For butter cream:
2 eggs
240g sugar
630g butter
270g margarine
A small amount vanilla essence
23cc brandy
13cc Kirsch
35cc rum
80g cocoa for chocolate cream

For syrup:
70cc syrup (water : sugar = 2:1)
15cc rum
30cc essence of coffee

For decoration:
Chocolate for spraying (400g chocolate, 160g cocoa butter)
Glossy chocolate sauce
Pastry
Chocolate plates
Holly leaves
Gold foil
Powdered sugar

1. Beat the eggs and the egg yolk together and add the sugar and thick malt syrup. Heat the mixture in a water bath to 40 ℃.

2. Whip the mixture until stiff peaks form, and add the vanilla essence.

3. Add the weak flour to ２．　and mix.

4. Add the milk, brandy and butter after melting and mix all the ingredients together.

5. Place a sheet of paper on a rectangular baking pan and pour the batter over it. Even the surface and bake in an oven at 200 ℃ for 10 to 15 minutes.

1. Beat the eggs lightly. Combine some water and sugar and boil down at around 114 ℃. Beat the eggs lightly and gradually stir in the syrup while whipping. Continue whipping until the mixture cools down.

2. Soften the butter and margarine, whip vigorously to make it fluffy and combine with １．.

3. Add the vanilla essence, brandy, Kirsch and rum and mix well.

4. To make chocolate-flavored butter cream, melt the cocoa, cool it and mix with some butter cream prepared in ３．.

1. Combine water and sugar at the rate of 2 to 1 in a pan, and boil down the mixture.

2. After １． cools down, add the rum and essence of coffee.

1. Mince the chocolate and cocoa butter and melt them together.

1. Cut the sponge cake in half to make two BUCHE DE NOELS. Apply the syrup over each piece and then thinly spread the butter cream over it. Roll up each piece of cake.

2. At both ends of the rolled cake and on the topside, squeeze out a little of butter cream and the chocolate butter cream alternatively in a circular manner to make it look like the growth ring pattern of a tree.

3. Cover the rest of the surface with the chocolate butter cream, and draw some lines using a palette knife to make it resemble tree bark. Chill in a refrigerator.

4. Remove from the refrigerator and spray the surface with the chocolate. Using a warm knife, slice thin pieces off the growth ring patterns to even the surface.

5. Place some meringue under both ends, and decorate the cake using the pastry, chocolate plates, holly leaves, glossy chocolate sauce, gold foil, powdered sugar and chocolate.