Poinsettia Cake Roll
Total TimePrep: 2 hours + standing Bake: 15 min. + chilling
This was in the first issue of Taste of Home I ever received, and finally, at long last, I made it this Christmas. What a treat! Worth the effort. Looks beautiful on the table!~ Theresa
I made this for Christmas a few years ago and I did make the flowers ahead of time. They are much easier to make than they look! The cake is beautiful and tastes great, too. I received many compliments - a real show-stopper!
poinsettia pieces can ve made up to 2 weeks in advance to get a head start.
What a luscious dessert this appears to be. The preparation with the tempting ganache; whatever that may be. Kneading the doughuntil it's pliable that means working with it in a certain way to your complete satisfaction. The whipping cream has to be heavy, heavily pushing up and down until you reach a soft peak of perfection. If your preference is tubular there is a small hole in the center of the pipe. Cup your hands on the pipemoving them up and down over and over allowing the granache to drip slowly off then pour into a thin stream into its destination. Roll firmly, then unroll and roll again. Finally garnish with gorgeous edible pointsetta for the finishing touch. It sounds like this recipe would be time consuming but the luscious taste of the tiny balls of red and green especially at this timeof year would be well worth it.
It's too pretty to even eat!