Buche De Noel (Yule Log)

"WAY back in the 80's, I attended chef school and one of the recipes we made was for a Buche Noel. It was very labor intense, but very tasty and very pleasing to the eye...If you have the time it is well worth it"
 
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photo by ltdsaloon16r photo by ltdsaloon16r
photo by ltdsaloon16r
photo by NavyWifenMom photo by NavyWifenMom
photo by GardeningFool photo by GardeningFool
photo by Donna M. photo by Donna M.
photo by Donna M. photo by Donna M.
Ready In:
50mins
Ingredients:
24
Serves:
12
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ingredients

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directions

  • MAKING THE CAKE: Preheat oven to 375°F.
  • Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
  • Next butter paper and slides of pan; dust with flour.
  • Sift together flour, cocoa, baking powder and salt; set aside.
  • Beat eggs until thick and lemon-colored.
  • Gradually add sugar, beating well after each addition.
  • Beat until thick and fluffy.
  • Fold in water and vanilla, then flour mixture, stir until smooth.
  • Spread mixture evenly in pan and bake 12 to 15 minutes.
  • Meanwhile, sprinkle a kitchen towel with cake flour.
  • Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
  • Peel off waxed paper and trim the edges.
  • Staring with the narrow end, roll the cake up in the towel.
  • Let it stand for 20 minutes on a cake rack.
  • PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
  • Cool to room temperature.
  • Beat cream until stiff peaks form.
  • Fold in gelatin mixture, then almond extract and confectioners' sugar.
  • Cover and chill 5 to 10 minutes.
  • Unroll the cake and spread with whipped cream filling; roll up again.
  • Cover and chill at least one hour
  • PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
  • Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
  • Blend in chocolate mixture, salt and vanilla.
  • Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
  • Fold chocolate mixture into egg whites, gently but thoroughly.
  • Frost cake roll.
  • Draw a fork down the top of cake for a"bark" effect.
  • Decorate with whole almonds and candied cherries.
  • Chill thoroughly before serving.
  • If cake is frozen, thaw to serve, without allowing cake to become warm.
  • If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.

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Reviews

  1. If I could rate this a 20 I would. Excellent recipe!! My first time making a jelly roll type cake and my first attempt at buche de noel. WOW! The gelatin in the whipped cream makes it firm up nicely once refridgerated. After rolling the cake up and filling it with the cream mixture I left it in the fridge overnight and then frosted it when I got home. The frosting is magnificent! So creamy and rich and not too sweet. Thanks so much for sharing. I will be making this a Christmas tradition!
     
  2. I wanted to make something special for a holiday luncheon and this was the perfect choice. Very time intensive but not very difficult to make. The cream filling and frosting were delicious, but I wonder if something could be done to make the cake just a little more moist? Like brushing on a little coffee liquour on the cake before spreading the filling? Otherwise, it was an awesome cake and I got SO many compliments on it.
     
  3. Like most others, the only problem I had with this cake was that it turned out a bit dry. I found that the cake itself was dry and so was the outer frosting - it cracked apart in big chunks when we tried to cut the cake. Regardless, everyone loved it. The best thing about the cake is that it was not too sweet, which is what I was hoping for, and was quite easy to make. Next year I might try what another reviewer said and brush the roll with coffee liquor or something. Not sure what to do to make the frosting less hard. But I do like the recipe, so I will still use it as a guideline next year! Thanks!
     
  4. What a fun holiday dessert to grace our Christmas Dinner table.I was worried that it'd be difficult to make the "bark" pattern, as I haven't got an artistic bone in my body, but it was a breeze! The only downside is that I refrigerated it overnight before icing it, which made the icing tough to stick and the cake and filling a bit on the dry side. Will probably make the same day as I serve it next time. Thanks!
     
  5. This cake is super fantastic! I've been wanting to make a buche de noel for about a year. I must first say that I did not have a jellyroll pan. I used a broiler pan, and as a result, my cake was a little thick. I had problems with it cracking when I unrolled it to spread the whipped cream on. I stressed as I tried to re-roll it with the whipped cream oozing out of the cracks. But I pressed on! Once it was secure in the towel again I sort of mashed it back into the log shape and chilled. It worked!! I frosted it and froze it for about 40 minutes before I cut the end off. We haven't officially eaten it yet as it's a grooms cake for my nephews wedding tomorrow. But I did eat a lot of the part that was crumbling off..lol! It's really tasty! My DH had some of it when he got home and he noticed the coffee flavor in the icing. The best part is how beautiful it is!! Just lovely!! Thank you for sharing this recipe. Adding that it tasted Wonderful!! People liked it better than the Bride's cake!!! :)
     
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RECIPE SUBMITTED BY

My spousal unit and I live in Mesa Arizona and love the heck out of it. I was trained in Culinary Arts and Restaurant Management but due to disability am unable to pursue that career. I enjoy cookbooks, cooking websites, cooking magazines (Taste of Home, etc.). I have many cookbook gleaned from the shelves of used book stores and from church bake sales. I have also placed all my recipes on a disc and probably have 1000s myself. My wife is GREATLY disappointed that I wont let her cook. (She says I let her cook...I just won't eat anything she makes!) The picture on my icon is of my Great Zeyda "Wolf" Ginsberg who was known as the "Rabbi of Des Moines". This was a very old picture taken with a camera using flash powder for lighting. The couple in Renaissance garb is me and my DG. This is our wedding picture and the "wench" sitting down is "My Yiddishe Mama"
 
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