BUCHE DE NOEL

Ingredients:

3/4 cup +1	tbsp	MAGNOLIA ALL PURPOSE FLOUR
1/3	cup	unsweetened Dutch-processed cocoa powder, sifted
1/4	tsp	iodized fine salt
6	pc	MAGNOLIA BROWN EGGS
2/3	cup	sugar
1	tsp	vanilla extract
		rum for drizzling

1/2	cup	MAGNOLIA BROWN EGGS, use egg whites only
1	cup	sugar
1-1/2	cups	MAGNOLIA GOLD BUTTER UNSALTED, softened
2	tbsp	SAN MIG BARAKO 3-in-1 COFFEE
2	tbsp	dark rum

1/2	cup	egg whites from MAGNOLIA BROWN EGGS
1/4	tsp	calamansi juice or lemon juice
1	cup	sugar
		cocoa powder
		melted chocolate
		gum paste Christmas Holly (optional)

Procedure:

CHOCOLATE SPONGE:

Preheat oven to 350°F. Grease and line with baking paper a 12” x 16” x 1” rectangular pan. Set aside.
Sift flour, cocoa and salt 3 times. Set aside.
Put eggs and sugar in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until mixture is lukewarm. Transfer the bowl to the mixer and beat on highest speed for 10 to 15 minutes until a ribbon forms.
Carefully fold in dry ingredients. Spread batter on prepared pan. Bake for 15 to 18 minutes or until well risen and center is firm to touch. Be careful not to over bake otherwise it will be very hard to roll.
Loosen cake from sides of pan and slide it, still stuck to the paper. Transfer to a work surface to cool. Drizzle with rum.

COFFEE BUTTERCREAM:

Whisk egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until sugar is dissolved and egg whites are lukewarm to touch. Attach the bowl to the mixer and whip with a whisk on medium speed until cooled.
At low speed, gradually add butter and continue beating until smooth. Dissolve coffee in rum. Beat into butter cream. Set aside.

MUSHROOM MERINGUE:

In the bowl of the mixer, whip egg whites with calamansi juice and sugar at high speed until stiff peaks form. Do not overwhip. Transfer meringue to a piping bag with 1/2” round tip.
To make mushroom caps, pipe out mounds, approximately 1” in diameter, on a cookie sheet lined with baking paper. Use about 2/3 of meringue. For mushroom stems. Attach a piping tube with a 1/4” opening in another piping bag. Put remaining meringue inside prepared bag and pipe about 1” lengths.
Bake at 215°F or until dry, for approximately 2 hours. Let cool and store in an airtight container if you want to store them.
With the tip of a paring knife, drill a small hole in the back of mushroom caps.
With a medium mesh strainer, sift cocoa powder lightly over the caps to create large dots of cocoa powder.
Place melted piping chocolate in a piping bag. One at a time, pipe chocolate into the hole and push meringue stem into chocolate.

ASSEMBLY:

Turn chocolate sponge over in another sheet of baking paper.
Spread layer with half of butter cream. Roll the cake into a tight cylinder. Transfer to a cookie sheet and refrigerate. Reserve remaining butter cream for outside of the roll.
Unwrap the cake. Trim ends diagonally starting the cuts 2 inches away from each end. Position larger cut piece of buche with reserved butter cream, making sure to curve around protruding stump. Streak butter cream with a fork or cake bomb to resemble a bark. Decorate with meringue mushrooms and gum paste Christmas Holly.

Makes 8-10 servings.

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