Bûche De Noël (Yule Log Cake)

Bûche De Noël (Yule Log Cake)

from delish.com
Nut-free
40 min
544 kcal / serving

The Bûche De Noël, or yule log cake, is a French Christmas tradition from the 19th century. Follow our top tips to nail creating this festive centerpiece.

Ingredients

  • cooking spray
  • ½ c.all-purpose flour
  • ¼ c.unsweetened cocoa powder
  • ¼ tsp.kosher salt
  • 6 largeeggs, separated
  • ¾ c.granulated sugar, divided
  • confectioners' sugar, for sprinkling
  • 2 tsp.gelatin (optional)
  • 1 ¼ c.heavy cream
  • ¼ c.confectioners' sugar
  • 1 tsp.pure vanilla extract
  • kosher salt
  • ½ c.unsalted butter, softened
  • 1 ½ c.confectioners' sugar, plus more for sprinkling
  • 5 tbsp.unsweetened cocoa powder
  • 3 tbsp.heavy cream
  • 1 tsp.pure vanilla extract
  • kosher salt
  • chocolate curls, cranberries, and fresh rosemary sprigs, for decorating

Directions

Cake

  1. 1

    Preheat oven to 350°. Line a 15" x 10" jelly roll pan with parchment. Grease parchment with cooking spray. Into a medium bowl, sift flour, cocoa powder, and salt.

  2. 2

    In the large bowl of a stand mixer fitted with the whisk attachment, beat egg yolks on medium-high speed until thickened. Slowly add 1/2 c. granulated sugar and beat until pale and fluffy, 2 to 3 minutes. Slowly add dry ingredients and beat on medium-low speed until combined.

  3. 3

    In another large bowl, using a handheld mixer on medium-high speed or a whisk, beat egg whites until soft peaks form. Add remaining 1/4 c. granulated sugar a little at a time and continue to beat until stiff peaks form. Working in batches, gently fold egg whites into batter with a spatula until just combined. Pour batter into prepared pan and spread in an even layer.

  4. 4

    Bake cake until top springs back when lightly pressed, about 12 minutes.

  5. 5

    Dust a clean kitchen towel with confectioners' sugar. Invert warm cake onto towel. Peel off parchment.

  6. 6

    Starting at the short end and using the towel, tightly roll cake into a log. Let cool.

Filling

  1. 1

    If you're using gelatin, in a small heatproof bowl, sprinkle gelatin over 2 Tbsp. cold water. Let bloom 5 to 10 minutes. Microwave until gelatin is runny, about 10 seconds—do not overheat!

  2. 2

    In the large bowl of stand mixer fitted with the whisk attachment, beat cream, confectioners' sugar, vanilla, and salt until medium peaks form. Strain gelatin through a fine-mesh sieve. With the motor running, stream gelatin into whipped cream and beat until combined. Refrigerate until ready to use.

  3. 3

    When cake is cool, unroll and evenly spread filling over cake. Using towel, tightly roll cake back into a log. Arrange seam side down on a baking sheet and refrigerate until well chilled, at least 1 hour and up to 1 day.

Frosting & decorating

  1. 1

    In the large bowl of stand mixer fitted with the whisk attachment, beat butter on medium-high speed until smooth. Add confectioners' sugar and cocoa powder and beat until no lumps remain. Beat in cream, vanilla, and salt.

  2. 2

    When ready to serve, trim ends and frost cake with buttercream. Lightly dust with confectioners' sugar. Top with chocolate curls. Place cranberries and rosemary on log to create mistletoe.