Traditional Bûche de Noël (Christmas Cake) recipe

Name: Bûche de Noël (Christmas Cake)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Ingredients: 2 egg yolks; 3 whole eggs; 6 egg whites; 220 g sugar; 85 g plain flour; 25 ml liquid cream; 125 g mascarpone; 65 g sugar; ⅓ cup chocolate chips (or cocoa powder)

Published on December 11, 2021

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If you believe preparing Buche de Noel may seem a bit complicated at home, I can assure you “it is quite possible”. All you have to do is follow my tips and advice and master the preparation of the rolled cake, the base of the log. It’s not that complicated if you have the right recipe while baking it slowly, not too long, and putting it in a wet cloth.

Bûche de Noël (Christmas Cake)

After oysters and turkey on Christmas day, who would say no to a Buche de Noel log at the end of a meal? Buche de Noel is the French name for a Christmas cake shaped like a log.

Light, airy, gourmet! The Yule log will please all the guests. Between the different versions of the desserts (frozen, rolled, pastry, and even cheese and all the possible flavours (fruit, chocolate, coffee, etc.), the Yule log, which would need to spend hours preparing it, is not always the desired one. Luckily, I am here to offer you my easy, quick and tasty recipe to delight the whole family with easy-to-find ingredients.

5 from 1 vote

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Prep Time 45

Cook Time 45

Total Time 1 30

Course Dessert

Servings 10 people

Ingredients

For the cake

2 egg yolks
3 whole eggs
6 egg whites
220 g sugar
85 g plain flour

For the cream

25 ml liquid cream
125 g mascarpone
65 g sugar
⅓ cup chocolate chips or cocoa powder

Instructions

Preheat the oven to 210° C.
Prepare the first batter: in a bowl, pour the egg yolks, whole eggs and 135 g of sugar. Whip them. Add the flour.
Prepare the second batter: beat the egg whites until stiff, add the remaining 85 g of sugar. Mix the egg whites into your first batter. Spread it on a silicone baking sheet. Bake at 210° C for five minutes. Turn out the rolled cake onto a wet kitchen towel. Let cool completely.
Prepare whipped cream: mix the flour, mascarpone, sugar and whip it into whipped cream. Add the choc chip or cocoa powder to the whipped cream. Spread the whipped cream on the cake and roll it gently.
Decoration: use the remaining whipped cream to cover the log and sprinkle with chocolate shavings (curls).

Notes

It’s much easier and faster than a dessert-style log, but also more traditional and fun, I think 🙂

To have a very homogeneous and regular rolled cake, I recommend using a silicone plate with a rim.
The cake is baked very quickly, almost it takes only five minutes at 210° C.
To know if the cake is ready and especially very soft, this is the tip: “you must touch it with your finger and the top no longer sticks to it.
The demoulding step is the most important. Prepare a wet cloth and use it to tightly roll the cake into a log. Let cool completely. Water and heat allow the cake to retain its moisture, which helps to easily roll the log.

Keyword Cake, Christmas

I wish a very Merry Christmas to all of you in advance, and if, despite all these tips, you still have any questions, please don’t hesitate to ask me through the comment box below.

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Traditional Bûche de Noël (Christmas Cake) recipe

Bûche de Noël (Christmas Cake)

Ingredients

For the cake

For the cream

Instructions

Notes

Comments

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