Buche de Noel
Une petite recette pour la bûche de Noël.
Recipe for Traditional Christmas Yule log.
Cake
1 cup white or cake flour
1 tsp baking powder
1/4 tsp salt
3 eggs
3/4 cup sugar
1/4 cup cocoa
1/3 cup water
1 tsp vanilla
confectioner’s sugar
Mocha Cream filling
1/2 pint whipping cream
1/4 cup sugar
1 tsp instant coffee, dissolved in several drops of water
Chocolate frosting of your choice and recipe
Preparation
Grease a 15″ x 10″ x 1″ jelly roll pan or cookie sheet.
Beat eggs until thick and creamy.
Add sugar gradually, beating constantly until mixture is very thick.
Stir in water and vanilla.
Fold in flour, cocoa, baking powder and salt.
Spread batter evenly onto prepared pan.
Bake at 375 F for 12 minutes or until center springs back when lightly pressed with fingertip.
Loosen cake around edges with a knife and invert pan onto a clean towel dusted with confectioner’s sugar.
Trim 1/4″ from all four edges for easy rolling.
Starting at short end, roll up cake and towel, jelly roll fashion, with seam underneath.
Cool completely on wire rack.
Prepare Mocha Cream Filling.
Mocha Cream Filling
Beat cream.
When frothy, add sugar and coffee gradually, Continue beating until stiff.
Undo cake carefully. Spread with Mocha Cream Filling. Re-roll, lifting one end of towel to start rolling.
Place seam side down on a serving plate.
Frost with chocolate frosting and decorate with chocolate shavings, decorator’s frosting, marzipan figures, etc.
Refrigerate before serving.
