Let’s Eat CAKE!
Bûche de Nöel
Christmas Yule Log Cake — a traditional French Cake for the Holiday Season.
You will see it in many shapes, colors, and flavors. The recipe is quite basic: cake, filling, and frosting… and is fairly simple to make. I’ve seen many variations but only tasted a few.
I still like my recipe the best! Besides coming from a dear friend in Provence, France (so it is quite authentic) I think it has the best flavor and texture. The frosting is a rich French Butter Cream (Lots of butter!). Since we have a family member who doesn’t eat chocolate (yes – there are a few non-chocoholics around!!), we make a vanilla version for both the cake and butter cream filling adding a touch of coffee flavor to the frosting to give it a little darker color.
Assembling is easy: once the rolled cake is filled and re-rolled, a simple diagonal slice off one (or both) ends provides a ‘branch’ (or two). With the diagonal cut tucked against the main ‘log’ and a second piece perched on top, the Bûche de Nöel takes shape looking like a branch of a tree. A simple squigle through the frosting with a fork and … voila! you have the look of bark. Further adoration of greenery (either pine twigs, rosemary sprigs or even plastic representations,) and other Christmas-y ornamentation (mini balls, figurines, or try edible sugared cranberries) followed by a light dusting of powdered sugar and you have the proper Yule Log – a Bûche de Nöel.
- 6 eggs - separated
- 3/4 cup sugar
- 1 1/2 c flour (sift 2x)
- 1/2 pound butter
- 1 1/4 c sugar
- 6 egg yolks
- 3 1/2 oz unsweetened chocolate, melted
- 2 tsp rum or vanilla extract
- Preheat oven to 350ºF
- Prepare a jelly roll pan with buttered waxed or parchment paper
- In mixer, beat egg yolks & sugar until foamy and light colored
- With mixer on low, add flour and baking powder (sprinkling)
- In a separate bowl, beat egg whites until firm.
- Gently fold beaten egg white with flower & egg mixture
- Pour into prepared pan and gently spread evenly over pan
- Bake 10 minutes
- Lay a towel on the counter and dust lightly w/sugar. As soon as the cake is ready invert on the towel.
- Roll up the cake loosely rolling the towel with it
- Cool 10 min
- Meanwhile prepare butter cream
- Cream butter and sugar until smooth
- Add egg yolks one at a time, mixing thoroughly after each
- Add melted choc and rum or vanilla extract
- Unroll cake & spread with about half the butter cream
- Re-roll cake very carefully (without towel this time!)
- Cut ends of the cake on a diagonal slice and set the small piece on top of the cake or on the side for desired effect.
- Spread the rest of the frosting over the cake
- Decorate by simulating bark or wood designed with the tip of a fork
- Add 'greenery', ornaments, berries, figurines as desired
- Dust lightly over all with powdered sugar
Authentic French Provincial Recipe and photo by Great Food Fun Places