Buche De Noel

Ingredients

95 gr cake flour
3 gr baking powder
1 gr salt
5 eggs
950 gr sugar
16 gr vanilla extract
1 egg yolks
1 gr salt
120 ml cream
110 gr butter
30 chestnuts
100 gr butter
16 gr cocoa powder
10 gr instant coffee
32 gr corn syrup
1 jelly roll by greasing it
26 gr sugar
3/8 whites yolk mixture to lighten it
1 at speed
1/2 frosting evenly over cake
2 filling over layer of frosting

Instructions

end of chilled cake; cut and reserve wedge from other end. Spread a small amount of filling on top center of cake and press reserved wedge on it to make the "knothole." Frost entire cake with remaining frosting, building frosting up around sides of "knothole." Do NOT cover knothold top! Work frosting as far under roll as possible. Repeatedly draw narrow metal spatula lengthwise through frosting to simulate rough texture of bark. Snip pieces of angelica into leaf shapes and cut glace cherries in half to make log decorations. Keep cake refrigerated until serving; it is much easier to slice when cold and firm. Before serving, surround cake with holly and cranberries.