Get ready to impress your guests with this festive and delicious French dessert – perfect for the holiday season
As the holiday season approaches, it’s the perfect time to indulge in a festive and decadent dessert. A classic Bûche de Noël, or Yule log cake, is a traditional French dessert that is delicious and beautiful.
This cake is typically made with a light sponge rolled around a sweet filling and then decorated to resemble a log.
Whether you’re celebrating Christmas, Hanukkah, or any other winter holiday, this Bûche de Noël recipe will impress your guests and bring a touch of elegance to your dessert table.
Here’s a recipe for a classic Bûche de Noël cake:
Ingredients:
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
For the filling:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the chocolate ganache:
- 8 oz. bittersweet chocolate, finely chopped
- 1 cup heavy cream
Directions:
- Preheat the oven to 350°F. Line a 10×15-inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks with the sugar until light and fluffy. Add the flour, cocoa powder, baking powder, salt, and vanilla extract, and mix until well combined.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the filling. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- When the cake is done, immediately dust the top with powdered sugar. Invert the cake onto a clean kitchen towel and remove the parchment paper. Roll the cake up tightly in the towel and let it cool completely.
Next Steps:
- Unroll the cake and spread the filling evenly over the surface when the cake has cooled. Roll the cake back up tightly, using the towel to help you. Place the cake seam-side down on a serving platter
- Prepare the ganache by placing the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate and let it sit for 1-2 minutes. Whisk the chocolate and cream together until smooth.
- Pour the ganache over the cake, using a spatula to spread it evenly. Use a fork to make lines in the ganache to resemble the bark of a tree. Chill the cake for at least 1 hour before serving.
TIP: There are various flavors from black cherry to gingerbread cake options. Toppings can be anything and as creative as you want to be. Use holiday decor, fresh fruit or even more chocolate shavings on top!
Enjoy your delicious Bûche de Noël cake!
Did you know?
Here’s another interesting fact about Bûche de Noël: During World War II, the French government rationed butter, making it difficult for bakers to make traditional pastries and cakes. In response, bakers began using a filling made of plentiful chestnuts that could be ground into a paste.
This filling became known as crème de marron and was famous for Bûche de Noël cakes during and after the war. Today, crème de marron remains a popular filling option for the cake and is enjoyed by many as a nostalgic reminder of wartime ingenuity.
A little history:
Bûche de Noël, also known as Yule log cake, has a rich history that dates back several centuries. The origins of this dessert can be traced back to medieval times when it was a pa
gan tradition to burn a large log on the winter solstice. This was believed to bring good luck for the coming year. As Christianity spread throughout Europe, the tradition was adapted to become a Christmas dessert.
The first recorded mention of a Yule log-shaped cake dates back to the 1600s in France. It is said that the cake was created to resemble the large log that would be burned in the fireplace, and it was decorated with meringue mushrooms to represent the real mushrooms that would grow on the log.
Over time, the Bûche de Noël cake evolved and became a more elaborate dessert. In the 19th century, pastry chefs began decorating the cake with marzipan, sugared holly leaves, and other festive decorations. In the 20th century, the cake became a staple of French holiday cuisine and spread in popularity worldwide.
There are many variations of Bûche de Noël, with different flavors, fillings, and decorations. Despite the changes, the cake remains a beloved symbol of the holiday season, and its rich history adds to its charm and appeal.
