Yule Log II

Bring to room temperature, by placing in hot but less than 140F/60C water.

Preheat oven to 425F/218C. Bakes for 7-8 min.

Heat water and dissolve sugar to make simple syrup

In food processor,finley grind almonds then add sugar and process till fine

Transfer to a small 500ml bowl,slowly add simple syrup and process until it becomes a paste.

Cool to room temperature.

Separate eggs into four groups,

Mix, then reserve.

In different bowl, beat until ribbon stage

then add

Reserve. Swap almond paste mixture with yolk mixture into mixer bowl.

Add mixture SLOWLY,to prevent lumps, into almond paste mixture until thoroughly blended.

Adding paste to yolk mixture will result in lumps.

Beat until soft peaks

then add and beat until firm peaks:

Meanwhile sift together

Reserve.

Fold yolk/almond mixture with 1/3 the egg whites first to lighten mixture, then add remaing egg whites and fold in.

Sift flour into the egg mixture.

Spread onto Sheets of parchment into 12"x16" rectangles each. If scaling portions, adjust the 12" length.

Bake for 8min until done. Rotating sheets if necessary.

Lightly sift a small amount of icing sugar/cocoa onto cake, cover with parchment and a cool sheet pan, and invert.Remove sheet pan and peel off parchment carefully. Discard parchment. Roll up sponge with the the remaining parchment loosely. Leaving sheets in hot pan will dry it out.

Cool

Prepare:

Unroll sponge, trim center edge and sides. Lightly moisten with more simple syrup.

Transfer buttercream to piping bag, and pipe using small 2 mm cut tip.

Smooth.

Roll up, snuggly but not too tight using paper to help.

Cut off ends to create a nice appearance.

Pipe remaining buttercream, and then spread evenly.

Texture with comb to simulate tree bark.

Embellish with nuts, dusting of powdered sugar or other decorations.