Buche de Noel

Instructions

• 1

  Insert the wire rack into position 4. Set the oven to Bake, Convection, 325°F, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Spray a 13-inch x 9½-inch quarter sheet pan with oil and line the base and sides with parchment paper. Place the egg yolks and 2½ oz of the sugar in the bowl of a stand mixer. Whisk on high speed for 5 minutes, or until thick and creamy. Transfer to another bowl.

• 3

  Place the egg whites in a clean, dry mixer bowl. Whisk on medium speed until soft peaks form. Gradually add the remaining 2½ oz sugar and whisk until stiff peaks form.

• 4

  Combine the sifted flour, cocoa powder, baking powder and salt. Gently fold the egg yolk mixture and the egg white mixture together. Fold in the combined dry ingredients then the vanilla and oil. Spread the mixture evenly into the lined sheet pan.

• 5

  Once preheated, place the pan in the oven and bake for 12 minutes. Meanwhile, continue to the next step.

• 6

  To make the syrup, place the water and sugar in a small saucepan over medium heat and bring to a boil, swirling the pan occasionally. Once boiled, turn off the heat and add the Kirsch.

• 7

  To make the filling, place the mascarpone, cream, sugar, vanilla bean seeds and extract in the bowl of a stand mixer and whisk on medium speed until firm peaks form. Add the cherries and mix briefly to combine.

• 8

  The cake is ready when a skewer inserted into the center comes out clean. If not, bake it a little longer.

• 9

  Cool the cake for 5 minutes (for easy rolling, it’s important you don’t stand for longer than that). Brush the top of the cake with half the warm syrup. Place a clean tea towel on the countertop and turn out. Remove the parchment paper and brush the other side with the remaining syrup.

• 10

  Spread the cake evenly with the cherry jam. Top with the mascarpone mixture, leaving 1-inch free along one long edge.

• 11

  Using the tea towel as a guide and starting at the long side with mascarpone, roll up the cake. Place it, seam-side down, onto a tray. Refrigerate for at least 2 hours to set. Meanwhile, continue to the next step.

• 12

  To start the meringue mushrooms, ensure the wire rack is in position 4. Select Phase Cook for P1 and set the oven to Bake, No Fan, 210°F, for 1 hour. Press Confirm for P2 and set the oven to Bake, Convection, 200°F, for 30 minutes and press Start to preheat. Meanwhile, whisk the egg whites on high speed until they begin to foam. Gradually add the sugar, whisking constantly for 5 minutes, or until the sugar has dissoved and the meringue is thick and glossy.

• 13

  Spray the pizza pan with cooking spray and line with parchment paper. Place the meringue mixture in a piping bag fitted with a ½ -inch round piping tip. Pipe ten ¾-inch wide rounds to form the mushroom caps. Dip your finger into water and gently press the top to smooth. Pipe ten ¼-inch wide rounds to form the mushroom stalks.

  Tip: Pipe and bake the remaining meringue into assorted shapes and enjoy with coffee.
• 14

  Once preheated, place the pan in the oven and bake for 1 hour in P1. The oven will automatically switch to P2.

• 15

  While the meringues are still warm, use a spoon to create a small hole in the bottom of the large meringues. Place a small amount of chocolate into the hole and stick the mushroom stalks into the caps. Place upside down and allow the chocolate to set in a cool dry place. Repeat with the remaining mushroom caps and stalks.

• 16

  To make the frosting, sift the powdered sugar and cocoa together. Using a stand mixer, whisk the butter on medium-high speed until pale and creamy. Add the sugar mixture and salt and whisk on low speed until combined. Add the cream and whisk until combined.

  Tip: Add a little more cream if the frosting is too thick.
• 17

  To form the log, cut the cake three-quarters of the way up, on an angle. Place the longer piece on a serving board or platter. Position the shorter piece to resemble a branch coming off the log.

• 18

  Using a palate knife, generously cover the cake in the frosting. Run a fork along the log to create a bark-like texture. Refrigerate for at least 1 hour for the frosting to set.

• 19

  Place the mushrooms on the log and garnish with the rosemary sprigs and frozen cranberries.