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Yule Log

6 eggs, separated 1 cup almonds, grated
1/2 cup granulated sugar 1 tsp. vanilla extract
1/2 cup brown sugar 1 tsp. ground allspice
3/4 cup toasted bread or Butter
zwieback crumbs Filling (see recipe below)
1 tsp. baking powder Chocolate wafers
1 cup grated semisweet Red cherries Holly leaves
baking chocolate Confectioners' sugar

Mix egg yolks and sugars and beat lightly. Blend in crumbs and baking powder, then chocolate, almonds, vanilla, and allspice. Beat egg whites until stiff and fold into egg yolk mixture. Butter a sheet pan and line it with wax paper; butter the paper. Spread mixture on paper, bake at 325 F. for about 45 minutes.
Cut into 3 lengthwise strips, spread the layers with filling, and stack; or trim whole cake into a rectangle, spread filling, and roll up while still warm, using wax paper as a guide and peeling it off as you roll. Save enough filling for top and sides.
If you have stacked the log in layers, trim corners to give it a rounded look before icing top and sides. Spread filling on top and sides. Score with a fork to make a design like tree bark, making 1 or 2 knots. Crush a few chocolate wafers with a rolling pin and sprinkle lightly all over log. Garnish with cherries and holly leaves. Refrigerate. Dust with confectioners' sugar.

Filling:
3/4 cup unsalted butter 4 egg yolks
1 1/2 cups confectioners' sugar 1 tsp. powdered instant coffee
1/2 tsp. vanilla extract

Cream together butter and sugar and vanilla. Add egg yolks 1 at a time and blend well, then mix in coffee.

Note: I'd use the egg substitute instead of regular eggs in the frosting. I have a favorite chocolate icing recipe that calls for an egg, and I use the substitute eggs and it works out great! Enjoy!