Notable items about the Buche. First, Notice the use of the buttercream to make the "bark". Then notice the cut out piece of cake that looks like a bump on the log. Also, there are two types of frosting. The interior is coffee and the exterior is Mocha. You could do Mocha and Chocolate as well. But the two types of frostings give the distinctive difference between the rings of the wood and the bark.
And finally, notice the lightness of the cake. Remember-this is a cake that rises from only the treatment of the eggs-no leavening. This is quite a feat. This is a cake that will not always turn out right-even for an experienced baker. The slightest thing and poof-the eggs fall. But, knowing all the tricks makes it a 90% probability and the cake is so ethereal in texture that it is worth the effort.
I did not publish the recipe for either the Genoise cake or the Buttercream frosting because attempting them without instruction would probably lead to disappointment.
Anyone wishing to to part of a master cake making class involving the Buche and the frosting (which can be used at Christmas-or other times of the year in different configurations) email me at innerdd@hotmail.com and I will see if there is enough interest for a class. I understand these are extremely expensive in bake shops and they are not the real thing. Imagine the impression you would make next holiday bringing this out!
I hope you and yours had a lovely holiday. :).
No comments:
Post a Comment