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Brandied Buche De Noel

Western.Chefs's picture
This Brandied Buche De Noel is terrific ! Try this cocoa and brandied butter cream dessert bake and let me know if you like it ! Your suggestions for this Brandied Buche De Noel are welcome !
  Ground cinnamon 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Unsweetened cocoa 1⁄4 Cup (4 tbs)
  Cream of tartar 1⁄4 Teaspoon
  Margarine/Butter 2 Tablespoon, melted and cooled slightly
  Ground ginger 3⁄4 Teaspoon
  Eggs 5 Large, separated
  Brandied butter cream 1⁄2 Cup (8 tbs), brandied
  Confectioners sugar 1 Tablespoon
  Meringue mushrooms 6
  Greens 4 Tablespoon (Nontoxic, For Garnish)
  Ground cloves 1 Pinch
  Salt 1 Pinch

Prepare cake roll: Preheat oven to 375°F.
Grease l5 1/2" by 10 1/2" jelly roll pan; line with waxed paper; grease paper and dust with flour.
On waxed paper, combine flour, cocoa, cinnamon, ginger, cloves, and salt.
In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
Beating at high speed, gradually sprinkle in 1/4 cup sugar, beating until sugar dissolves and whites stand in stiff peaks.
In large bowl, using same beaters and with mixer at high speed, beat egg yolks and remaining 1/4 cup sugar until very thick and lemon colored.
With rubber spatula or wire whisk, gently fold beaten egg whites into beaten egg yolks, one third at a time.
With same rubber spatula or wire whisk, gently fold flour mixture into egg mixture, one third at a time.
Fold in melted margarine or butter, mixing just until combined.
With metal spatula, spread batter evenly in pan.
Bake 10 minutes or until top of cake springs back when lightly touched with finger.
Sprinkle clean cloth towel with confectioners' sugar.
When cake is done, immediately invert hot cake onto towel.
Peel off waxed paper and discard.
Starting from a long side, roll cake with towel jelly roll fashion.
Cool cake roll, seam side down, on wire rack until completely cool, about 1 hour.
Meanwhile, prepare Brandied Butter Cream.
Assemble cake: Gently unroll cooled cake.
With metal spatula, spread white Brandied Butter Cream almost to edges.
Starting from same long side, roll cake without towel.
With sharp knife, cut 1 1/2 inch thick diagonal slice off each end of roll; set aside.
Place rolled cake, seam side down, on long platter.
Spread some chocolate Brandied Butter Cream over roll.
Place 1 end piece on side of roll to resemble branch.
Place remaining end piece on top of roll to resemble another branch.
Spread remaining frosting over roll and branches, leaving cut side of branches unfrosted.
With metal spatula, spread frosting to resemble bark of tree.
Refrigerate cake at least 2 hours before serving.
Garnish platter with greens and Meringue Mushrooms if you like.

Recipe Summary

Difficulty Level: 
Everyday, Healthy

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Brandied Buche De Noel Recipe