New Year's Almond Log Cake

[Guest guest]

New Year's Almond Log Cake

 

Almond Log Cake sweetly celebrates the French custom

of burning a Yule log to prevent bad spirits from

flowing down the chimney into the new year. Fortuitous

almonds, another coin symbol, add extra value.

 

 

5 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

5 egg yolks

1 cup granulated sugar

1 teaspoon vanilla

1/2 cup ground toasted almonds

3/4 cup sifted cake flour

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Powdered sugar

1-3/4 cups whipping cream

1 8-ounce can almond paste

1/4 cup whipping cream

2 tablespoons amaretto or 2 teaspoons vanilla

1/4 cup toasted almond slices

Purchased marzipan pigs or assorted fruits

(optional)

 

1. Grease a 15x10x1-inch baking pan. Line with waxed

paper. Grease and flour waxed paper; set aside. Beat

egg whites, salt, and cream of tartar in a large bowl

with an electric mixer on high speed until stiff peaks

form (tips stand straight).

2. Beat egg yolks in a medium bowl with an electric

mixer on high speed for 5 minutes or until thick and

pale. Gradually add granulated sugar, beating on high

speed until sugar is almost dissolved. Stir in the 1

teaspoon vanilla and the ground almonds. Stir flour,

nutmeg, and cinnamon together; gently stir into egg

yolk mixture. Fold about one-fourth of the egg white

mixture into the flour mixture to lighten. Fold

remaining egg white mixture into flour mixture just

until combined. Spread in the prepared pan. Bake in a

350 degree F oven for 12 to 15 minutes or until cake

springs back. Do not allow to brown.

3. Immediately loosen cake from pan. Invert cake onto

a towel sprinkled with powdered sugar. Remove waxed

paper. Roll up warm cake and towel together,

jelly-roll style, starting from a short side. Cool

completely on a wire rack.

4. For almond filling, beat the 1-3/4 cups whipping

cream in a large bowl with an electric mixer on medium

speed until soft peaks form (tips curl over); set

aside. Finely crumble almond paste into a medium bowl.

Add the 1/4 cup whipping cream and the amaretto or 2

teaspoons vanilla. Beat with an electric mixer on low

speed until nearly smooth. Fold about one-fourth of

whipped cream into almost paste mixture to lighten.

Fold remaining whipped cream into almond paste

mixture.

5. Gently unroll cake. Spread half of the almond

filling on cake to within 1 inch of the edges. Roll up

cake, without towel, into a spiral, starting from a

short side. Place on a serving plate. Lightly frost

cake with remaining filling and sprinkle with toasted

sliced almonds. Garnish with purchased marzipan pigs

for luck or assorted fruits, if desired. Makes 12

servings.

Make-Ahead Tip: Refrigerate prepared cake, covered,

for up to 8 hours.

 

 

Nutritional facts per serving

calories: 400 , total fat: 26g , saturated fat: 11g ,

cholesterol: 143mg , sodium: 66mg , carbohydrate: 35g

, fiber: 1g , protein: 8g , vitamin A: 30% , iron: 10%

 

 

 

=====

Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

Mail Plus - Powerful. Affordable. Sign up now.

http://mailplus.