Buche de Noel

By drkpixie2832

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Ingredients

Sponge cake:
4 eggs room temperature
2/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup cake flour
Chocolate fudge frosting
Vanilla frosting or vanilla buttercream
Maraschino cherries
Fresh mint leaves

Details

Level of difficulty Difficult
Cost Average budget

Preparation

Step 1

Preheat the oven to 400 degrees. Butter a 10-inch by 15-inch baking pan with a 1-inch lip (jelly-roll pan) and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.

Step 2

Beat the eggs for 5 minutes, until they turn thick and foamy. Add the sugar, vanilla extract, and salt to the eggs and continue beating for 2 minutes. Fold the flour, a few tablespoons at a time, into the whipped egg mixture. Once the flour is incorporated into the batter, stop mixing. Do not over mix or the cake will bake up into a tough texture.

Step 3

Gently spread the batter into the prepared pan. There will be peaks of batter; gently smooth over them, but do not press the batter down. Bake the cake for 10 minutes, until the cake is just set. Invert the baked cake onto a clean, dry kitchen towel and peel off the parchment paper. Wait 3 minutes and then gently roll the cake, still in the towel, starting at the 10-inch end. Allow it to cool completely.

Step 4

Assembly:
Unroll the cake and set aside the towel. Evenly spread 2 cups (or desired amount) of the chocolate butter cream on the inside of the cake and following its natural curve, gently form it into a cake roll. Cut off the ends of the cake roll on the diagonal and reattach them in the center of the cake with a bit of butter cream to fashion a “branch” coming off the main Yule log.

Step 5

Spread the exterior of the Buche de Noel with enough chocolate butter cream to cover it and gently pull a butter knife or small, offset spatula through the frosting to give the appearance of rough tree bark. Add a meringue mushrooms, cherries, and mint to complete the festive look. Chill cake before serving.