'CHRISTMAS, THAT MAGIC BLANKET' ~ CHRISTMAS LOG (BUCHE de NOEL)

"Christmas--that magic blanket that wraps itself about us, that something so intangible that it is like a fragrance. It may weave a spell of nostalgia. Christmas may be a day of feasting, or of prayer, but always it will be a day of remembrance--a day in which we think of everything we have ever loved."

~ Augusta E. Rundell

~ A gift of love

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CHRISTMAS LOG (Buche de Noel)

~ Treasured recipe from my dear Netherlands friend, Margie

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3 large eggs

1 cup sugar

5 Tbsp. water

1 1/2 tsp. vanilla extract

1 cup sifted cake flour

1/4 tsp. salt

1 tsp. double-acting baking powder

Coffee Butter-Cream Filling & Frosting

3 Tbsp. cocoa

• Line a greased 15 1/2 by 10 1/2 by 1-inch jelly-roll pan with waxed paper and grease the paper lightly.
• Beat eggs until thick and lemon colored. Gradually beat in sugar. Add water and vanilla extract all at one time and beat.
• Sift together the next 3 ingredients and add to the beaten eggs all at one time. Beat mixture only until it is smooth.
• Pour Batter into prepared jelly-roll pan. Bake cake in preheated moderate oven (375-degrees) 15 minutes.
• Turn out onto a towel sprinkled with confectioners' sugar. Trim crust from the edges. Roll up towel and cake together. Cool.
• Unroll cake and spread it with Coffee Butter-Cream Filling and Frosting. Roll up the cake jelly-roll fashion.
• Add cocoa to remaining frosting and spread over the outside of the roll. Run the tines of a fork down the length of the roll to simulate the bark on the log. Make knots on the log with frosting and run the times of a fork over them.
• Place the roll on a serving tray and add Christmas decorations. (10 servings).

COFFEE-BUTTER CREAM FILLING & FROSTING

This frosting is rich, creamy, and not excessively sweet. It is easier to make with an electric mixer, since a lot of beating is requires. If all the frosting is not used at one time store remainder in a covered jar in the refrigerator for use on another cake.

1/2 cup sugar

1/4 tsp. cream of tartar

3 Tbsp. strong coffee

(or beat in 1 tsp. instant coffee along with vanilla extract)

2 egg yolks

8 Tbsp. (1 stick) butter

1 1/2 tsp. vanilla extract

• Combine the first 3 ingredients in a 3-cup saucepan. Bring to boiling point over medium-low hear, stirring constantly to dissolve the sugar. Cook rapidly, without stirring, until a candy thermometer shows 244-degrees, or until the syrup spins a long thread. cool syrup; about 1 minute.
• Beat egg yolks in a bowl with a small bottom (or in the smaller bowl of the electric mixer) until they are very thick and lemon-colored. Gradually beat in the syrup, beating well after each addition. Beat in 1 Tbsp. of the butter at at time. Add vanilla extract and beat well until the frosting is cool. Chill until medium stiff and beat again with a spoon. Chill until of spreading consistency.
• Use as frosting and fill for cakes, or as filling for pastries. Cakes or pastries frosted or filled with this frosting must be stored in a cool place. (2 cups)