Bûche de Noël cake

Description

Method

1. Step 1

   Preheat oven to 180°C. Grease and line the base and sides of four 22cm x 33cm Swiss roll pans. Use an electric mixer to whisk the egg whites and half the sugar in a clean, dry bowl until firm peaks form. Use a clean electric mixer to whisk the egg yolks and remaining sugar in a bowl until mixture doubles in size.

2. Step 2

   Sift flour, cocoa powder and baking powder into a large bowl. Add butter, coffee and egg yolk mixture and gently fold to combine. Add egg white mixture and gently fold until just combined. Divide evenly among the prepared pans and gently smooth the surfaces.

3. Step 3

   Bake, swapping trays halfway through cooking, for 12-15 mins or until the top of each cake feels dry to the touch.

4. Step 4

   Place 4 sheets of baking paper on a clean work surface. Dust heavily with extra cocoa powder. Turn each cake onto the paper and set aside to cool completely.

5. Step 5

   Meanwhile, to make the chocolate ganache, place combined chocolate and cream in a small heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Place in the fridge, stirring occasionally, for 1 hour or until thick and spreadable.

6. Step 6

   To make white chocolate ganache, place chocolate and cream in a clean, small heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Place in the fridge to chill.

7. Step 7

   To make the meringue mushrooms, preheat oven to 100°C. Line a baking tray with baking paper. Use an electric mixer to whisk egg whites in a clean, dry bowl until firm peaks form. Gradually add sugar, 1 tbs at a time, whisking well after each addition until sugar completely dissolves. Divide mixture into 2 even portions. Brush the inside of a piping bag fitted with a 1cm plain nozzle with red colouring. Spoon 1 portion into the bag and pipe onto lined tray to make mushroom tops. Transfer remaining portion to a clean piping bag fitted with a 1cm plain nozzle. Pipe onto the lined tray to make mushroom stems. Bake for 1 hour or until meringues are dry to the touch. Turn the oven off. Leave meringues in the oven, with the door ajar, for 1 hour to cool completely.

8. Step 8

   To make the mock cream, combine the sugar, milk and 1/3 cup (80ml) water in a small saucepan over low heat. Cook, stirring, for 2 mins or until the sugar dissolves. Sprinkle the gelatine over the sugar mixture and stir until gelatine dissolves. Set aside to cool to room temperature. Use electric mixer to beat butter and vanilla in a bowl until very pale and creamy. With the motor running, gradually add gelatine mixture and beat until pale and creamy.

9. Step 9

   Use a large serrated knife to cut each sponge cake in half lengthways. Spread one-eighth of the mock cream evenly over 1 cake half. Starting from 1 short end, carefully roll up the cake to form a log. Spread remaining cakes with  remaining mock cream. Place log on a short end of another cake and carefully continue rolling. Repeat with remaining cakes to form a large roll. Turn the cake roll onto 1 flat end on a serving platter.

10. Step 10

    Spread chocolate ganache over the top and side of cake. Top with dollops of white ganache and marble slightly. Use a fork or palette knife to create a tree bark effect. Top meringue stems with a little remaining white ganache. Top with the meringue tops to make mushrooms.