Buche De Noel (Yule Log) Recipe
Description: Transport yourself back to the 80s with this classic European Christmas delight, Buche De Noel, or Yule Log. Crafted with love and nostalgia, this dessert is a labor of joy, perfect for festive gatherings. Despite its intricacies, the end result is not only delicious but also visually stunning, sure to impress all who indulge.
- Cook Time: 20 minutes
- Prep Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12
Ingredients:
- 3/4 cup cake flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 4 eggs
- 3/4 cup granulated sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 1 cup confectioners’ sugar
- 1 tablespoon unflavored gelatin
- 1/2 cup water
- 1/4 cup confectioners’ sugar
- 1 teaspoon instant coffee
- 1/2 cup butter
- 2 cups heavy cream
- 1/2 teaspoon almond extract
- 1 1/2 cups semisweet chocolate chips
- 1/4 teaspoon salt
- 3 maraschino cherries
- Whole almonds, for decoration
- Candy spearmint leaves, for garnish (optional)
Instructions:
-
Making the Cake:
- Preheat your oven to 375°F (190°C).
- Butter the bottom of a 15×10 inch jelly-roll pan and line it with waxed or parchment paper.
- Butter the paper and sides of the pan, then dust with flour.
- Sift together the cake flour, cocoa, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the eggs until thick and lemon-colored.
- Gradually add the granulated sugar, beating well after each addition, until thick and fluffy.
- Fold in the water and vanilla extract, followed by the flour mixture, stirring until smooth.
- Spread the batter evenly in the prepared pan and bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, sprinkle a clean kitchen towel with cake flour.
- Immediately after removing the cake from the oven, loosen the edges and turn it out onto the prepared towel.
- Peel off the waxed paper and trim the edges of the cake.
- Starting with the narrow end, roll the cake up in the towel and let it stand for 20 minutes on a wire rack.
-
Preparing the Filling:
- While the cake is standing, sprinkle the gelatin over water to soften. Place the mixture over low heat until dissolved, stirring constantly. Allow to cool to room temperature.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Fold in the dissolved gelatin mixture, almond extract, and confectioners’ sugar.
- Cover and chill the filling for 5 to 10 minutes.
- Unroll the cooled cake and spread the whipped cream filling evenly over the surface.
- Roll the cake up again with the filling inside and chill for at least one hour.
-
Preparing the Frosting:
- Melt the semisweet chocolate chips over low heat with the instant coffee. Allow to cool slightly.
- In a mixing bowl, cream the butter until smooth. Gradually add 1/2 cup of confectioners’ sugar and beat until light and fluffy.
- Blend in the melted chocolate mixture, salt, and vanilla extract.
- In a separate clean bowl, beat the egg whites until soft peaks form. Gradually beat in 1/4 cup of confectioners’ sugar until stiff peaks form.
- Gently fold the chocolate mixture into the beaten egg whites until thoroughly combined.
-
Assembling the Buche De Noel:
- Frost the chilled cake roll with the prepared chocolate frosting, using a fork to create a “bark” effect on the surface.
- Decorate the log with whole almonds and candied cherries.
- Chill the assembled Buche De Noel thoroughly before serving.
- If the cake has been frozen, thaw it before serving, being careful not to let it become warm.
- For an extra festive touch, garnish the serving platter with candy spearmint leaves and additional maraschino cherries.
Indulge in the nostalgia of the holidays with this exquisite Buche De Noel recipe. From its delicate sponge cake to its rich chocolate frosting, every bite is a reminder of cherished memories and timeless traditions. Enjoy the warmth and joy it brings to your festive celebrations! 🎄🍰
