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2009 년 12월 갑자기 온 가족이 바빠졌다.
크리스마용 프렌치케익 '노엘케익' (Buche de Noel) 만드느라...
둘째녀석 학교불어수업사간 숙제(?)란다.
학교에서 가지고 온 만드는법이 '불'어로 돼 있었다.
나도 한 몫했다.
세번째 사진속 왼손 내손이다.
(보스께서 움직이는 기계는 무서워해서리 ㅎㅎㅎ)
Bûche de Noël (Yule log)
A traditional dessert served near Christmas.
Noël refers to the birth of Christ
France, Belgium, Canada, Lebanon, Vietnam, and several other francophone countries and former French colonies.
Look like a log ready for the fire used in the ancient fire-festival of the winter solstice.
Ingredients
5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1-1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners' sugar
1-1/2 teaspoons Spice Islands® pure vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons 2% milk
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.
In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners' sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.
In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark. Yield: 12 servings.
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