Bûche de Noël with Buttercream Frosting
Description
Bûche de Noël is a classic French Christmas dessert. It's a Yule log that takes a bit of time to make but is totally worth the time and effort. This recipe calls for garnishing it with green pistachio nuts, but it also can be served with meringue mushroom
Ingredients
Cake:
3 eggs
1 c. granulated sugar
1/3 c. water
1 t. vanilla
3/4 c. all-purpose flour
1 t. baking powder
1/4 t. salt
Filling:
1 c. whipping cream
2 T. granulated sugar
1 1/2 t. instant coffee granules or crystals
Chocolate Buttercream Frosting:
1/3 c. unsweetened baking cocoa
1/3 c. butter or margarine, softened
2 c. powdered sugar
1 1/2 t. vanilla
1 - 2 T. hot water
Garnish:
1/2 c. chopped green pistachio nuts, optional
Directions
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Preheat oven to 375 degrees. Line 15 x 10 x 1 inch pan with aluminum foil or waxed paper. Grease with shortening or cooking spray.
In a small bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into large bowl; gradually beat in 1 c. granulated sugar. Beat in 1/3 c. water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
Bake 12 - 15 minutes or until wooden toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert onto towel that has been generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake, if necessary. While hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
In a chilled medium bowl, beat all filling ingredients on high speed until stiff. Unroll cake; remove towel. Spread filling over cake. Roll up cake.
In a medium bowl, beat cocoa and butter on low speed until thoroughly mixed. Beat in powdered sugar until mixed. Beat in vanilla and enough hot water until frosting is smooth and spreadable.
Tree stump: Cut off a 2-inch diagonal slice from one end of the cake. Attach stump to one long side using 1 T. frosting. Frost cake with remaining frosting. With tines of fork, make strokes in frosting to look like tree bark.
Garnish with nuts, if desired.
Serve.
10 servings.