Buche de Noel Cake
Feb 22, 2025 09:56 AM
A literal twist transforms a classic Buche de Noel Cake into a festive show-stopper. By simply cutting the cake before rolling and giving it a little flip, the sponge cake turns into a whimsical, woodland tree stump!
Yule logs tend to be highly decorative with lots of flair. The “tree bark” exterior is made from whipped chocolate ganache that is covered in edible moss and drifts of snow. It can be a bit of a project, but making the glittery cranberries and crisp meringue mushrooms is super fun and definitely gets you into the holiday spirit.
Ingredients:
For the Vanilla Sponge Cake
- 5 large eggs
- ¾ cup (150g) granulated sugar
- 1 ¾ cup +3 tablespoon (235g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teas baking powder
- ½ teas salt
- 2 tablespoon grapeseed or avocado oil
- ½ teas vanilla extract
- confectioners' sugar for dusting
For the Coffee Simple Syrup
- ½ cup (100g) granulated sugar
- ½ cup (120ml) water
- 2 teas instant coffee
- 2 tablespoon brandy, optional
For the Mascarpone Filling
- 1 cup (240ml) heavy cream
- ⅓ cup (50g) confectioners' sugar
- 1 cup (225g) mascarpone
- 3 tablespoon coffee simple syrup
For the Whipped Ganache Frosting
- 6.5 ounces dark chocolate (65 to 70%) finely chopped
- 2 tablespoon unsalted butter diced
- 1 cup (240ml) heavy cream
For the Sugared Cranberries
- ½ cup (100g) granulated sugar
- ½ cup (120ml) water
- 1 cup (110g) whole fresh or frozen cranberries
- ¼ cup (50g) cane sugar for rolling or granulated
For the Meringue Mushrooms
- 2 large egg whites
- ½ cups (100g) granulated sugar
- pinch cream of tartar
- ½ teas vanilla extract
- cocoa powder for dusting
Prep Time:
60 minutes
Cook Time:
120 minutes
Total Time:
240 minutes
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