At Christmastime, the Buche de Noel is considered one of numerous traditional cakes baked during the holiday season. When translating this French cake's name, it literally means "Christmas long," which paid homage to the Yule log that burned for many centuries in history. A thinly rolled sponge cake was filled with ingredients, such as cream or jam, and then covered with buttercream icing. Throughout 19th century Europe, the cake was pretty popular.
The cakes were also decorated using marzipan and meringue techniques. These practices would date back to the Medieval Ages and the 17th century. Today, this type of dessert still appears during the holidays and now includes a variety of flavors and creations, including chocolate, ganache, and espresso. Powdered sugar often tops the cakes, as well as extra decorative touches like faux tree branches, fresh berries, and sculpted flowers.
To get an idea of the type of log rolls you may serve for Christmas, consider the following recipe:
Ingredients
2 cups of heavy cream
1/2 cup of confectioners' sugar
1/2 cup of unsweetened cocoa powder
1 teaspoon of vanilla extract
6 egg yolks
1/2 cup of white sugar
1/3 cup of unsweetened cocoa powder
1 1/2 teaspoon of vanilla extract
1/8 teaspoon of salt
6 egg whites
1/4 cup of white sugar
Confectioners' Sugar for Dusting
Instructions
1) Preheat the oven to 375 degrees.
2) Line a 10x15 inch jellyroll pan with parchment paper.
3) In a large bowl, whip the cream, 1/2 cup of confectioners' sugar, 1/2 cup of cocoa, and one teaspoon of vanilla until the mixture becomes thick and stiff. Refrigerate.
4) In a large bowl, use an electric mixer to beat the egg yolks with 1/2 cup of sugar until it turns thick and pale.
5) Blend in 1/3 cup of cocoa, 1/2 teaspoons of vanilla, and salt.
6) In a large glass bowl, use a mixer to whip egg whites to soft peaks.
7) Gradually add 1/4 cup of sugar, and beat until the whites form stiff peaks. Immediately fold the yolk mixture into the whites.
8) Spread the batter evenly into the prepared pan.
9) Bake for 12 to 15 minutes in the preheated oven, (or until the cake springs back when you gently touch it).
10) Dust a clean dishtowel with confectioners' sugar.
11) Run a knife around the edge of the pan, and turn the warm cake out onto the towel.
12) Remove and discard the parchment paper.
13) Starting at the short edge of the cake, roll the cake up with the towel.
14) Cool for 30 minutes.
15) Unroll the cake, and spread the filling to within 1 inch of the edge.
16) Roll the cake up with the filling inside.
17) Place the seam side down onto a serving plate, and refrigerate until serving, which is then dusted with confectioners' sugar before putting on plates for guests.
The cakes were also decorated using marzipan and meringue techniques. These practices would date back to the Medieval Ages and the 17th century. Today, this type of dessert still appears during the holidays and now includes a variety of flavors and creations, including chocolate, ganache, and espresso. Powdered sugar often tops the cakes, as well as extra decorative touches like faux tree branches, fresh berries, and sculpted flowers.
To get an idea of the type of log rolls you may serve for Christmas, consider the following recipe:
Ingredients
2 cups of heavy cream
1/2 cup of confectioners' sugar
1/2 cup of unsweetened cocoa powder
1 teaspoon of vanilla extract
6 egg yolks
1/2 cup of white sugar
1/3 cup of unsweetened cocoa powder
1 1/2 teaspoon of vanilla extract
1/8 teaspoon of salt
6 egg whites
1/4 cup of white sugar
Confectioners' Sugar for Dusting
Instructions
1) Preheat the oven to 375 degrees.
2) Line a 10x15 inch jellyroll pan with parchment paper.
3) In a large bowl, whip the cream, 1/2 cup of confectioners' sugar, 1/2 cup of cocoa, and one teaspoon of vanilla until the mixture becomes thick and stiff. Refrigerate.
4) In a large bowl, use an electric mixer to beat the egg yolks with 1/2 cup of sugar until it turns thick and pale.
5) Blend in 1/3 cup of cocoa, 1/2 teaspoons of vanilla, and salt.
6) In a large glass bowl, use a mixer to whip egg whites to soft peaks.
7) Gradually add 1/4 cup of sugar, and beat until the whites form stiff peaks. Immediately fold the yolk mixture into the whites.
8) Spread the batter evenly into the prepared pan.
9) Bake for 12 to 15 minutes in the preheated oven, (or until the cake springs back when you gently touch it).
10) Dust a clean dishtowel with confectioners' sugar.
11) Run a knife around the edge of the pan, and turn the warm cake out onto the towel.
12) Remove and discard the parchment paper.
13) Starting at the short edge of the cake, roll the cake up with the towel.
14) Cool for 30 minutes.
15) Unroll the cake, and spread the filling to within 1 inch of the edge.
16) Roll the cake up with the filling inside.
17) Place the seam side down onto a serving plate, and refrigerate until serving, which is then dusted with confectioners' sugar before putting on plates for guests.
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