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May 2018

Holiday Recipes

Pound Cake Recipes

Buttered Rum Pound Cake with Glaze

Buttered Rum Pound Cake with Glaze Recipe
1 c BUTTER, SOFTENED 2 1/2 c SUGAR 6 ea EGGS, SEPARATED 1/4 ts BAKING SODA 8 oz SOUR CREAM 1...

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CaramelOrange Buche De Noel Part 2 Recipe

CaramelOrange Buche De Noel Part 2 recipe and other holiday recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print CaramelOrange Buche De Noel Part 2 recipe  PDF

See Part One FOR CAKE: Preheat oven to 300 degrees. Butter ll l7 inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mi er, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla e tract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mi ture. Gently fold in almond mi ture. Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool. Slide cake on parchment onto work surface. Loosen cake from parchment using heavy large knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet. Using electric mi er, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
Spread half of buttercream over cake, leaving 1/2 inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.) Arrange pine twigs on cake and on platter. Garnish with cranberries.

CaramelOrange Buche De Noel Part 2 recipe and other holiday recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
269 people have voted
Last Reviewed on 2018-05-26



Saturday, May 26 2018 Download & Print CaramelOrange Buche De Noel Part 2 recipe  PDF   Holiday recipes RSS   Thumsb up

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