2020 Home for the Holidays

Page 32 2020 Home for the Holidays LINCOLN DAILY NEWS November 25, 2020 The Yule log was burned during a feast to celebrate winters end. To cleanse the air of the previous year and usher in the spring, logs were decorated with holly, pinecones and ivy. In France, a cake version of the Yule log, the “Bûche de Noël” was popularized in the 19th century. The Yule log cake was a filled sponge cake, rolled to look like a log and frosted with chocolate buttercream to look like tree bark. Bakeries competed with elaborate decorations of meringue mushrooms, marzipan holly sprigs, and spun sugar cobwebs. Few family bakers make Yule log cakes today, but if you get the chance you should not pass up a slice. Bûche de Noël (Yule Log) https://www.allrecipes.com/ recipe/255736/buche-de-noel-yule- log/?internalSource=hub%20recipe&referring ContentType=Search&clickId=cardslot%204 Cake: 2 tsp butter 1/3 cup all-purpose flour, sifted 1/3 cup unsweetened cocoa powder ¼ tsp fine salt 4 eggs, separated ¾ cup confectioners’ sugar, divided 1 tsp vanilla extract Whipped Cream Filling: 1 cup heavy whipping cream 3 TBSP confectioners’ sugar 1 TBSP sour cream Chocolate Ganache: ½ cup heavy whipping cream 8 oz dark chocolate chips Preheat oven to 350 degrees F. Grease a 9X13- inch jelly roll pan with 1 tsp butter and line with parchment paper. Grease parchment paper with 1 tsp butter. Whisk flour, cocoa power, and salt together in a small bowl. Combine the beaters of the electric mixer. Beat egg whites in a bowl on a medium-high speed until foamy, 1 to 2 minutes. Continued n