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Eggnog Yule Log 2021-12-14 https://www.metro.ca/userfiles/image/recipes/buche-noel-lait-poule-11799.jpg PT1H00M PT12M PT1H12M

Cake :Preheat oven to 350°F. Grease a 10x15 inch baking pan and line it with parchment paper. Lightly grease the parchment paper.In a large mixing bowl, whisk the 4 egg yolks with a hand whisk until lighter in colour. Add the 1/4 cup sugar and continue to whisk the mixture until it has slightly thickened. Add the milk, oil and vanilla extract to the bowl. Whisk until incorporated.In a separate bowl, whisk together flour, baking powder and cinnamon. Gradually add this mixture to the yolk mixture and beat with the hand whisk until smooth and lump-free.In the bowl of a stand mixer, beat the 4 egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add the other 1/4 cup of sugar gradually while the mixer is running and continue to beat until stiff peaks form. Fold the beaten egg whites (meringue) into the yolk batter in three additions using a rubber spatula until the colour of the batter is uniform. Pour and scrape the batter into the prepared baking pan. Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean.Slide the cake with the parchment paper backing into a wire rack. Place a piece of parchment paper that is slightly larger than your cake over it, and top it with a baking pan of the same size or larger. Invert everything over. Gently peel off the parchment paper from the cake. To turn the cake to its top side again, position another parchment paper on top, followed by another baking pan. Invert the cake once more. The cake should now be resting on an inverted baking pan. Sprinkle powdered sugar on top of the cake and slowly roll up with the short side. Let cool in a roll shape.Filling :Beat cold heavy whipping cream in a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until soft peaks form. Add powdered sugar, and vanilla. Add eggnog 1 tablespoon at a time, slowly. Continue beating until stiff peaks form.Unroll the cooled cake and spread the filling evenly over the cake, leaving a 1-inch border. Roll the cake back up and place in the refrigerator until frosting is ready.Frosting :In a large bowl or stand mixer, beat butter until light and fluffy. Add in nutmeg. Add powdered sugar one cup at a time, mixing well between additions. With mixer on low, slowly pour in the eggnog. Mix until fully combined. Transfer frosting to a large piping bag fit with a piping tip.Assembly :Remove cake from the refrigerator, slice the top off at an angle and place the flat side perpendicular to the side of the cake to create a log.Pipe on frosting, spread with an offset spatula and then use a fork to create a bark look.Decorate as desired. Refrigerate until ready to serve.Source : Taryn Gut

10 Metro

5 1 5 5

eggnog Cake : 4 large eggs, separated 1/2 cup (125 ml) sugar, divided in half 1/4 cup (60 ml) Selection 2% Classic eggnog 3 tablespoons (45 ml) canola oil 2 teaspoons (10 ml) pure vanilla extract 3/4 cup (180 ml) all-purpose flour 1/2 tablespoon (7,5 ml) baking powder 1/4 teaspoon (1,25 ml) cinnamon 1/2 teaspoon (2,5 ml) nutmeg 1/4 teaspoon (1,25 ml) cream of tartar eggnog filling : 1/2 cup (125 ml) heavy whipping cream 2 tablespoons (30 ml) powdered sugar 1/2 teaspoon (2,5 ml) vanilla extract 5 tablespoons (75 ml) Selection 2% Classic eggnog eggnog Frosting : 1/2 cup (125 ml) butter 1/4 teaspoon (1,25 ml) nutmeg 2 cups (500 ml) powdered sugar 2 tablespoons (30 ml) Selection 2% Classic eggnog

Eggnog Yule Log

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Desserts

1:00

Preparation

0:12

COOKING

1:12

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

eggnog Cake :

4

large eggs, separated

1/2 cup
(125 ml)
sugar, divided in half

1/4 cup
(60 ml)
Selection 2% Classic eggnog

3 tablespoons
(45 ml)
canola oil

2 teaspoons
(10 ml)
pure vanilla extract

3/4 cup
(180 ml)
all-purpose flour

1/2 tablespoon
(7,5 ml)
baking powder

1/4 teaspoon
(1,25 ml)
cinnamon

1/2 teaspoon
(2,5 ml)
nutmeg

1/4 teaspoon
(1,25 ml)
cream of tartar

eggnog filling :

1/2 cup
(125 ml)
heavy whipping cream

2 tablespoons
(30 ml)
powdered sugar

1/2 teaspoon
(2,5 ml)
vanilla extract

5 tablespoons
(75 ml)
Selection 2% Classic eggnog

eggnog Frosting :

1/2 cup
(125 ml)
butter

1/4 teaspoon
(1,25 ml)
nutmeg

2 cups
(500 ml)
powdered sugar

2 tablespoons
(30 ml)
Selection 2% Classic eggnog

Imprimer ma sélection

Preparation

Cake :

Preheat oven to 350°F. Grease a 10x15 inch baking pan and line it with parchment paper. Lightly grease the parchment paper.

In a large mixing bowl, whisk the 4 egg yolks with a hand whisk until lighter in colour. Add the 1/4 cup sugar and continue to whisk the mixture until it has slightly thickened. Add the milk, oil and vanilla extract to the bowl. Whisk until incorporated.

In a separate bowl, whisk together flour, baking powder and cinnamon. Gradually add this mixture to the yolk mixture and beat with the hand whisk until smooth and lump-free.

In the bowl of a stand mixer, beat the 4 egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Add the other 1/4 cup of sugar gradually while the mixer is running and continue to beat until stiff peaks form. Fold the beaten egg whites (meringue) into the yolk batter in three additions using a rubber spatula until the colour of the batter is uniform. Pour and scrape the batter into the prepared baking pan. Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Slide the cake with the parchment paper backing into a wire rack. Place a piece of parchment paper that is slightly larger than your cake over it, and top it with a baking pan of the same size or larger. Invert everything over. Gently peel off the parchment paper from the cake. To turn the cake to its top side again, position another parchment paper on top, followed by another baking pan. Invert the cake once more. The cake should now be resting on an inverted baking pan. Sprinkle powdered sugar on top of the cake and slowly roll up with the short side. Let cool in a roll shape.

Filling :

Beat cold heavy whipping cream in a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until soft peaks form. Add powdered sugar, and vanilla. Add eggnog 1 tablespoon at a time, slowly. Continue beating until stiff peaks form.

Unroll the cooled cake and spread the filling evenly over the cake, leaving a 1-inch border. Roll the cake back up and place in the refrigerator until frosting is ready.

Frosting :

In a large bowl or stand mixer, beat butter until light and fluffy. Add in nutmeg. Add powdered sugar one cup at a time, mixing well between additions. With mixer on low, slowly pour in the eggnog. Mix until fully combined. Transfer frosting to a large piping bag fit with a piping tip.

Assembly :

Remove cake from the refrigerator, slice the top off at an angle and place the flat side perpendicular to the side of the cake to create a log.

Pipe on frosting, spread with an offset spatula and then use a fork to create a bark look.

Decorate as desired. Refrigerate until ready to serve.

Source : Taryn Gut

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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