BUCHE DE NOEL (Yule Log)
- 2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 6 egg yolks
- 1/2 cup white sugar
- 1/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 6 egg whites
- 1/4 cup white sugar
- confectioners’ sugar for dusting
Preheat oven to 375 degrees F (190 degrees C). Line a 10×15 inch jellyroll pan with parchment paper. In a large bowl, whip cream, 1/2 cup confectioners’ sugar, 1/2 cup cocoa, and 1 teaspoon vanilla until thick and stiff. Refrigerate.
In a large bowl, use an electric mixer to beat egg yolks with 1/2 cup sugar until thick and pale. Blend in 1/3 cup cocoa, 1 1/2 teaspoons vanilla, and salt. In large glass bowl, using clean beaters, whip egg whites to soft peaks. Gradually add 1/4 cup sugar, and beat until whites form stiff peaks. Immediately fold the yolk mixture into the whites. Spread the batter evenly into the prepared pan.
Bake for 12 to 15 minutes in the preheated oven, or until the cake springs back when lightly touched. Dust a clean dishtowel with confectioners’ sugar. Run a knife around the edge of the pan, and turn the warm cake out onto the towel. Remove and discard parchment paper. Starting at the short edge of the cake, roll the cake up with the towel. Cool for 30 minutes.
Unroll the cake, and spread the filling to within 1 inch of the edge. Roll the cake up with the filling inside. Place seam side down onto a serving plate, and refrigerate until serving. Dust with confectioners’ sugar before serving.
GERMAN SWEET CHOCOLATE CAKE WITH COCONUT-PECAN FROSTING
- 1/2 cup water
- 1 (4 ounce package Baker’s German Sweet Chocolate
- 1 cup butter, softened
- 2 cups white sugar
- 4 eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Coconut Pecan Frosting
- 1 – 12oz can evaporated milk
- 1 1/2 cups sugar
- 4 slightly beaten egg yolks
- 3/4 cup butter
- 1 1/2 teaspoons vanilla
- 1 2/3 cups shredded coconut
- 1 1/2 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 – 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 – 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine sugar, evaporated milk, butter, and 4 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake.
PAULA’S SIGNATURE COCONUT PINEAPPLE CAKE
Basic 1-2-3-4 Cake
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 3 cups sifted all-purpose flour or 3 1/3 cup cake flour
- 1 tsp soda
- 1 tablespoon baking powder
- 1 cup milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon salt
- Preheat oven to 350 degrees F.
- Grease and flour 3 ( 8 or 9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition.
- Sift flour, baking soda, salt, baking powder together
- Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake.
- Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.
(note: in the program, Paula says she drains the pineapple juice, and also that she adds cornstarch to ½ cup water to be mixed in. You do not have to drain the pineapple; mix all the following ingredients in the pot before you turn heat on to cook. Since all is still cold, the cornstarch should mix in with no problem).
- 20 ounce can crushed pineapple
- 2/3 cup granulated sugar
- 2 Tablespoons cornstarch
- 2 Tablespoons butter, melted
Mix together pineapple, sugar, melted butter, and cornstarch in medium .Stir well to combine, and then cook on medium heat
Cook, stirring frequently, until mixture thickens and looks “glossy”, about 8-10 minutes.(in the program, she says she cooks this for 20-25 minutes—she is cooking on low heat)
Pour filling into a bowl. Place a piece of plastic wrap gently over the top and allow it to cool.
Once cooled, cover it with an airtight lid and refrigerate until you’re ready to use it (up to 1 week).
Coconut Cream Cheese Frosting:
- 1/2 cup butter , room temperature
- 8 ounces cream cheese , room temperature
- 4-5 cups powdered sugar
- 2 tablespoons regular milk
- 1 cup shredded sweetened coconut
- Beat butter and cream cheese together until smooth.
- Gradually add powdered sugar and the milk, starting with 1 tablespoon of milk. Mix until smooth and fluffy, about 3-5 minutes.
- Add a little more milk, to thin, or powdered sugar to stiffen, if needed, until you reach your desired frosting consistency.
- Place your first cake layer on your cake board or serving platter. Spread cream cheese frosting on layer.
- Top with another cake layer. Smooth a layer of frosting over it.
- Top with third cake layer
- Frost the sides of the cake.
- Apply coconut to the sides of the cake by hand, pressing into the sides
- On the top layer, frost a thin strip (about ½ inch) around the top edge with the cream cheese frosting. Sprinkle that circle strip of frosting with coconut
- Spoon the pineapple filling on the top layer, within the boundaries of the thin strip of frosting. Smooth the pineapple filling for an even finish
- Refrigerate for about an hour before serving.