Friday, March 27, 2009

Coffee and Parmesan Yule Log: Surprised Flavor!

I come across this idea from one of my cookbook, and I really want to try it. ^ ^. Anyway the result is worth the afford, the Parmesan gives the cake saltiness and a special fragrance, that I never knew before.
The cake is the sponge that has been added with a tiny amount of the cheese. The buttercream is flavored with coffee and coffee liquor with the additional of white chocolate. The white chocolate helps the buttercream to stay firm at room temperature, which is very good for the hot climate (yes, here in Thailand, the weather is very hot >*<). You can decorate it the way you like, but it's very easy to use the fork to create the log pattern so it will be great for Christmas too. But as I always tell you It will be strange for anyone who's not accustom to the smell of the Parmesan cheese, so if you don't like it just omit the cheese from the ingredient.


Coffee and Parmesan Yule Log



Roll Cake


3

Large Eggs

80g

Sugar

¼ tsp

Vanilla extract

40g

Cake flour

2 tsp

Grated Parmesan cheese



Coffee Butter Cream


200g

Unsalted butter

1

Egg white

40g

Icing sugar, sifted

100g

White chocolate

1 tbsp

Instant coffee granule

1 ½ tbsp

Kahlua®



For decoration


40g

Dark chocolate, melted




Preheat the oven too 200°C
Line the 27 x 27 cm pan with baking paper.

Beat the eggs in a bowl until blend. Gradually add the sugar and beat until ribbon stage.
Add the vanilla extract, beat to combine.

Sift the flour and cheese together.
Add the flour into the egg mixture, fold to combine.
Pour the batter into the prepared pan.
Bake in the oven for 12-15 minutes.

Spray a tea towel with water (to prevent the cake from stick to the clothes).
When the cake is ready, flip the cake over the clothes and remove the baking paper.
Roll the cake and let the cake cool on the wire rack.

While the cake cool, make the butter cream:

Melted the white chocolate, by placing in the bowl and place the bowl over the simmering water (do not let the water touch the bottom of the bowl). When the chocolate already melted remove from the water.

Mix the instant coffee with Kahlua®.

Beat the butter and icing sugar until light and puffy, beat the egg white until stiff peak form.
Pour the egg white into the butter mixture, beat to combine.
Pour the white chocolate into the butter mixture follow by the coffee mixture.
Beat until puffy and light.

Spread the buttercream over the cake, the reroll the cake.
Use the rest of the buttercream to frost the outside of the cake.
Create the pattern, by using the fork, then decorate with melted dark chocolate.

Coffee and Parmesan Yule Log: Surprised Flavor!

6 comments:

Tiny bakery said...

wowwwwwwwwwwwwwwwwwww
cheese roll, try to imagine for taste and smell ka 5555

i love to make roll with spong cake ka ^^ your looks so soft and yummy

Snooky doodle said...

what a nice roll! The flavours are amazing . I ve never though you could pair coffee and parmesan. Nice decoration :)

Anonymous said...

Hi Pook, I have tried baking the roll but i was having difficulty peeling the paper off the roll and the texture of the roll is very rough :( could it be the cheese power and this roll does not add oil right. The butter cream taste super.

dailydelicious said...

If you use the silicone paper the roll will come out easier. The cake is a plain sponge, the texture will depend on the size of the air bubble too.

Anonymous said...

Thanks for your reply, I will try that next time. U means if the air bubble too much I will get rough texture or how should I get smooth texture. Thank you in advance.

dailydelicious said...

Hi,
You can make it better by using the hot foaming method, by placing the bowl of eggs over the pan of warm water (the water shouldn't touch the bowl), and whip the egg with sugar until very thick. The speed of the beater is medium, you will get a smooth egg foam which will lead to a smoother cake.

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