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Bûche de Noël Recipe

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Ingredients

Adjust Servings:
For the sponge cake
1 cup Or 140 g Flour
1/4 cup Cocoa Powder
3/4 cup Caster Sugar
6 Eggs
1/2 tsp Lemon Zest
1 tsp Vanilla Essence
For the cream
50 g Butter
1 tin Or 397 g Condensed Milk
2 cups Liquid Cream
100 g Dark Chocolate
1 tbsp Vanilla Essence
3 tbsp Roasted Almonds

Nutritional information

411kcal
Calories
20g
Fat
56g
Carbs
9.30g
Protein

Bûche de Noël Recipe

  • 40 min
  • Serves 12
  • Medium

Ingredients

  • For the sponge cake

  • For the cream

Directions

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Bûche de Noël is a famous traditional dessert shaped a like log with the rich taste comprising of chocolate, vanilla essence and condensed milk served near Christmas, especially in Belgium, France, Quebec and several former French colonies

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Steps

1
Done

First batter the 3/4 cups or 150 g caster sugar, vanilla, eggs and lemon zest for 6 minutes till it thickens

2
Done

Filter the 1/4 cup or 25 g cacao and flour over the eggs mixture in three lots with the help of metal spoon to fold the ingredients together

3
Done

Now spread the mixture on a Swiss roll tin (greased) lined with baking paper

4
Done

Next preheat the oven at 190 degree Celsius & bake for 15 minutes till cake becomes soft. Set it aside and allow it to cool down

5
Done

Now add butter, vanilla and condensed milk to a skillet and cook it for over 5 minutes at moderate heat till it gets thick. Set it aside

6
Done

Batter the cool condensed milk mixture and the 500 ml or 2 cups liquid cream with the help of electric mixer till it get becomes stiff

7
Done

Now on a new baking paper turn the cake and remove the old baking paper when turning the cake

8
Done

Then spread ¾ of the mixture made earlier on the cake and garnish it on the top with chopped and roasted almonds

9
Done

Next is roll the cake from longest side and wrap the cake firmly with same baking paper and refrigerate it

10
Done

Now remove it from the freezer and the baking paper

11
Done

Cut the whole dish into 2 parts by placing 3 diagonal pieces and one pieces over serving platter. Now put them over the side and on top of cake roll

12
Done

At last put the remaining cream over long cake roll and sprinkle it with grated chocolate.

Linda Howell

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