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How To make Buche De No L(Christmas Log Cake)
CAKE:
1 c Cake flour, sifted
1/4 ts Salt
1 t Baking powder
4 Egg
1 c Sugar
1/4 c water
1 tb Lemon juice
:
MERINGUE MUSHROOMS 2 Egg white
1/4 c Cream of tartar
1/4 c Sugar
Cocoa, powdered :
BUTTER CREAM 1 c Butter, sweet :
softened
3 Egg yolk
ICING:
1 tb Espresso, powdered
1 tb Milk
3 c Sugar, confectioners -- sifted
Food coloring, green
Grease a jelly roll baking sheet. Line with parchment paper. Grease the parchment paper. Sift dry ingredients together. Beat eggs at high speed about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until the butter is very thick. Then add lemon juice and water. Fold in dry ingredients in four stages, 1/4 cup at a time. Spread evenly on the baking sheet. Bake at 375 F. for 15 minutes or until the sponge springs back when tested. Sift powdered sugar onto the sponge. Turn cake out onto a clean tea towel. Remove parchment paper. Trim edges of the sponge if they are crispy. Roll up gently, leaving towel inside, while still warm. Let cool. Beat egg whites, and when foamy add the cream of tartar. When soft peaks form, gradually beat in the sugar. Beat until meringue is stiff and glossy. Pipe meringue through a pastry bag, making and equal number of stems and caps to resemble small mushrooms. Bake mushroom pieces at 250 F. about 45 minutes. When cool, glue them
together with butter cream icing and dust lightly with cocoa in a fine strainer. Beat egg yolks and butter together until smooth. Add coffee and milk. Gradually add powdered sugar. Beat until smooth. Mix about 1/3 cup to 1/2 cup of the frosting with green food coloring for the ivy decoration. TO ASSEMBLE: Unroll cooled sponge, remove towel, spread, cake with butter cream icing. Roll up. Cut off at a diagonal, a 2" slice. This is the tree stump. Frost the outside, then add the stump and frost. Make ivy patterns. Add the mushrooms. Dust the whole cake very lightly with powdered sugar, to simulate snow. Keep in refrigerator. Cut with serrated knife.
How To make Buche De No L(Christmas Log Cake)'s Videos
Yule Log Christmas Cake ????❤️ | Buche de Noel | Vertical Sponge Cake
Yule Log Christmas Cake | Buche de Noel | Vertical Cake – I was supposed to upload this cake last week but since I had to fulfil a last minutes request, this cake is here this week. There will be no video upload this Friday since it’s Christmas day. I upload this video today so that some of you can enjoy this earlier and try baking it for the big Christmas day. This is a light cake, easy to make and great presentation with a vertical cake style, if you want to impress your guests. I know some of you must be very busy at this time of festive period. I wish all of you a Blessed Merry Christmas!
FOR FULL RECIPE, please visit my blog at
Ingredients:
• Sponge Cake Sheet
I’m using a 33x33cm flat pan
4 egg yolks
30g [2 tbsp] fine sugar
48g [3 ½ tbsp] oil
40ml [3 tbsp] milk
1 tsp vanilla
½ tsp salt
72g [½ cup + 2 tbsp] cake flour
4 egg whites
½ tsp cream of tartar
50g [¼ cup] fine sugar
• Mocha Cream Cream Frosting
75g [½ cup] chocolate melts
75g [¼ cup + 1 tbsp] whipping cream
2 tsp instant coffee
1 tbsp hot water
170g [¾ cup] unsalted butter, softened
60g [½ cup] powdered sugar
340g [1½ cup] cream cheese, softened
• Syrup – coffee syrup [2 tsp coffee + 1 tbsp sugar + 2 tbsp hot water]
• Deco: Almond flakes and rosemary
• Powdered sugar for dusting
Instructions:
• Sponge Cake Sheet
1. Preheat oven at 160°C/320°F.
2. Separate the eggs in 2 large bowls.
3. In the yolk bowl, add sugar. Mix vigorously until creamy and pale.
4. Add in the oil, milk, vanilla and salt. Mix vigorously until well combined.
5. Sift in the flour batches. Whisk gently until combined, do not over mix. Set aside.
6. In the egg white bowl, add the cream of tartar. With an electric mixer, mix on low for few seconds until foamy. Add in the sugar in 3 batches. Continue mixing on high while adding the sugar until stiff peaks formed.
7. Fold the egg whites into the yolk batter in 3 batches. Fold in gently in a circular motion until the white disappear. Add another batch and continue folding in with the whisk. Towards the end, switch to a spatula to scrape the bowl to unsure even mixing.
8. Transfer batter into a 33x33cm flat pan, greased and lined with parchment paper. Use a spatula to spread the batter evenly. Tap the pan few times on the table.
9. Bake in preheated oven at 160°C/320°F for 25-30 min or until inserted skewer comes out clean.
10. Let the cake cool completely before slicing.
11. Once cool, measure and cut 4 equal horizontal sheets. At the end of the last sheet, trim off the edge 45° angle (for sealing purpose)
• Mocha Cream Cheese Frosting
1. In a small bowl, add the chocolate melts and whipping cream. Microwave a few seconds until the chocolate in melting stage. Mix until smooth and well combined. Set aside.
2. In a small bowl, add coffee and hot water. Mix until well dissolved. Set aside.
3. In a large bowl, add the softened butter. Mix until creamy.
4. Sift in the powdered sugar. Mix until well combined.
5. Add in the coffee and chocolate mixture. Mix until well combined.
6. In another bowl, add the cream cheese. Use a spatula to mash and make sure it is softened.
7. Add the cream cheese into the mixture (butter coffee and chocolate). Mix until well combined. Make sure there is no lumps.
• Assemble the Cake
1. Brush the coffee syrup on the cake sheets.
2. Spread the frosting with a spatula. Spread evenly.
3. Gently roll up each horizontal pieces, connecting to each other. Roll until the 2nd piece. You’ll probably find it hard to continue as the roll is getting bigger.
4. Place the rolled cake on the cake plate. Continue rolling with the other 2 sheets.
5. Seal the end with frosting. Fasten it with a plastic sheet. Refrigerate the cake for about 30 minutes so that the cake is tight and stable.
6. Frost around the cake.
7. Use a pointed tool (I’m using a pointed chopstick) to draw log grain lines.
8. Use some almond flakes to decorate as the log fungus.
9. Decorate the top with rosemary leaves.
10. Dust the cake with powdered sugar.
11. Refrigerate the cake before cutting.
12. Cake is ready to serve.
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Vegan Yule Log (Buche de Noel)
FULL RECIPE AND INSTRUCTIONS HERE:
Easy Yule Log Cake for Christmas/Buche de Noel/Yule log recipe/Yule log cake/Chocolate log cake
Easy Yule Log Recipe for Christmas
Yule log or Buche de Noel is a French Christmas dessert made in the form of a chocolate log.
Complete written Recipe Yule log /log cake/Buche de Noel :
In this video Yule log recipe/Yule log cake/Chocolate log cake is made in a simple and easy way that we need only ten basic ingredients to make this chocolate log cake .
Ingredients
1.Eggs
2.Flour
3.Milk
4.Oil
5.Sugar
6.Salt
7.Vanilla extract
8.Cocoa powder
9.Whipping cream
10.Chocolate
What is a yule log?
Burning a yule log is a Christmas tradition that dates back before Medieval Times.The whole tree would be burned and keep the fire going for the day.
A Yule Log Cake, also known as a Bûche de Noël, is a cake made based on that old tradition.
Buche de Noel or yule log cake is a chocolate sponge cake roll that’s filled with cream and covered with chocolate ganache and made to look like a log.
How to make a yule log cake /Christmas log/log cake /Buche de noel.
For making Yule log or Buche de Noel, we need to make
The chocolate sponge cake
The creamy filling
The chocolate ganache
Meringue mushrooms for decorating the yule log cake.
Though it seems complicated, the entire process of making the yule log cake /Buche de Noel (except making the meringue mushrooms)will get finished in less than two hours.
Hope you all found this yule log cake recipe /Buche de Noel Recipe simple and easy to make.Hope you will make this at home and hope you all enjoy!
Happy Baking !
Happy Christmas!
Yule log cake recipe that suits for bigger or smaller tray :
Size of my pan :28 cm x 40 cm x 2.5 cm
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Mocha Buttercream Stump Cake Yule Log Recipe Chocolate Coffee 摩卡树桩木柴蛋糕巧克力咖啡食谱 Bûche de Noël
摩卡慕斯琳奶油:
Mocha Mousseline Cream:
Crème Mousseline Moka:
配料
巧克力蛋糕
直径15cm的模具
黑巧克力30g
牛奶40g
3个蛋黄+1个鸡蛋
低筋面粉40g
可可粉20g
3个蛋清
糖60g
145℃(302℉)烤50分钟
*鸡蛋是常温的
速溶咖啡3g
糖15g
热牛奶80g
摩卡慕斯琳奶油400g
(请看上一个视频)
黑巧克力130g
淡奶油(38%)130g
蛋白糖蘑菇
迷迭香
糖粉
Ingredients
Chocolate cake
Mold of 15cm diameter
Dark chocolate 40g
Milk 40g
3 egg yolks + 1 egg
Cake flour 40g
Cocoa powder 20g
3 egg whites
Sugar 60g
145℃(302℉)for 50 minutes
*Eggs are at room temperature
Instant coffee 3g
Sugar 15g
Hot milk 80g
Mocha mousseline cream 400g
(please watch the previous video)
Dark Chocolate 130g
Whipping cream (38%) 130g
Mushroom-shaped meringue cookies
Rosemary
Icing sugar
Ingrédients
Gateau au chocolat
Moule de 15cm de diamètre
Chocolat noir 40g
Lait 40g
3 jaunes d'œufs + 1 œuf
Farine T45 40g
Cacao en poudre 20g
3 blancs d'œufs
Sucre 60g
145℃(302℉) pendant 50 minutes
*Les œufs sont à température ambiante
Café instantané 3g
Sucre 15g
Lait chaud 80g
Crème mousseline moka 400g
(veuillez regarder la vidéo précédente)
Chocolat noir 130g
Crème liquide (38%) 130g
Biscuits meringués en forme de champignon
Romarin
Sucre glace
Gluten-Free Bûche de Noël (Yule Log) | Soft & Moist Chocolate Swiss Roll Cake | 부쉬드노엘 | 글루텐프리 롤케이크❤️
(Recipe & Tips↓)
I'm so happy to share this fluffy, soft, and moist chocolate cake with you guys for Christmas! This lovely cake, called Bûche De Noël (aka Yule Log), is a special dessert for Christmas, however, you can also enjoy it anytime as a chocolate swiss roll cake!
So, what makes this cake special? It's a no-regret recipe which is gluten-free and even low-FODMAP! I know you've seen many gluten-free cake recipes with many kinds of ingredients. But, for this cake, you only need two dry ingredients, sweet rice flour and cacao powder. If you've failed to make gluten-free swiss rolls so many times, why don't you try my recipe today? You'll be surprised how easy to make a perfect rolled cake!
When it comes to the low-FODMAP part, let me talk about whipping cream first. Whipping cream is a dairy product that is naturally low in lactose. For baking, I always use 40% heavy whipping cream that contains almost no lactose. Unless you're extremely lactose intolerant, this cake would be no problem at all.
Also, I'd like to explain the pan's size that I use in this video. I believe that keeping adequate serving sizes is the most crucial for the low-FODMAP diet. So, I typically prefer smaller cake pans in my everyday baking, and this trick really helps me not overindulge in sweets. For this reason, I use my small pan (9x13 inches, 22x 33 cm) rather than the regular jelly roll pan in order to consume a proper amount of the cake.
I hope you enjoy my recipe! Merry Christmas all!????????❤️ xoxo
//
INGRIDIENTS
*Pan: 9x13 inches (23x33 cm)
For the sheet
- 3 large eggs, separated
- 3 tbsp (45 g) sugar for the yolks
- 3 tbsp (45 g) sugar for the whites
- ¼ tsp (1 g) vanilla extract
- ¼ cup (30 g) sweet rice flour
- 2 tbsp (12 g) cacao powder pinch of salt
For the filling
- ⅔ cup (150 g) whipping cream (I use 40% heavy whipping cream)
- 1 tsp (2g) powdered sugar
For the ganache
- 1.7 oz (50 g) whipping cream
- 1.7 oz (50 g) dark chocolate
(Use equal amounts of chocolate and heavy cream)
For the decoration
- some raspberries, blueberries and rosemary
More recipes in my daily life
IG :
#glutenfreebaking #chocolateswissroll #glutenfreeswissroll
Bûche de Noël (A French Christmas Dessert) • Tasty
Bûche de Noël is a traditional French Christmas dessert shaped and decorated like a log. This recipe takes some time, but we promise it’s worth it!
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