#BuchedeNoel #ChristmasCakeRecipes #FrenchYuleLog
Buche de Noel or Yule Log is a traditional French cake usually prepared during the time of Christmas. It is made of soft chocolate sponge cake filled with a white frosting of cream cheese and whipping cream enriched with coarsely chopped dry nuts.
Ingredients
Chocolate Sponge Cake
1. All-purpose flour - 1/4 cup
2. Unsweetened cocoa powder - 1/4 cup
3. Baking powder - 1/4 tsp
4. Salt – 1 pinch
5. Eggs – 4 (at room temperature)
6. Powdered sugar - 1/2 cup
7. Vanilla extract - 1 tsp
8. Melted Butter – 1 tsp
Cake Filling
1. Cream cheese – 200gm
2. Whipping cream – 1 cup, chilled
3. Powdered sugar - 1 tbsp
4. Vanilla extract - 1 tsp
5. Coarsely chopped nuts – ¼ cup (almonds, cashews, walnuts)
Chocolate Ganache
1. Heavy Cream – 1 cup
2. Chocolate Button Chips – 150 gms
Preparation
Step 1 – Sieve the Dry Ingredients
1. Sieve together all-purpose flour, cocoa powder, baking powder and salt.
2. Give it a nice mix and set it aside.
Step 2 – Prepare the Cake Batter
1. Take 4 large eggs at room temperature and separate out the egg whites from the yolks.
2. Add half of the powdered sugar and vanilla extract to the egg yolks and whisk until pale and creamy.
3. Once done, start whisking the egg whites. Add in the remaining sugar and whisk until stiff peaks are formed.
4. Gradually incorporate the dry ingredients into the egg yolk mixture and mix well.
5. Add some of the egg white mixture to this and fold gently.
6. Now add back this mixture to the remaining egg white mixture and fold gently.
Step 3 – Bake the Cake
1. Grease a baking tray with some melted butter.
2. Line the tray with some parchment paper.
3. Pour the cake batter into it and using a spatula, level the batter.
4. Tap couple of times to release any air bubbles trapped inside.
5. Preheat the oven to 180 degree centigrade and bake the cake for about 10 to 12 minutes or until a toothpick inserted comes out clean.
6. Remove from the oven and dust some powdered sugar on top.
7. Take a kitchen towel. Now invert the cake onto the kitchen towel and remove the parchment paper.
8. Dust some more powdered sugar on top. This will prevent the cake from sticking onto the kitchen towel while rolling the cake.
9. Now roll the cake along with the kitchen towel and set it aside for 15 minutes.
Step 4 – Prepare the Cake Filling
1. Take cream cheese in a bowl. Add vanilla extract to it and whisk well until it becomes creamy.
2. In a separate bowl, take the chilled whipping cream.
3. Add some powdered sugar and whisk until stiff peaks are formed.
4. Now add the whipped cream to the cream cheese mixture and fold it gently.
Step 5 – Prepare the Chocolate Ganache
1. Heat the heavy cream in a pan on a medium flame.
2. Once the cream starts to boil, pour it on top of the chocolate button chips.
3. Rest for a minute or 2 and then mix it well.
4. If the chocolate is not completely melted, microwave it for 20 to 30 seconds, in batches of 10 seconds.
5. The chocolate will get melted completely. Set it aside for about 3 to 4 hours.
Step 6 – Cake Assembly and Garnish
1. Remove the cake from the kitchen towel and place it on a parchment paper.
2. Spread the cake filling on top and level it using a spatula.
3. Spread the coarsely ground dry nuts evenly.
4. Now roll the cake with the help of the parchment paper. Do not apply too much pressure while rolling, else the filling might tend to comes out.
5. Place the rolled cake in a pan and refrigerate for 2 hours.
6. After 2 hours, remove the cake from the refrigerator.
7. Cut one end of the cake slightly and cut the other end at an angle. This will form the branch for the yule log.
8. Secure the logs using some chocolate ganache.
9. Spread the remaining ganache on top of the cake evenly. Use a spoon or spatula to spread the ganache.
10. Refrigerate this for 15 minutes.
11. Now use a fork to draw the pattern on the cake to make it look like a real log. This is the most interesting and fun part.
12. Once you are satisfied with the pattern, you can do some garnish using some fresh herbs and berries.
13. I have also made some colourful mushrooms using fresh strawberries and radish for the stem.
14. Finally dust with some powdered sugar to give it the real snow effect.
Buche de Noel or Yule Log is ready. You could keep it refrigerated until it is ready to be served!!!
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