Servings
Ingredients :
CAKE
1 cup Flour, sifted cake
1/4 tsp Salt
1 tsp Baking powder
4 x Egg
1 cup Sugar
1/4 cup ,water
1 tbl Lemon juice
MERINGUE MUSHROOMS
2 x Egg white
1/4 cup Cream of tartar
1/4 cup Sugar
Cocoa, powdered
BUTTER CREAM
1 cup Butter, sweet, softened
3 x Egg yolk
ICING
1 tbl Espresso, powdered
1 tbl Milk
3 cup Sugar, confectioners, sifted
Food coloring, green
Method :
• Grease a jelly roll baking sheet. Line with parchment
paper. Grease the parchment paper. Sift dry ingredients
together. Beat eggs at high speed about 5 to 10 minutes. Add
sugar by tablespoonfuls. Continue beating until the butter is
very thick. Then add lemon juice and water. Fold in dry
ingredients in four stages, 1/4 cup at a time. Spread evenly on
the baking sheet. Bake at 375 F. for 15 minutes or until the
sponge springs back when tested. Sift powdered sugar onto
the sponge. Turn cake out onto a clean tea towel. Remove
parchment paper. Trim edges of the sponge if they are crispy.
Roll up gently, leaving towel inside, while still warm. Let cool.
• Beat egg whites, and when foamy add the cream of
tartar. When soft peaks form, gradually beat in the sugar. Beat
until meringue is stiff and glossy.
• Pipe meringue through a pastry bag, making and equal
number of stems and caps to resemble small mushrooms.
Bake mushroom pieces at 250 F. about 45 minutes. When cool,
glue them together with butter cream icing and dust lightly
with cocoa in a fine strainer. Beat egg yolks and butter
together until smooth. Add coffee and milk. Gradually add
powdered sugar. Beat until smooth. Mix about 1/3 cup to 1/2
cup of the frosting with green food coloring for the ivy
decoration.
• To assemble: Unroll cooled sponge, remove towel,
spread, cake with butter cream icing. Roll up. Cut off at a
diagonal, a 2" slice. This is the tree stump. Frost the outside,
then add the stump and frost. Make ivy patterns.
• Add the mushrooms. Dust the whole cake very lightly
with powdered sugar, to simulate snow. Keep in refrigerator.
Cut with serrated knife.
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