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Bûche de Noël ©Mathieu-MD-WIKIMEDIA
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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.
Total Time50 minutes
Course: desserts
Cuisine: International cuisine
Servings: 8 persone

Equipment

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.
    Bûche de Noël ©Mathieu-MD-WIKIMEDIA

Notes

The key to a successful cake is handling ingredients with care and using high-quality butter.