Buche De Noel Recipe
This is a delicious Buche De Noel which will make you keep asking for more! It is served as a delicious Dessert. I am certain both of us will concur that this Buche De Noel is simply scrumptious.
Ingredients
1 cup Diamond Walnuts, ground
1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
5 eggs, separated
1/2 teaspoon salt
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1/2 teaspoon vanilla
Powdered sugar
Sweet Whipped Cream
Cocoa Glaze
Diamond Walnut halves, for garnish
Candied cherries, for garnish
Directions
In small bowl, combine walnuts, flour and cocoa; set aside.
In large bowl, beat egg whites, salt and cream of tartar until barely stiff; gradually beat in 1/3 cup of the sugar.
In small bowl, beat yolks, remaining 1/3 cup sugar and the vanilla until thick.
Gently fold into whites.
Fold in walnut mixture.
Line 15x10x 1-inch pan with greased waxed paper.
Pour batter into pan.
Bake in preheated 350CF oven 20 minutes or until top springs back when lightly touched.
Turn out onto cloth sprinkled thickly with powdered sugar.
Roll up cake loosely in cloth starting at a 10-inch side.
When completely cool, unroll; spread with Sweet Whipped Cream and reroll.
Glaze with Cocoa Glaze.
Garnish with walnut halves and candied cherries.
In large bowl, beat egg whites, salt and cream of tartar until barely stiff; gradually beat in 1/3 cup of the sugar.
In small bowl, beat yolks, remaining 1/3 cup sugar and the vanilla until thick.
Gently fold into whites.
Fold in walnut mixture.
Line 15x10x 1-inch pan with greased waxed paper.
Pour batter into pan.
Bake in preheated 350CF oven 20 minutes or until top springs back when lightly touched.
Turn out onto cloth sprinkled thickly with powdered sugar.
Roll up cake loosely in cloth starting at a 10-inch side.
When completely cool, unroll; spread with Sweet Whipped Cream and reroll.
Glaze with Cocoa Glaze.
Garnish with walnut halves and candied cherries.
