Friday, January 8, 2010

Buche de Noel (Yule Log)

We were in charge of a desert this year (2009) for Christmas and I wanted to make a dish that was very traditional. I found this recipe on Allrecipes.com and it received rave reviews.

  • 5 eggs, room temperature, separated
  • 2/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons unsweetened cocoa
 FILLING:
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • MOCHA BUTTER CREAM FROSTING:
  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 tablespoon unsweetened cocoa
  • 1 teaspoon strong coffee
  • confectioners' sugar
  • Chopped nuts

Directions 

In a large mixing bowl, beat egg yolks at high speed until light and fluffy. Gradually add sugar, beating until mixture is thick and light-colored. Add flour and cocoa, beating on low speed. In another bowl, beat egg whites until soft peaks form; fold into batter. mix until no streaks of white remaining. Grease a 15-in. x 10-in. x 1-in. pan; line with waxed paper, and grease and flour paper. Spread batter evenly in pan. Bake at 350 degrees F for 15 minutes or until cake springs back when touched lightly. Cover with waxed paper and cool completely on wire rack. Remove paper; invert cake onto an 18-in. long piece of waxed paper dusted with confectioners' sugar. Trim edges from all four sides of cake. For filling, combine flour and milk in a saucepan. Cook over low heat; stirring until thick. Cool. In a mixing bowl, cream sugar, butter and vanilla. Add flour mixture; bet until fluffy. Fold in walnuts if desired. Spread on cake; roll up, jelly-roll style, starting from one short end. For frosting, beat butter until fluffy in a small bowl. Beat in sugar, cocoa and coffee. Spread over cake, using a fork to create a bark-like effect. Sprinkle with confectioners' sugar and nuts if desired.

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