Recipe

New Years Almond Log Cake Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years, 2 months ago French custom of the Yule Log to keep burning so evil spirits are not able to slither down fireplace and make bad vibes for the New Year! Prep:90m Cook:12m Servings:15	Mystic_rive
	holiday fare simply elegant

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ahmed1

trigger

magali777

prettyands

henrie

Ingredients

5 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

5 egg yolks

1 cup granulated sugar

1 teaspoon vanilla

1/2 cup ground toasted almonds

3/4 cup sifted cake flour

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Powdered sugar

1-3/4 cups whipping cream

1 8-ounce can almond paste

1/4 cup whipping cream

2 tablespoons amaretto or 2 teaspoons vanilla

1/4 cup toasted almond slices

Directions

1. Grease a 15x10x1-inch baking pan.

Line with waxed paper.

Grease and flour waxed paper; set aside.

Beat egg whites, salt, and cream of tartar in a large bowl with an electric mixer on high speed until stiff peaks form (tips stand straight).

Beat egg yolks in a medium bowl with an electric mixer on high speed for 5 minutes or until thick and pale.

Gradually add granulated sugar, beating on high speed until sugar is almost dissolved.

Stir in the 1 teaspoon vanilla and the ground almonds.

Stir flour, nutmeg, and cinnamon together;

gently stir into egg yolk mixture.

Fold about one-fourth of the egg white mixture into the flour mixture to lighten.

Fold remaining egg white mixture into flour mixture

just until combined.

Spread in the prepared pan. Bake in a 350 degree F oven for 12 to 15 minutes or until cake springs back.

Do not allow to brown.

Immediately loosen cake from pan.

Invert cake onto a towel sprinkled with powdered sugar.

Remove waxed paper.

Roll up warm cake and towel together, jelly-roll style, starting from a short side.

Cool completely on a wire rack.

Filling:

beat the 1-3/4 cups whipping cream in a large bowl with an electric mixer on medium speed until soft peaks form (tips curl over); set aside.

Finely crumble almond paste into a medium bowl.

Add the 1/4 cup whipping cream and the amaretto or 2 teaspoons vanilla.

Beat with an electric mixer on low speed until nearly smooth.

Fold about one-fourth of whipped cream into almost paste mixture to lighten.

Fold remaining whipped cream into almond paste mixture.

Gently unroll cake.

Spread half of the almond filling on cake to within 1 inch of the edges.

Roll up cake, without towel, into a spiral, starting from a short side. Place on a serving plate.

Lightly frost cake with remaining filling and sprinkle with toasted sliced almonds.

You May Refrigerate prepared cake, covered, for up to 8 hours.

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Comments

organicmama 2 years, 2 months ago said:
Looks good!

ahmed1 2 years, 1 month ago said:
How come That I didn't see this before

henrie 2 years ago said:
Yum Yum Yum,great post. thanks girl

pipit13 2 years ago said:
Oh, this looks so pretty as well as sounds delicious.
I clicked on the picture of this, might have
known this was from you.
You post the most interesting recipes.
Thanks

trigger 1 year, 11 months ago said:
I should have known this beauty was created by you.
You are making my to do list huge, this is another great addition I will be glad to make. It even looks like a Log from a Birch tree. I will sit by the fire place and enjoy this with some warm Milk, soy that is.
Thank you

prettyandsmart 1 year, 3 months ago said:
Lots of things to make!
and let me tell you-
this is one of them!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

magali777 1 year ago said:
Great one JM!!

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