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Yule Log

1/4 cup milk
2 tablespoons plus 1 tablespoon butter for pan
8 eggs
2 cups plus 1 tablespoon sugar
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla

Preheat the oven to 350 degrees F. In a small saucepan, heat the
milk and 2 tablespoons butter together. Using an electric mixer
fitted with a wire whip, combine the eggs and sugar together. Beat
on medium-high speed for about 8 minutes, or until the mixture is
pale yellow, thick and has tripled in volume. With the machine
running slowly add the heated milk. In a mixing bowl sift the flour,
baking powder, and salt together. Fold the flour mixture into the
egg mixture and mix thoroughly so that there are no lumps and the
mixture is smooth. Fold in the vanilla. Grease a 1/2 sheet pan with
1 tablespoon butter. Sprinkle with a tablespoon of sugar. Pour cake
batter evenly into pan and bake for about 15 to 20 minutes or until
the edges are golden and the cake springs back when touched. Cool
for 2 minutes. Using a thin knife, loosen edges and flip out onto
a piece of parchment paper. Peel the parchment paper from the cake.
Replace with a new sheet of parchment and flip back into the baking

Yule Log

1 1/3 cups evaporated milk
1 1/2 cups sugar
Pinch of salt
4 beaten egg yolks
1 stick of butter, cubed
1 1/2 cups toasted pecans
1 1/2 cups toasted coconut
1 teaspoon vanilla
1 cup heavy cream
1/4 pound of semi-sweet chocolate, cut into pieces
Sponge cake, recipe above
fresh mint
powdered sugar

In a heavy bottom saucepan, over medium heat, combine the evaporated
milk, sugar, and salt together. Bring the liquid to a boil. Temper
the egg yolks into the hot cream. Stir in the butter. Reduce the
heat to a simmer and cook for 12 minutes, stirring constantly.

Remove the pan from the heat and stir in the pecans, coconut and
vanilla. Cool the mixture completely. Set the mixture aside. In a
non-stick saucepan, over medium heat, combine the cream and chocolate
pieces. Stir until the chocolate has melted completely and the
mixture is smooth. Remove the pan from the heat and stir to cool,
lifting the mixture out of the pan several times with a spoon. The
mixture should be glossy and slightly thick. Set the mixture aside.

To assemble, spread the coconut/pecan icing evenly over the sheet
cake. Starting from one of the long sides, roll the cake up tightly,
like a jelly roll. Wrap the cake tightly in parchment paper and
then wrap the cake in plastic wrap. Place the cake in the refrigerator
and chill for 1 hour. Remove the cake from the refrigerator and
carefully unwrap the cake. Place a wire rack over a piece of
parchment paper. Place the cake, seam side down, on the rack. Evenly
pour the chocolate ganache over the cake, letting the chocolate
run down the sides of the cake. If the poured chocolate does not
ice the cake completely, use a clean knife and spread the chocolate
evenly over the unexposed areas. Using a fork, run the tines of
the fork back and forth across the cake. Refrigerate the cake for
2 hours or until the ganache is set. Remove the cake from the
refrigerator and using a long spatula, carefully remove the cake
from the rack and place on a serving platter. Garnish the cake with
fresh mint sprigs and powdered sugar 12 servings


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