نسخة بسيطة من الحلوى الفرنسية الكلاسيكية buche de Noel ، هذه الكعكة الساحرة المغطاة باللوز المقرمش والصقيع الكريمي تدعو إلى تذكر سجل مغطى بالثلج في غابة شتاء.
المصدر: Everyday Food ، كانون الأول / ديسمبر 2007
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
تقليم نهايات هذا الحلوى تظهر لكشف دوامات من ملء الجوز الشوكولا.
This recipe for a simple version of the classic French dessert Buche de Noel, with its charming cake covered in crunchy almonds and creamy frosting, invites memories of a snow-covered log in a winter forest. The recipe was sourced from Everyday Food, December 2007. The total time for preparation is 1 hour and 45 minutes, with a baking time of 1 hour. The recipe yields 8 servings. The ingredients include non-stick cooking spray, 4 large separated eggs, 3/4 cup granulated sugar, 1/4 teaspoon pure almond extract, 1/2 cup all-purpose flour (sifted and measured), 1/4 teaspoon salt, confectioners sugar for dusting, hazelnut chocolate filling and whipped cream, 1/2 cup toasted almonds, and marzipan mushrooms. The directions involve preheating the oven to 350 degrees, preparing a jelly roll pan, beating egg yolks with sugar and almond extract, beating egg whites with salt and sugar, folding in the egg whites, baking the cake, rolling the cake, filling and frosting the cake, and chilling the cake. To serve, trim the ends of the cake to reveal the swirls of chocolate hazelnut filling, dust with confectioners sugar, and garnish with marzipan mushrooms if desired.
27.04.2023 @ 04:20
This recipe for a simple version of the classic French dessert Buche de Noel, with its charming cake covered in crunchy almonds and creamy frosting, invites memories of a snow-covered log in a winter forest. The recipe was sourced from Everyday Food, December 2007. The total time for preparation is 1 hour and 45 minutes, with a baking time of 1 hour. The recipe yields 8 servings. The ingredients include non-stick cooking spray, 4 large separated eggs, 3/4 cup granulated sugar, 1/4 teaspoon pure almond extract, 1/2 cup all-purpose flour (sifted and measured), 1/4 teaspoon salt, confectioners sugar for dusting, hazelnut chocolate filling and whipped cream, 1/2 cup toasted almonds, and marzipan mushrooms. The directions involve preheating the oven to 350 degrees, preparing a jelly roll pan, beating egg yolks with sugar and almond extract, beating egg whites with salt and sugar, folding in the egg whites, baking the cake, rolling the cake, filling and frosting the cake, and chilling the cake. To serve, trim the ends of the cake to reveal the swirls of chocolate hazelnut filling, dust with confectioners sugar, and garnish with marzipan mushrooms if desired.