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Buche De Noel

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Anonymous (not verified)
Ingredients
  Egg yolks 1⁄2 Cup (8 tbs)
  Egg whites 1⁄2 Cup (8 tbs) (About 5 Eggs)
  Ground almonds 3 Tablespoon
  Semolina 3 Tablespoon
  Flour 6 Tablespoon
  Salt 1 Pinch
  Vanilla To Taste
  Butter 1 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Rum 3 Tablespoon
Directions

Beat the egg yolks in a bowl with the five tablespoons sugar until it falls in ribbon-like waves.
Add the almonds, mixing well.
Stir in the semolina and beat again.
Blend in the flour until well combined.
In a separate bowl beat the egg whites with a little salt and vanilla until stiff peaks form.
Carefully fold into the egg-yolk mixture.
Line a 12x15-inch baking tray with waxed paper.
Brush with the one tablespoon butter.
Pour in the batter and flatten it out evenly with a spatula - it should be about half an inch thick.
Bake at 375 degrees for about eight minutes.
Reduce to 350 degrees and bake five minutes more or until light golden in color.
Turn the cake out onto a kitchen towel covered with waxed paper.
Roll the cake with the waxed paper and towel and leave to cool.
Unroll.
Cut away the hard edges.
Set aside.
Prepare the syrup by dissolving the half cup sugar with the water in a pan.
Boil only for a few minutes.
Stir in the rum.
Moisten the cake with some of the syrup.
Cover with some creme au beurre and roll the cake.
Cover with a towel and chill for two hours.
Moisten with the remaining syrup.
Slide the Buche de Noel onto a serving platter covered with a paper doily.
Slice the ends diagonally to give a log effect.
Cover the log with more creme au beurre.
Dip a knife into hot water and smooth out the surface of the cake.
Place the remaining creme au beurre in a pastry bag fitted with a large tip and make lines to imitate the bark of a tree.
If you wish, you can also shape marzipan leaves and red flowers to decorate the cake further or use ready-made plastic garnishes.

Recipe Summary

Cuisine: 
Asian
Course: 
Dessert
Method: 
Baked

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