Coffee and Parmesan Yule Log: Surprised Flavor!

I come across this idea from one of my cookbook, and I really want to try it. ^ ^. Anyway the result is worth the afford, the Parmesan gives the cake saltiness and a special fragrance, that I never knew before.
The cake is the sponge that has been added with a tiny amount of the cheese. The buttercream is flavored with coffee and coffee liquor with the additional of white chocolate. The white chocolate helps the buttercream to stay firm at room temperature, which is very good for the hot climate (yes, here in Thailand, the weather is very hot >*<). You can decorate it the way you like, but it's very easy to use the fork to create the log pattern so it will be great for Christmas too. But as I always tell you It will be strange for anyone who's not accustom to the smell of the Parmesan cheese, so if you don't like it just omit the cheese from the ingredient.

Coffee and Parmesan Yule Log

Roll Cake
3	Large Eggs
80g	Sugar
¼ tsp	Vanilla extract
40g	Cake flour
2 tsp	Grated Parmesan cheese
Coffee Butter Cream
200g	Unsalted butter
1	Egg white
40g	Icing sugar, sifted
100g	White chocolate
1 tbsp	Instant coffee granule
1 ½ tbsp	Kahlua®
For decoration
40g	Dark chocolate, melted

Preheat the oven too 200°C
Line the 27 x 27 cm pan with baking paper.

Beat the eggs in a bowl until blend. Gradually add the sugar and beat until ribbon stage.
Add the vanilla extract, beat to combine.

Sift the flour and cheese together.
Add the flour into the egg mixture, fold to combine.
Pour the batter into the prepared pan.
Bake in the oven for 12-15 minutes.

Spray a tea towel with water (to prevent the cake from stick to the clothes).
When the cake is ready, flip the cake over the clothes and remove the baking paper.
Roll the cake and let the cake cool on the wire rack.

While the cake cool, make the butter cream:

Melted the white chocolate, by placing in the bowl and place the bowl over the simmering water (do not let the water touch the bottom of the bowl). When the chocolate already melted remove from the water.

Mix the instant coffee with Kahlua®.

Beat the butter and icing sugar until light and puffy, beat the egg white until stiff peak form.
Pour the egg white into the butter mixture, beat to combine.
Pour the white chocolate into the butter mixture follow by the coffee mixture.
Beat until puffy and light.

Spread the buttercream over the cake, the reroll the cake.
Use the rest of the buttercream to frost the outside of the cake.
Create the pattern, by using the fork, then decorate with melted dark chocolate.

Coffee and Parmesan Yule Log: Surprised Flavor!

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