Buche De Noel (Yule Log)
From hollyeats 11 years agoIngredients
- For the cake: shopping list
- 3 large eggs, at room temperature shopping list
- 1 cup granulated sugar shopping list
- 1/3 cup water shopping list
- 1 teaspoon vanilla shopping list
- 3/4 cup all-purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- For the coffee filling: shopping list
- 1/4 cup all-purpose flour shopping list
- 1 cup milk shopping list
- 2 TBS strong instant coffee (I use Nescafé instant espresso) shopping list
- 1/2 cup slightly softened butter shopping list
- 1/2 cup slightly softened shortening shopping list
- 1 cup sugar shopping list
- 1/4 teaspoon salt shopping list
- For the sour-cream chocolate icing: shopping list
- 10 ounces chopped dark chocolate shopping list
- 1 cup sour cream shopping list
- 1-2 TBS softened butter shopping list
How to make it
- Cake:
- Heat oven to 375°F / 190°C. Line 15x10x1-inch pan with foil or parchment paper; grease lightly with shortening or cooking spray.
- Prepare a kitchen towel (cotton or linen, not terry): spread it on a flat surface and dust it generously with powdered sugar.
- Stir together the flour, baking powder and salt; set aside.
- Beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored.
- Gradually beat in 1 cup granulated sugar and beat 2 minutes more or until not grainy.
- Beat in 1/3 cup water and the vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
- Bake 15 minutes or until toothpick inserted in center comes out clean.
- Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar.
- Carefully remove foil/parchment paper. Trim off stiff edges of cake if necessary.
- While hot, carefully roll cake and towel up, starting from narrow end. Cool on cooling rack at least 30 minutes.
- Coffee cream filling:
- In a small saucepan, place flour and instant coffee; gradually stir in milk until no lumps remain. (Or use a microwaveable bowl.)
- Cook, over low heat, stirring constantly, until well thickened. (In microwave, cook at 30-second intervals, stirring between each one with a small wire whisk, until smooth and thickened.)
- Remove from heat and cool, stirring occasionally.
- Cream butter and shortening well; gradually add sugar, beating until light and fluffy.
- Add salt, vanilla and the cooled flour mixture; beat until smooth.
- Store in fridge until using.
- Sour-cream chocolate icing:
- Don't make the icing until just before you want to use it, because it will harden quite quickly; ideal for the "bark" striations of the "log".
- Melt the chocolate and pour it into a mixing bowl.
- Add the sour cream all at once and beat furiously until thickened.
- Beat in just enough butter to make it smooth and spreadable, and use right away.
- Assembly:
- Unroll cooled sponge cake and fill with coffee filling, spreading to edges.
- Re-roll the cake and either chill it at this point until ready to frost, or frost it right away:
- Using a small spatula, spread icing generously over entire cake, using the edge of the spatula to imitate tree bark.
- Since the icing recipe makes more than needed for this cake, use some of the extra to form lumps, boles, or twigs on the log. I stuck a bay leaf into it as well, because I had no holly!
- You can leave as is or decorate further by using thin slivers of chocolate ("lichen") and a light dusting of powdered sugar ("snow").
- Chill until serving; slice into 12 equal slices and enjoy the raves for both appearance and flavor!
People Who Like This Dish 2
- optimistic1_2 Guelph, CA
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- hollyeats Shaftesbury, UK
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