Christmas Bûche De Noël Cake
- For the sponge
- 6 egg yolks
- 3 ozs sugar
- 1 pinch salt
- 1 generous pinch grated Lemon peel
- 3 egg whites
- 2 Tbsps cornstarch
- 2 ozs Pastry flour
- For the chocolate cream
- 14 ozs softened butter
- 1 packet Chocolate pudding powder
- 2 Tbsps sugar
- 17 ozs milk
- 2 ozs Dark chocolate
- 2 ozs powdered sugar
- For decoration
- 1 Decoration Snowman (marzipan, fondant, etc.)
- 2 small silver Decorative stars
- powdered sugar
For the sponge, beat the egg yolks with half the sugar, the salt and lemon zest until fluffy. Whip the egg whites until stiff, while gradually adding half of the sugar. Fold the egg whites into the yolk mixture with a whisk. Mix the flour with the cornstarch, sift over the eggs and gently fold in.
Line a baking sheet with parchment paper, spread out the cake batter evenly, and bake for 10-12 minutes in a preheated oven at 200°C (approximately 400°F). Remove from the oven and turn out onto a clean kitchen towel sprinkled with sugar. Remove the parchment paper, roll up the sponge with the kitchen towel lengthwise and set aside to cool.
Meanwhile for the chocolate cream, prepare the pudding mix with the milk and sugar according to package directions, then set aside to cool. Stir occasionally so that a film does not develop. Melt the dark chocolate in a bowl over a water bath. Beat the butter with the powdered sugar until fluffy, then mix with the melted, cooled chocolate.
Carefully unroll the sponge and remove the cloth. Spread about 1/3 of the cream on the sponge and roll up once again. Cut about 1/4 off of the end of the roulade and sue to make a branch on the side.
Coat the cake thinly with about half of the remaining cream. Pour the remaining cream into a pastry bag with a star tip and decorate the outside to look like bark. (Alternatively, spread the cream on the cake and use a fork to form bark designs.) Refrigerate for at least 2 hours, then sprinkle with powdered sugar. Place the decorative snowman and the star on the yule log and serve.