise used right after it's ready.) Contain the pastry bag upright within the prepared baking trays, squeeze out 26 to 30 mushroom caps, making various sizes, placed about l inch apart. The caps could be various sizes, since real mushroom caps will never be identical.
Again, holding the bag upright within the other tray, lifting the bag while you squeeze the meringue, form 26 to 30 stems, each l/2 inch to l inch high, placed about l inch apart.
Put the trays within the oven and bake before the meringues are firm to touch and could be lifted easily in the trays, about l l/2 hrs. The meringues ought to be dry, but shouldn't undertake any color. Take away the trays to some awesome dry place. When awesome, having a small knife, trim any pointed tips about the caps and stems, if preferred.
Melt the chocolate in a tiny bowl, and holding the caps upside lower, spread just a little chocolate on every one. Fasten a stem and then leave them upside lower before the chocolate hardens. When ready, turn mushroom cap side up, and mud gently with sifted cacao.
Put aside until available for adornment.
To brighten and serve:
Remove pan with cake from refrigerator and put wrapped cake on the firm surface. Carefully unwrap cake. Utilizing a serrated knife, in one finish cut a couple-inch easy around the diagonal. Set the cut piece aside.
Eliminate a bit of card board the width and length from the cake. Cover the card board with foil and put the wedding cake onto it. Spread just a little frosting at the base from the small cut piece and hang on the top from the cake roll. Utilizing a small spatula, spread the frosting within the entire cake along with the small piece atop the wedding cake. Having a wooden skewer or the purpose of a little knife, make furrows to simulate bark alongside and the surface of the cake.
Arrange Christmas vegetables. plastic carol, and Meringue Mushrooms round the Yule Log. Sift powdered sugar within the whole factor to simulate snow. Fresh cranberries could be scattered around for additional color.
Recipe thanks to Mary Bergin