Bûche De Noël (Yule Log)

Make the sugared cranberries and rosemary: If you want to decorate the cake, start them the night before. Place cranberries and rosemary in a large heatproof bowl. In a medium saucepan, bring water and 3/4 cup (150g) sugar to a simmer, whisking until dissolved. Remove from heat and cool for 5 minutes. Pour over cranberries and rosemary, stir, and let sit for 15 minutes. Use a slotted spoon to transfer cranberries and rosemary to a lined baking sheet and allow to dry for 1 hour. Toss in remaining 1/2 cup (100g) sugar. Let dry for at least 1 hour at room temperature or in the fridge. Store in the fridge for up to 3 days.

Preheat oven to 350°F (177°C). Spray a 12×17-inch baking pan with nonstick spray and line with parchment paper.

Make the cake: Whisk cake flour, cocoa powder, baking powder, and salt together. Using a mixer, beat egg whites and 1/2 cup (100g) sugar on high until stiff peaks form. In the same bowl, beat egg yolks, remaining sugar, oil, and vanilla extract on high until thickened. Fold in egg whites, then flour mixture.

Spread batter evenly into prepared pan. Bake for 15-16 minutes. Once done, run a knife around the edges and invert cake onto a cocoa-dusted parchment/towel. Roll tightly and let cool completely.

Make the meringue mushrooms: Preheat oven to 200°F (93°C). Beat egg white, cream of tartar, and salt on high until foamy. Add sugar and beat until stiff peaks form. Pipe mushroom tops and stems. Bake for 2 hours, then let cool.

Make whipped cream: Whip heavy cream, Frangelico, confectioners’ sugar, and cocoa powder until peaks form. Unroll cake, spread whipped cream, and roll back up. Refrigerate.

Make ganache: Place chocolate in a bowl. Heat cream and pour over chocolate. Let sit for 2-3 minutes, then stir until smooth. Refrigerate to thicken.

Assemble: Slice a section of the cake to form a branch. Cover with ganache, using a fork to create bark texture. Decorate with meringue mushrooms, sugared cranberries, and rosemary.