Yum

Thursday, December 29, 2011

Buche de Noel~ Yule Log Cake

Merry Christmas Everyone!!

Well OK, Christmas was a few days ago, but with all the excitement, I didn't have time to wish all of you a Merry Christmas! Since we were celebrating at my parent's this year, Mom decided that we should also celebrate my 34th birthday; which happens to be today!.

Photobucket


Growing up, my Mom would always make her wonderful Buche de Noel, for us to eat after our Reveillon. Reveillon means 'let us wake up', which is a French Canadian Christmas celebration. We celebrate the coming of Christ, with a fabulous feast at midnight, on Christmas Eve/Day. Buche de Noel was always a mandatory dessert, but as we got older, most of the family lost their interest in sweets. So now, Mom doesn't make our Yule Log Cake, except if I am lucky enough to join them for Christmas. It has turned into my birthday cake, which is fine with me.

Photobucket


If you've never had yule log cake, you are really missing out on something spectacular. Not only does it look stunning, it tastes just as good. A moist chocolate sponge cake topped with slightly sweetened whipped cream, is rolled into the shape of a log. There are many versions, white sponge, ice cream; but I am partial to the one Mom makes every year.


Buche de Noel- Christmas Yule Log

Cake:
2/3C flour
1/4 tsp baking soda
1/4 tsp salt
4 eggs
1C sugar
2 Tbs water
1/4 C unsweetened chocolate, melted

Filling:
1 1/2 C of heavy whipping cream
3 Tbs confectioners sugar
1/2 tsp vanilla

Grease and line, a jelly roll pan, with waxed paper. Preheat oven to 350 degrees.

Combine flour, baking soda and salt in a small bowl. In a large bowl, beat eggs at high speed until light in color, about 5 minutes. Gradually add sugar, beating until thick. Blend in water and melted chocolate. Fold in dry ingredients, thoroughly. Spread in prepared jelly roll pan and bake for 15 to 17 minutes, or until cake springs back when lightly touched. Loosen edges and turn cake out immediately onto a large tea towel, generously dusted with confectioners sugar. Remove wax paper and trim any crisp edges.

Beginning with the narrow end, roll up cake, with towel loosely. Cool slightly. Whip 1 1/2 C heavy cream until soft peaks form. Add confectioners sugar and vanilla and beat until stiff. Unroll cooled cake and spread evenly with sweetened whipped cream. Re roll cake and even out the ends, by removing a tiny slice of cake. Frost cake with chocolate frosting and decorate with mint leaf candies and cinnamon candies. Refrigerate until serving.

Photobucket

This post linked to

These Chicks Cooked
Full Plate Thursday
Turning the Table Thursday
Creative Thursday
Bake with Bizzy
Sweets for a Saturday

5 comments:

Brenda said...

Happy Birthday Cindy!! I was going to wish you on FB, but I have to wait until I get home so I'll do it here first, lol. I hope you have a fantastic day and I wish I could share your cake with you - I LOVE yule logs! Enjoy your day!

Clairejustine said...

Would love you to join us on creative Thursday (which is changing this week to creative mondays ?http://clairejustineoxox.blogspot.com/2011/12/creative-thursday_21.html

Julie said...

Looks great! I wanted to make a Buche de Noel cake this year but ran out of time. Our traditional Christmas cake is Red Velvet.

Hope you had a happy birthday!
(visiting from Full Plate Thursday)

Miz Helen said...

Happy Birthday Cindy! What a great Yule Birthday Log, it looks delicious. Looks like you had a great day with your family. Thank you so much for sharing with Full Plate Thursday. Happy New Year to you and your family and Abundant Blessings in 2012!
Miz Helen

Clairejustine said...

Hope you had a great birthday,this looks so good I could just eat some,thanks for linking up with us at the hop :)