Bûche de noël
Total time
- flour,1/3 cup
- cocoa powder, ⅓ cup
- eggs, 6
- sugar, ½ cup
- baking powder, ¼ tsp
- salt, ¼ tsp
- butter, 1 stick
- icing sugar, ⅔ cup
- cocoa powder, ⅔ cup
- cream, 1 tbsp
- 35% whipping cream, 1 cup
- vanilla
- sugar, to taste
- preheat oven to 350
- separate egg yolks and whites
- beat egg white until stiff peaks, add in ¼ cup of sugar slowly
- beat egg yolks until pale yellow with ¼ cup of sugar
- add sifted cocoa powder, flour, baking powder and salt into the egg yolks and mix well
- add in ⅓ of egg whites and mix well
- fold in the rest of the egg white
- pour batter into a sheet pan and bake foe 10 min
- roll cake into a log shape when cool to touch and let it completely cool rolled
- whip heavy cream with sugar and vanilla
- beat room temperature butter until light and fluffy
- add in icing sugar and cocoa powder in bit by bit
- add in cream if too thick
- unroll sheet cake and spread whipped cream
- add in raspberries if desired and roll the cake back into a log
- let cool in the fridge for 15 min
- ice the outside of the cake with butter cream
- cut the end of the log off and attach on top to form a branch
- decorate with scratch marks, icing sugar and whatever you desire!
Recipe by Postcall Studio at https://postcallstudio.com/buche-de-noel/
3.5.3226