1/2cup120ml kirschwasser cherry liqueur or cherry juice or simple syrup
Decor
1/2lb.dark chocolate fondant
Chocolate twigsoptional
3prepared French macarons
6prepared chocolate-dipped meringues
Corn syrup or honey
1tablespoonwhite confetti sprinkles
2tablespoonspoppy seed
Instructions
To make the cake, preheat oven to 350°F. Butter a 15x10-inch jelly roll pan and line with parchment paper.
Place eggs in large bowl; beat using electric mixer on high speed 5 minutes. The whipped eggs will become thick and lightened in color. With the mixer still running, slowly add sugar and oil, followed by buttermilk and vanilla.
In a separate bowl, sift together flour, cocoa, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined. Pour batter into prepared pan and smooth evenly with a rubber spatula. Bake 12-15 minutes. Cake is done when it springs back when pressed with fingers.
Sprinkle a tea towel with powdered sugar and rub sugar into towel with your hands. Immediately turn cake out onto the sugar-covered tea towel. Peel off the parchment paper and roll cake into the tea towel, beginning at the narrow end. Place rolled cake on a wire rack, seam-side down, and let cool completely while you make the vanilla buttercream
Make the frosting: In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners’ sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.
Add vanilla extract and beat again for another minute. Add heavy cream 2 tablespoons at a time while mixing on high until the mixture is light and fluffy. Transfer the frosting to a piping bag with the tip snipped.
Assembly: Unroll the cooled Swiss roll cake carefully. Spread the inside with the black cherry jam. Evenly pipe lines of frosting down the length of the cake and smooth with a spatula (you may not have to use all of the frosting). Roll up the cake and cover with plastic wrap. Refrigerate until firm, about 1 hour.
Unwrap the cake and place on a serving platter. Generously brush the kirschwasser all over the surface of the cake using a pastry brush.
Knead the chocolate fondant and roll it flat on a work surface. Transfer it to a wood grain texture mat and roll again briefly. Flip the mat over and peel it away from the fondant. Cover cake with the fondant piece and trim away excess with a sharp knife. Place the chocolate twigs around the edges of the cake, if using.
Make the mushroom decors: Use a paring knife to separate the macaron shells. Set aside.
Using a paintbrush, lightly coat the flat bottoms of the meringues with corn syrup or honey. Dip the bottoms into poppy seed and set aside to dry.
Sparsely brush corn syrup over the macaron shells. Sprinkle white confetti sprinkles over the shells. Let dry about 10 minutes.
Place a dot of corn syrup on the pointed end of each meringue and gently press a macaron shell on top, so that it becomes the top of the toadstool. Let dry for 10 minutes. Use the mushrooms to decorate the yule log cake.
Store cake loosely covered in plastic wrap in the refrigerator. Bring to room temperature before serving.
Keyword black cherries, christmas cake, macarons, yule log