6 large eggs
1 cup, minus 2 Tbsp of sugar
2 tsp of vanilla
1/2 cup of all purpose flour and 1/2 cup of cake flour
2 cups of apple sauce
- Preheat oven to 350°F
- Place eggs, sugar and vanilla in a mixing bowl over a pot of boiling water.
- Beat for 1 minute.
- Beat in the mixer at high speed for 7 minutes.
- Place both flour in a sifter.
- Fold, 1/3 the amount at a time, in the egg mixture.
- Stop mixing as soon as all the flour is blended.
- Prepare a roll cake pan 17 x 11 x 1 lined with wax paper.
- Pour the mixture into it.
- Cook for 10 to 11 minutes on upper third part of the oven.
- Unmold on a prepared towel (sprinkled with confectioners sugar).
- Slightly wet the wax paper before removing it.
- Immediately roll the cake with the towel and let cool until ready to fill.
3 Tbsp of flour and 3 Tbsp of cornstarch
2/3 cup of sugar
4 large egg yolks
1 cup of milk
1 Tbsp of Grand Marnier
- Mix flour, cornstarch and sugar in a mixing bowl.
- In a small bowl beat the egg yolks slightly with a fork.
- In a saucepan bring the milk to a boil.
- Pour some of it in the flour bowl and mix until smooth.
- Add the egg yolks and blend well. Then, add the rest of the milk.
- Cook, stirring continuously, until thick. Add liqueur.
¼ lb of butter, soften
2 egg yolks
2 Tbsp confectioners sugar
2 oz. of chocolate, melted
- Beat egg yolks one at a time and sugar (alternate) in the soften butter until creamy.
- Slowly add melted chocolate.
Assembling the bûche
- Unroll the génoise and spread the crème patissière.
- Also spread the apple sauce.
- Roll the génoise.
- Decorate with the chocolate buttercream.
3 egg whites
Syrup: 1-1/3 cups of sugar and 1/3 cup of water boiled to soft ball stage (238°F)
- Beat egg whites at moderate speed and incorporate the syrup in a small stream.
- Pipe on a cookie sheet and cook at 200°F for 1 hour.