Buche de Noel


 * https://en.wikipedia.org/wiki/Yule_log_(cake)

Ingredients

 * 4 egg yolks
 * 1/3 cup sugar
 * 1/2 cup sifted all-purpose flour
 * 2 tablespoons melted butter
 * 3 egg whites
 * Chocolate Butter Cream 1
 * 1 teaspoon instant coffee
 * 1 teaspoon hot water
 * 2 or 3 blanched almonds
 * angelica
 * candied cherries
 * green sugar

Directions

 * 1) Preheat oven to 400 degrees F.
 * 2) Rinse the mixing bowl with hot water and wrap a hot wet towel around the base. Combine the egg yolks and sugar and beat for 5 minutes or until the mixture has doubled in volume. Fold in the flour and then the butter, which should be cooled. Fold in the beaten egg whites gently but thoroughly.
 * 3) Butter a small, rimmed baking sheet or roasting pan (10X14) and dust it with flour. Pour the batter into the pan and smooth it evenly with a knife. Bake 10 minutes. Spread a damp towel on a marble slab or table. Run a knife around the edge of the baked cake and turn the pan upside down on the towel, leaving the pan on top of the cake until it is cool. Make the butter cream, using 5 egg yolks, and add to it the dissolved instant coffee. Spread the cake with the butter cream and roll it up lengthwise like a jelly roll. Place seam side down on a long serving tray and cut off both ends diagonally. Put the remaining butter cream in a pastry bag fitted with a flat cannellated tip. Force the cream lengthwise over the surface of the cake to give the appearance of bark. Place a 'knot' here and there. Decorate the cake with almonds and a sprig of holly made with strips of angelica and little rounds of candied cherries. Sprinkle very lightly with green sugar."