Thanksgiving is here….
Thank you is the powerful word. It means a lot and being thankful is even stronger. Thanksgiving is wonderful Holiday.
This year for dessert I decided to make log cake. While browsing through Wilton selection, I found and bought these beautiful decorating leaves which make great addition to this cake. This is a Fall or Winter dessert. Filling is rich, creamy with amazing nutty flavor and cake is moist, light and spongy.
Variations of filling and frosting are unlimited. Let your imagination and taste buds go wild:)
4 eggs (room temperature)
2/3 cup brown sugar
1 tea spoon vanilla sugar
1/4 teaspoon salt
1 cup cake flour
2 cups milk
2 eggs, well beaten
2/3 cup sugar
1/2 cup flour
1 pinch salt
1 cup pecans, ground
1 teaspoon vanilla
1 tablespoon butter
1 cup semi sweet chocolate chips
Preheat the oven to 400 degrees. Butter a jelly-roll pan and line it with parchment paper.Set the pan aside.
Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, vanilla and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture. Once the flour is incorporated into the batter, stop mixing. Do not overmix or the cake will bake up into a tough texture.
Gently spread the batter into the prepared pan. Bake the cake for 10 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait for few minutes and then gently roll the cake, still in the towel. Allow it to cool completely.
Using double boiler, scald milk, being careful not to burn. Mix together sugar, flour and salt. Add eggs to flour mixture and beat well. Add slowly to milk, stirring constantly with whisk until thick. Remove from heat. Divide mix in two bowls. for the filling add vanilla, pecans and butter.
For the glade add chocolate, vanilla and butter. Stir and cool.
Layer the cake with nut cream, roll and spread chocolate cream on top. If you like you can make marks with fork to add wood like texture, decorate and serve fresh with whipped cream on the side.
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