AL­MOND-ESPRESSO BÛCHE DE NOËL

Prevention (USA) - - FOOD -

AC­TIVE 35 MIN. TO­TAL 1 HR. PLUS COOL­ING SERVES 15

2 ¼ cups al­mond flour 1½ tsp bak­ing pow­der ¼ tsp kosher salt 9 large eggs, sep­a­rated, at room temp 1 cup packed light brown su­gar 1 tsp pure vanilla ex­tract 6 Tbsp gran­u­lated su­gar, di­vided 2 tsp espresso pow­der 8 oz mas­car­pone cheese ¾ cup heavy cream, cold ½ cup unsweet­ened co­coa pow­der

1. Heat oven to 350°F. Lightly coat a 13- by 18-in. rimmed bak­ing sheet with non­stick cook­ing spray, line bot­tom with parch­ment pa­per, and spray parch­ment.

2. In a small bowl, whisk to­gether al­mond flour, bak­ing pow­der, and salt.

3. In the large bowl of an elec­tric mixer fit­ted with the pad­dle at­tach­ment, beat egg yolks and brown su­gar un­til mix­ture is very light and falls in thick rib­bons from beater. Mix in vanilla, then fold in flour mix­ture; trans­fer to a large bowl. Clean and dry the mixer bowl.

4. Us­ing the mixer fit­ted with the whisk at­tach­ment, beat egg whites un­til stiff peaks form, 3 min­utes. Fold one-third of whites into flour mix­ture, then fold in re­main­ing whites un­til just in­cor­po­rated.

5. Trans­fer bat­ter into the pre­pared pan and bake un­til golden brown on top and cake tester or tooth­pick in­serted into cen­ter comes out clean, 15 to 17 min­utes. Let cake cool com­pletely in pan.

6. Mean­while, heat

¼ cup gran­u­lated su­gar and ¼ cup wa­ter in the mi­crowave un­til hot.

Add espresso pow­der and whisk to com­bine.

7. Spray 1 piece of parch­ment with cook­ing spray, then place over cake. Gen­tly turn cake over onto sprayed parch­ment and re­move pan and parch­ment from bot­tom. Brush espresso mix­ture all over cooled cake.

8. Us­ing an elec­tric mixer fit­ted with the whisk at­tach­ment, beat mas­car­pone and re­main­ing 2Tbsp gran­u­lated su­gar un­til smooth, 1 to 2 min­utes. Add cream 1Tbsp at a time, beat­ing un­til stiff peaks form,

1 to 2 min­utes. Spread evenly over cake.

9. Start­ing with a long side, gen­tly roll cake into a log, us­ing parch­ment to help. Re­frig­er­ate wrapped in parch­ment for 1 hour and up to 2 days. Just be­fore serv­ing, roll cake in co­coa pow­der.

NU­TRI­TION (per serv­ing): 320 cal, 9 g pro, 26 g carb, 3 g fiber, 21 g sug­ars (19.5 g added sug­ars), 21.5 g fat (8.5 g sat fat), 145 mg chol, 140 mg sodium

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