Yule Log with Mushrooms (Early Christmas)
A cake I just randomly put together, but it still feels very Christmassy, right? I came up with this tree‑stump‑and‑mushroom combo idea a long time ago and discussed it with Xiao Moqi. Xiao Moqi even won a prize because of it! I’m so happy I could spin around in circles!
Ingredients
Steps
Prepare the ingredients for the cake roll. Put 70g of sugar into the egg whites and 20g into the egg yolks.
Whip the egg whites to soft peaks.
Beat the egg yolks until pale, scrape them into the egg whites, and fold to combine.
Sift in the cake flour and matcha powder and fold until even.
Drizzle in the melted butter and fold until well combined.
Pour the batter into the pan and tap it on the counter to knock out large air bubbles.
Bake at 175°C for 20 minutes.
Remove from the oven, invert to cool, then spread with whipped cream.
Roll it up and chill in the refrigerator.
To make the mushroom buns, knead the dough until smooth, then let it rest.
Divide into small pieces for large and small mushroom caps and stems. Roll the caps in cocoa powder.
Place in a steam oven and proof for 1 hour.
Use the steam-bake mode at 180°C for 15 minutes. Remove and let cool.
Heat the dark chocolate and whipping cream together over a water bath until melted.
Stir the ganache until smooth, then fold in the whipped cream.
Use this mixture as the frosting.
Take out the cake roll and cut it at about two-thirds. Arrange the pieces into tall and short stumps.
Spread the ganache cream on with a spoon and use a fork to create tree-ring patterns.
Grate the leftover cake trimmings into crumbs.
Sprinkle them on to form “moss.”
Scoop a small hole in the center of each mushroom cap, dab in a little ganache, and attach the stem.
Assembly complete.