In the spirit of the holidays, we have gathered some of our favorite holiday menu items including one of our favorite desserts: Buche d’Noel (more commonly known as a Yule log).
If you are unfamiliar with a Buche d’Noel, you aren’t alone.
“A Yule log is a traditional dessert served near Christmas, especially in France, Quebec and several former French colonies. Made of sponge cake to resemble a miniature actual Yule log, it is a form of sweet roulade.” – Wikipedia
The Buche d’Noel is traditionally made of yellow sponge cake and chocolate buttercream, however as the dessert has become more popular, there are many variations. Tradtionally, the cake is made to look like a log, using a fork to make it look like bark.
We offer our variation of Buche d’Noel as part of our Holiday Parties catering menu, which can be found here.
Prep time: 40 minutes
Total time: 1 hour 25 minutes
1 cup white (granulated) sugar
1/3 cup water
1 tsp. vanilla
¾ cup all purpose flower
1 tsp. baking powder
1/4 tsp. salt
1 cup whipping cream
2 tbsp. white (granulated) sugar
1 ½ tsps. instant coffee granules or crystals
Chocolate Buttercream Frosting
1/3 cup unsweetened baking cocoa
1/3 cup butter or margarine, softened
2 cups powdered sugar
1 ½ tsps. Vanilla
1-2 tbsp. hot water
½ cup chopped green pistachio nuts
- Heat oven to 375 degrees Fahrenheit. Line a 15x10x1 inch pan with foil or waxed paper; grease with shortening or cooking spray.
- In a small bowl, beat eggs with electric mixer on high speed for about 5 minutes or until thick and lemon colored.
- Pour eggs into a large bowl and gradually beat in 1 cup granulated sugar.
- Beat in 1/3 cup water and the vanilla on low speed.
- Gradually add the flour, baking powder, and salt, beating just until batter is smooth.
- Pour into pan and spread batter into the corners.
- Bake 12-15 minutes or until toothpick inserted in center comes out clean.
- Immediately loosen cake from the edges of the pan and invert onto towel 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 and let cool on cooling rack for at least 30 minutes.
- In a chilled, medium bowl, beat all the ingredients for the filling on high speed until stiff.
- Unroll cake and remove towel.
- Spread filling over cake and 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 of the hot water until frosting is smooth and spreadable.
- For the tree stump, cut off a 2-inch diagonal slice from one of the cake.
- Attach stump to one long side using 1 tbsp. of the frosting.
- Frost cake with remaining frosting.
- With tines of a fork, make strokes in frosting to resemble tree bark.
- Garnish with nuts & enjoy!
Let us know how your winter treat turns out! And, again, you can completely customize the recipe to your tastes! Don’t like yellow sponge cake? Try vanilla! Prefer chocolate? That’s ok too! We’d love to hear what you try. Leave your versions below!