Buche de Noel
La bouche de Noel (Yule log) is a traditional Christmas dessert from French cuisine, of which there are numerous versions. The base of the dessert is always the same, that is a "log" of sponge cake filled with buttercream.
Servings: 8 persone
Equipment
- Clear Plastic Film (for rolling the biscuit)
- Sifted Sugar (for cocoa or powdered sugar)
- Sharp Knife (for finishing the ends)
- Piping Bag (if decorating with cream, frosting, or ganache)
Ingredients
- 400 gr Butter for buttercream
- 50 gr Cocoa Powder
For the Sponge Cake
- 8 eggs Eggs
- 1 pinch Salt
- 100 gr Sugar
- 1/2 Lemon (grated peel)
- 5 egg whites Egg whites
- 100 gr Flour
- 20 gr Potato Starch
For Decoration
- Almond Paste Leaves
- Meringue Mushrooms
Instructions
- Prepare a rolled sponge cake and buttercream following the instructions in the respective recipes, then mix cocoa powder into the cream.
- Spread half of the cream on the sponge cake, then roll it up.
- Place the remaining cream in a piping bag with a star nozzle (no. 4) and pipe several parallel lines across the surface of the log (lengthwise) to fully cover it.
- Replace the star nozzle with a smooth small one and create some decorations with the remaining cream.
- Complete the decoration with almond paste leaves and meringue mushrooms, or decorate the cake differently according to your imagination.
Notes
The key to a successful cake is handling ingredients with care and using high-quality butter.