Also known as a Yule log cake, Bûche de Noël is a Swiss roll-style dessert popular during Christmas. The outside is usually frosted and decorated like a log. There’s also a recipe for a keto chocolate Bûche de Noël (pictured) on the Co-op Blog.
Blonde Bûche de Noël (Yule Log)
8
servings1
hour10
minutes1
hour10
minutesAlso known as a Yule log cake, Bûche de Noël is a Swiss roll-style dessert popular during Christmas. The outside is usually frosted and decorated like a log. There’s also a recipe for a keto chocolate Bûche de Noël (pictured) on the Co-op Blog.
Ingredients
- Cake Ingredients
4 large eggs (room temperature)
2/3 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup pastry flour
- Filling Ingredients
1 cup heavy cream
1/4 cup sugar
1/2 tsp vanilla
2 tsp ground instant coffee granules (optional)
- Frosting Ingredients
4oz cream cheese (room temp)
2 tbs butter (room temp)
1/2 cup powdered sugar (sifted)
1 tbs heavy cream (or more as needed)
1 tsp of instant coffee granules (ground to powder by hand)
- Optional
2 dried figs
Directions
- Preheat oven to 400° F.
- Grease a 9x13” jelly roll pan, line it with parchment paper and then grease the parchment. Beat the eggs in a bowl with an electric mixer until they are thick and foamy (about 5 minutes). Add the sugar, vanilla, and salt, then mix for another two minutes.
- Add the flour 2-3 tablespoons at a time, folding it in gently by hand with a rubber spatula. Once all the flour is incorporated, stop mixing. Do not over mix the batter or your cake will be tough.
- Pour the batter into the jelly roll pan and smooth the top, so it’s even. Bake for about 10 minutes until the top springs back when pressed gently, and the edges have begun to pull away.
- Invert the cake onto a clean kitchen towel and peel off the parchment. Let it cool for 3 minutes, then carefully roll towel and cake into a spiral, towel will keep the cake from sticking to itself. Let it cool completely.
- Make the frosting by combining the ingredients (except the coffee) in a mixing bowl and beating until light and creamy. Take out a tablespoon of frosting and mix in the powdered coffee granules. Let sit out until the cake is thoroughly cooled.
- Make the filling by whipping the cream with the sweetener and vanilla until you have whipped cream. Optional, you can also add the powdered coffee granules to make a coffee cream, as well as the frosting.
- When the cake is thoroughly cooled, unroll it, being very careful not to break it. Spread the whipped cream inside, covering it evenly. Carefully roll the cake into a log, with the whipped cream forming an interior swirl. Put it in the fridge for 30 minutes.
- Frost the cake with the frosting using a knife or spatula to make a bark-like texture across the log, like paperbark on a birch.
- Use the coffee frosting to make some darker patches interspersed, like a birch log.
- Optional, you can use dried figs cut in half to make some fungi for your log.
- Trim off the ends, so the log cake presents its swirl on either end. Return to the fridge for at least a half-hour or until ready to serve.
