First we separate the eggs, you know separating eggs is a pretty
Then to measure all the dry ingredients, with a scale and in grams since the recipe is European,
ooh la la...
Then we prepare the pans to bake the genoise (the cakey layer that will be the roll, like in a jelly roll ) for the buche. The we put down backpapiere (German); waxed paper (English); papier de cuisson (French) (we are multi cultural here these days) to make the genoise easy to remove from the baking sheet.
Once we have the genoise cooked we remove it from the waxed paper and then roll it while still warm in a tea towel, let it cool a bit to take a rolled shape, then brush it with a sugar syrup.
Then we layer it with the yummy filling mixture, cream, white chocolate mousse and fresh raspberries...slice it up a bit and arrange it to look log-like and cover it with a yummy white chocolate icing applied to look like bark...really!!!
The finished result and the happy and VERY TALENTED chef!!! Good work Riel!
Dig in Everyone!!