Tuesday, June 18 2013, 10:06 AM MDT
Pumpkin Yule Log with Mascarpone Filling
As Aired on Decemeber 20, 2012
Recipe Courtesy of Chef Victoria Topham, Pinon Market
1 1/2 cup flour
1 t baking powder
1 t baking soda
1 t ground cinnamon
1 t ground cloves
1/2 t salt
6 large eggs
2 cup granulated sugar
1 1/3 Cup canned pumpkin puree
2 cups walnuts, chopped fine for top of cake
1.) Preheat oven to 375° F. Spray a 15 x 10-inch jelly-roll pan; line with parchment paper
2.) Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3.) Bake for 13 to 15 minutes or until top of cake springs back when touched. Cool slightly, loosen and turn cake onto second piece of parchment paper placed on kitchen towel. Roll up cake and towel together, starting with longest edge. Cool on wire rack.
3 ounces mascarpone cheese, at room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
1.) Beat mascarpone cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Carefully remove top parchment liner. Spread cheese mixture over cake saving ½ cup icing for final assembly. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.
2.) Assemble the Yule Log: Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 1 ½" away from each end.
3.) Position the one of the cut pieces on the Yule Log about 2/3 across the top to make a protruding stump. Use a small amount of reserved icing to adhere the stump.
4.) Place the second piece along the side of the Yule Log to make a small branch. Again, use reserved icing to attach the branch. Transfer the Yule Log to a platter and decorate with branches, twigs and pine cones.
(Copyright 2012 Sinclair Broadcasting Group.)