Baumkuchen, B Che De No"L Or Yule Log Recipe

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   This dessert is a tradition at the Christmas table for families of German and Austrian heritage.

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   In food processor, chop walnuts with 1/4 c. of the flour till finely grnd; set aside.

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   In large bowl, beat egg yolks with sugar for 5 min or possibly till pale and batter falls in ribbons when beaters are lifted.

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   Blend in vanilla.

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   Stir in walnut mix and remaining flour.

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   In separate bowl, beat egg whites till stiff peaks form; fold one quarter into egg yolk mix.

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   Mix in remaining whites.

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   Spread batter in greased and parchment or possibly waxed paper-lined 15- x 10-inch jelly roll pan.

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   Bake in centre of 350 F oven for about 15 min or possibly till top springs back when lightly touched.

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    Loosen edges with knife; invert onto flour-dusted tea towel.

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    Carefully peel off paper.

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    Starting at long side, roll up cake in towel; let cold on rack.

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    BUTTERCREAM: Meanwhile, in bowl over saucepan of simmering water, cook Large eggs with sugar, stirring constantly, for about 5 min or possibly till sugar dissolves and mix is as thick as cream and coats back of wooden spoon.

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    Let cold.

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    In separate bowl, beat butter till light and fluffy; gradually beat in cooled egg mix till thick and creamy.

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    Transfer one-third to small bowl; stir in rum.

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    Into remaining buttercream, stir in chocolate.

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    Chill to refrigeratefor 30 min.

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    Unroll cake.

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    Spread with rum buttercream.

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    Re-roll without towel; place, seam side down, on flat serving plate.

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    With serrated knife, cut off both ends at angle.

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    Spread some of the chocolate buttercream over roll.

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    Place ends on log to resemble knots; spread with remaining chocolate buttercream.

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    Run tines of fork lengthwise along log to resemble bark.

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    (Make-ahead: Cover with plastic wrap and chill for up to 1 day; serve at room temperature.)

* Per serving · 4 servings · Values may vary.