Bring your husbandos and waifus to laifu;
With delicious flavors that you can always savor
These iconic Anime dishes will fulfill all your wishes
Your kokoro will go doki doki,
as you eat delicious treats
Feel the ecstasy and overflow your senses
A...
Yule log is formally known as Buche de Noel and is a meant to resemble a log. It is a seasonal dessert that is eaten during Christmas. The Buche de Noel was originally an old European tradition that was introduced to Japan. It represented the log that would be burned at the winter solstice to the end of the year. It has since then become a popular gift during the Christmas seasons in Japan. It is seen often in animes during the seasonal episodes to celebrate the holidays. They are often seen to be given as gifts from someone to another who they are close to.
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Servings:
Prep Time: 1 hour 10 minutes
Cook Time: 6 minutes
Total Time: 1 hour and 16 minutes
Ingredients:
4 eggs
50g cake flour
30g cocoa
30g butter
100g sugar
225g chocolate
1 cup heavy cream
5 large egg whites
3/4 cup sugar (175g)
1 1/4 cup butter (285g), room temperature, cut into small cubes
1 tsp vanilla extract
Steps:
Preheat oven to 350F
Divide the 4 eggs into whites and yolks. Then sift cake flour and cocoa together. Melt butter. Set all aside
Beat the yolks and 1/3 of remaining sugar until a light color and very thick.
In a separate bowl, whip the egg whites until they start forming into meringue. Then start adding the rest of the sugar in 3 parts. Whip until almost forming stiff peaks.
Add 1/3 of the whipped egg whites to the yolks, and fold in carefully. Add this mixture to the rest of the egg whites and fold together
Sift the flour mixture into the egg mixture, and carefully mix. Add melted butter and combine together
Even spread the batter into an 11" square baking pan lined with parchment paper, and bake for 10-12 minutes. Take out from the oven, cool in the pan completely, covered with plastic.
Chop chocolate into very small pieces and put in a medium bowl. Heat the heavy cream to just before boiling.
Add the heavy cream to the chocolate and leave for a couple of minutes without disturbing. Stir with a spatula until completely mixed. Allow it to sit at least 3-4 hours to set (preferably overnight.)
In a large bowl, put 5 egg whites and 175g sugar and whisk well. Put the bowl over a pot with simmering water at low heat. Whisk constantly until at around 140F
Remove from heat and whip until hard peaks form
Add butter in small portions and mix until fully incorporated. Add vanilla and mix well together.
In a bowl, put half of the buttercream and 2-3 Tbsp of the chocolate ganache and mix well. Set aside. This will be the filling
In a different bowl, put the rest of the buttercream and remainder of the chocolate ganache and mix well. This will be the frosting
To assemble:
Replace the parchment paper on the cake with a new paper under the cake.
Spread the filling over the cake and leave about 1/2 cup of filling left over.
Start rolling the cake and wrap it with the parchment end side down. Refrigerate for 30 minutes.
Then spread the frosting over the surface of the log except at the ends. Cover the surface of the ends of the log and of any branch stumps with filling.
With a fork, make lines to resemble the bark of trees. Sprinkle cocoa powder on top.
