Bûche de noël
 
Prep time
Cook time
Total time
 
Ingredients
cake
  • flour,1/3 cup
  • cocoa powder, ⅓ cup
  • eggs, 6
  • sugar, ½ cup
  • baking powder, ¼ tsp
  • salt, ¼ tsp
butter cream
  • butter, 1 stick
  • icing sugar, ⅔ cup
  • cocoa powder, ⅔ cup
  • cream, 1 tbsp
whipped cream
  • 35% whipping cream, 1 cup
  • vanilla
  • sugar, to taste
Instructions
cake
  1. preheat oven to 350
  2. separate egg yolks and whites
  3. beat egg white until stiff peaks, add in ¼ cup of sugar slowly
  4. beat egg yolks until pale yellow with ¼ cup of sugar
  5. add sifted cocoa powder, flour, baking powder and salt into the egg yolks and mix well
  6. add in ⅓ of egg whites and mix well
  7. fold in the rest of the egg white
  8. pour batter into a sheet pan and bake foe 10 min
  9. roll cake into a log shape when cool to touch and let it completely cool rolled
whipped cream
  1. whip heavy cream with sugar and vanilla
butter cream
  1. beat room temperature butter until light and fluffy
  2. add in icing sugar and cocoa powder in bit by bit
  3. add in cream if too thick
assembly
  1. unroll sheet cake and spread whipped cream
  2. add in raspberries if desired and roll the cake back into a log
  3. let cool in the fridge for 15 min
  4. ice the outside of the cake with butter cream
  5. cut the end of the log off and attach on top to form a branch
  6. decorate with scratch marks, icing sugar and whatever you desire!
Recipe by Postcall Studio at https://postcallstudio.com/buche-de-noel/