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Buche de Noel - Delicious Year Round


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Member since 2012

Serves 8-10 | Prep Time 60 | Cook Time 15

Ingredients

Cake
5 eggs, separated
2/3 cup sugar
3.5 tbsp unsweetened dutched cocoa powder
2 tbsp flour

Frosting

1 cup unsalted butter, softened
3 1/2 cups confectioners sugar
½ cup unsweetened dutched cocoa powder
4 tbsp heavy cream
1 tsp vanilla extract


Cake


Put egg whites and yolks in separate large bowls. Beat the yolks and sugar with an electric mixer.


Add cocoa and flour a little at a time .


Separately beat the egg whites into soft peaks.


Fold in the yolk and flour mixture a little at a time.


Pour batter into a 15 x10 inch jelly roll pan lined with wax paper and then greased and floured.


Bake for 15 minutes at 350F.


Remove cake from pan and roll up in a kitchen towel to cool.



Frosting


Sift together the sugar and cocoa.


Cream the butter and then add the dry ingredients in the mixer on low speed.


Then add in the vanilla and cream.


Beat for several minutes at medium speed until the consistency is smooth and spreadable.



Assembly


Unroll cake and spread several thin layers of butter cream all over top of cake.


Roll up carefully and spread butter cream on outside.


Use a fork to make it look like bark.


Pairs Well With


Notes

Available in a variety of flavor combinations, buche de noel is a cake roll consisting of genoise sponge cake and filling.

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