Ingredients
- Emerilized sponge cake:
- 1/4 cup milk
- two tablespoons plus 1 tablespoon butter for pan
- 8 eggs
- 2 cups plus 1 tablespoon sugar
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- Yule Log:
- 1 1/3 cups evaporated milk
- 1 1/2 cups sugar
- Pinch of salt
- 4 beaten egg yolks
- 1 stick of butter, cubed
- 1 1/2 cups toasted pecans
- 1 1/2 cups toasted coconut
- 1 teaspoon vanilla
- 1 cup heavy cream
- 1/2 pound of semi-sweet chocolate, reduce pieces
- Sponge cake, recipe above
- Sprigs of fresh mint
- Shaker of powdered sugar
Directions
Emerilized sponge cake :
Preheat the oven to 350 levels F. In a tiny saucepan. heat the milk and a pair of tablespoons butter together. Utilizing an electric mixer fitted having a wire whip. combine the eggs and sugar together. Beat on medium-high-speed for around 8 minutes, or before the mixture is pale yellow, thick and it has trippled in volume. Using the machine running gradually add some heated milk. Inside a mixing bowl sift the flour, baking powder, and salt together. Fold the flour mixture in to the egg mixture and blend completely so there are no protuberances and also the mixture is smooth. Fold within the vanilla. Grease singleOr2 sheet pan with 1 tablespoon butter. Sprinkle having a tablespoon of sugar. Pour cake batter evenly into pan and bake for around 15-20 minutes or before the edges are golden and also the cake springs when touched. Awesome for just two minutes. Utilizing a thin knife, release edges and switch out onto a bit of parchment paper. Peel the parchment paper in the cake. Replace with a brand new sheet of parchment and switch into the baking sheet.
Yule Log:
Inside a heavy bottom saucepan, over medium heat, combine the evaporated milk. sugar, and salt together. Bring the liquid to some boil. Temper the egg yolks in to the hot cream. Stir within the butter. Lessen the heat to some simmer and prepare for 12 minutes, stirring constantly.
Take away the pan in the heat and stir within the pecans, coconut and vanilla. Awesome the mix completely. Set the mix aside. Inside a non-stick saucepan, over medium heat, combine the cream and chocolate pieces. Stir before the chocolate has melted completely and also the mixture is smooth. Take away the pan in the heat and stir to awesome, lifting the mix from the pan several occasions having a spoon. The mix ought to be glossy and slightly thick. Set the mix aside.
To put together, spread the coconut /pecan icing evenly within the sheet cake. Beginning from among the lengthy sides, roll the wedding cake up tightly, just like a jelly roll. Wrap the wedding cake tightly in parchment paper after which wrap the wedding cake in plastic wrap. Put the cake within the refrigerator and chill for one hour. Take away the cake in the refrigerator and thoroughly unwrap the wedding cake. Convey a wire rack over a bit of parchment paper. Put the cake, seam side lower, around the rack. Evenly pour the chocolate ganache within the cake, letting the chocolate run lower the edges from the cake. When the put chocolate doesn't ice the wedding cake completely, make use of a clean knife and spread the chocolate evenly within the unexposed areas. Utilizing a fork, run the tines from the fork backwards and forwards over the cake. Refrigerate the wedding cake for just two hrs or before the ganache is placed. Take away the cake in the refrigerator and taking advantage of a lengthy spatula. carefully take away the cake in the rack and put on the serving platter. Garnish the wedding cake with fresh mint sprigs and powdered sugar. 12 servings
Recipe Thanks to Emeril Lagasse