BUCHE DE NOEL - DELICIOUS YEAR ROUND
- Cooking Time: 15
- Servings: 8-10
- Preparation Time: 60
- 5 eggs, separated
- 2/3 cup sugar
- 3.5 tbsp unsweetened dutched cocoa powder
- 2 tbsp flour
- 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
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.
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.
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.
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