Buche De Noel Recipe
Buche De Noel is one of the best cake recipe you can think of. Bake the Buche De Noel easily and let us know after you fully enjoy the recipe.
Ingredients
4 eggs
3/4 cup sugar
3/4 cup sifted all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla extract
2 (2 3/4-oz.) pkgs. almond macaroons crumbled (about 2 cups)
1 1/2 cups fresh bread crumbs
1 cup chopped almonds
1/2 cup red currant jelly
1/4 cup marsala or white rum
FROSTING:
1 1/2 cups heavy cream or 2 (2 1/8 -oz.) pkgs. whipped topping mix
1/4 cup instant powdered chocolate drink
1/4 cup sifted unsweetened cocoa
Directions
Grease a 15 1/2x10 1/2 X 1-inch jelly roll pan and line with waxed paper.
Grease paper and set aside.
In a large bowl, beat 4 eggs until foamy.
Gradually add 3/4 cup sugar and continue beating 5 minutes more.
Sift together 3/4 cup sifted all-purpose flour, 3/4 teaspoon baking powder and 1/4 teaspoon salt.
Add to egg mixture, blending at low speed until well mixed.
Stir in 1 teaspoon vanilla extract and pour batter into jelly roll pan.
Bake 15 to 18 minutes at 350°, or until surface springs back when lightly touched.
Invert onto a sugared towel and peel off waxed paper.
Trim away a 1/2-inch strip all around.
Roll up cake and towel and let cool 30 minutes on wire rack.
Make filling by blending 2 (2 3/4-oz.) pkgs. almond macaroons, crumbled, 1 1/2 cups fresh bread crumbs, 1 cup chopped almonds, 1/2 cup red currant jelly and 1/4 cup marsala (or white rum).
Unroll cake and remove towel.
Press roll gently to flatten and spread with prepared filling.
Re-roll, using towel to reshape roll if necessary.
Place seam side down on serving plate and chill.
To make frosting: Beat 1 1/2 cups heavy cream until stiff and fold in 1/4 cup each instant powdered chocolate drink and sifted unsweetened cocoa (or prepare 2 [2 1/8-oz.] pkgs. whipped topping mix according to label directions, and fold in chocolate drink and cocoa).
To assemble, slice both ends diagonally from chilled roll to a depth of 1 inch.
Place one end on top of roll to resemble the beginning of a branch.
Set in place with a little frosting.
Frost Buche de Noel all over.
Draw tines of fork across frosting to give a bark-like effect.
Decorate with holly, if desired.
Serve chilled.
Grease paper and set aside.
In a large bowl, beat 4 eggs until foamy.
Gradually add 3/4 cup sugar and continue beating 5 minutes more.
Sift together 3/4 cup sifted all-purpose flour, 3/4 teaspoon baking powder and 1/4 teaspoon salt.
Add to egg mixture, blending at low speed until well mixed.
Stir in 1 teaspoon vanilla extract and pour batter into jelly roll pan.
Bake 15 to 18 minutes at 350°, or until surface springs back when lightly touched.
Invert onto a sugared towel and peel off waxed paper.
Trim away a 1/2-inch strip all around.
Roll up cake and towel and let cool 30 minutes on wire rack.
Make filling by blending 2 (2 3/4-oz.) pkgs. almond macaroons, crumbled, 1 1/2 cups fresh bread crumbs, 1 cup chopped almonds, 1/2 cup red currant jelly and 1/4 cup marsala (or white rum).
Unroll cake and remove towel.
Press roll gently to flatten and spread with prepared filling.
Re-roll, using towel to reshape roll if necessary.
Place seam side down on serving plate and chill.
To make frosting: Beat 1 1/2 cups heavy cream until stiff and fold in 1/4 cup each instant powdered chocolate drink and sifted unsweetened cocoa (or prepare 2 [2 1/8-oz.] pkgs. whipped topping mix according to label directions, and fold in chocolate drink and cocoa).
To assemble, slice both ends diagonally from chilled roll to a depth of 1 inch.
Place one end on top of roll to resemble the beginning of a branch.
Set in place with a little frosting.
Frost Buche de Noel all over.
Draw tines of fork across frosting to give a bark-like effect.
Decorate with holly, if desired.
Serve chilled.
