Yule Log (Bûche De Noël)
Ingredients
- For the sponge cake
- 6 eggs
- 125 grams sugar
- 1 pinch salt
- 1 generous pinch grated Lemon peel
- 125 grams Pastry flour
- 2 Tbsps cornstarch
- sugar (to sprinkle)
- For the filling
- 200 grams Mascarpone
- 50 grams Vanilla sugar
- 200 milliliters Whipped cream
- 200 grams Raspberries
- For the chocolate cream
- 250 milliliters milk
- 2 Tbsps sugar
- ½ packet Chocolate pudding powder
- 100 grams Dark chocolate
- 125 grams softened butter
- 50 grams powdered sugar
- Raspberries (for decoration)
Preparation steps
Preheat the oven to 200°C / 400°F convection (425˚F regular)
For the sponge cake: Separate the eggs. Whisk the egg yolks with 1/2 the sugar, the salt and the lemon zest until fluffy. Whip the egg whites until stiff. Continue beating, gradually adding the remaining sugar, until thick and glossy. Fold into the egg yolk mixture. Combine the flour and cornstarch, sift over the egg mixture and then fold in. Line a baking sheet with parchment paper, fill with the cake batter, smooth the surface and bake for 10-12 minutes. Remove from the oven, invert on a tea towel sprinkled with sugar, remove the parchment paper, roll up with the tea towel lengthwise into a roulade. Let cool.
For the filling: Mix the mascarpone with the vanilla then fold in the whipped cream. Refrigerate.
Meanwhile, for the chocolate cream: Prepare the pudding according to package instructions with the milk, sugar and pudding mix. Let cool to room temperature.
Chop the chocolate and melt over a hot water bath. Remove from the heat and let cool to room temperature. Beat the butter and powdered sugar until fluffy then fold in the melted, cooled chocolate and the cooled pudding. Carefully unroll the sponge cake and remove the tea towel.
Spread the mascarpone filling over the cake and sprinkle with raspberries. Roll back up into a roulade.
Spread the chocolate cream over the roulade and use a fork to make a wave-like pattern.
Chill for at least 2 hours before serving.
Serve decorated with raspberries.
