Buche De Noel Recipe
Grandma's cookbook is one of the best places to find a delicious recipe, this Buche De Noel is right out from there. It is the perfect choice for Dessert. Fall in love with this Buche De Noel recipe from the European cuisine. Once you try preparing this Buche De Noel, I am sure you will be making it again!.
Ingredients
1 cup sifted cake flour
1/4 teaspoon salt
1 1/3 cups granulated sugar
4 eggs, separated
1 teaspoon vanilla extract
Rum syrup
Mocha cream frosting
Decorative frosting
Directions
1. Line a 10 1/2 by 15 1/2 inch jelly roll pan with waxed paper.
2. Preheat oven to hot (400° F.).
3. Mix the flour, salt and half the sugar. Sift together three times.
4. Beat the egg whites until stiff. Gradually beat in the remaining sugar. Fold in the vanilla and egg yolks, which have been stiffly beaten. Fold in the flour-sugar mixture, about three tablespoons at a time.
5. Pour the batter into the prepared pan in parallel strips running length wise of the pan. Spread evenly and bake until firm in the center, or about fifteen minutes.
6. Turn the cake out onto waxed paper, or a towel that has been sprinkled with confectioners' sugar. Remove the pan lining and cut off all the edges of the cake. Roll the cake as for jelly roll, without removing the paper or towel. Cool and chill briefly. (The paper or towel will be on the inside of the roll.)
7. Unroll, brush with half the rum syrup and spread with mocha cream frosting. Roll as a jelly roll, this time removing the paper or towel. Wrap in waxed paper and chill thoroughly, or until the frosting becomes firm.
8. Remove the waxed paper and cut off the ends of the cake diagonally for use as branches.
9. Brush the outside of the cake and the branches with the remainder of the rum syrup. Set branches aside. Frost cake with mocha cream, using a pastry bag and notched tube and running the strips lengthwise of the cake to give the appearance of bark.
10. Attach the branches to the log and press into the frosting. Frost with mocha cream.
11. Frost the ends of the log and branches with alternating rings of mocha cream and yellow decorative frosting, forcing both through pastry tubes. Chill the log until the mocha cream is firm.
12. Decorate the log as desired with flowers, Noel, etc., using decorative frosting and forcing it through different tubes.
2. Preheat oven to hot (400° F.).
3. Mix the flour, salt and half the sugar. Sift together three times.
4. Beat the egg whites until stiff. Gradually beat in the remaining sugar. Fold in the vanilla and egg yolks, which have been stiffly beaten. Fold in the flour-sugar mixture, about three tablespoons at a time.
5. Pour the batter into the prepared pan in parallel strips running length wise of the pan. Spread evenly and bake until firm in the center, or about fifteen minutes.
6. Turn the cake out onto waxed paper, or a towel that has been sprinkled with confectioners' sugar. Remove the pan lining and cut off all the edges of the cake. Roll the cake as for jelly roll, without removing the paper or towel. Cool and chill briefly. (The paper or towel will be on the inside of the roll.)
7. Unroll, brush with half the rum syrup and spread with mocha cream frosting. Roll as a jelly roll, this time removing the paper or towel. Wrap in waxed paper and chill thoroughly, or until the frosting becomes firm.
8. Remove the waxed paper and cut off the ends of the cake diagonally for use as branches.
9. Brush the outside of the cake and the branches with the remainder of the rum syrup. Set branches aside. Frost cake with mocha cream, using a pastry bag and notched tube and running the strips lengthwise of the cake to give the appearance of bark.
10. Attach the branches to the log and press into the frosting. Frost with mocha cream.
11. Frost the ends of the log and branches with alternating rings of mocha cream and yellow decorative frosting, forcing both through pastry tubes. Chill the log until the mocha cream is firm.
12. Decorate the log as desired with flowers, Noel, etc., using decorative frosting and forcing it through different tubes.
