Buche De Noel (Yule Log) Recipe

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Buche De Noel (Yule Log)
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Ingredients
24
Count
Nutrition
173
Calories
Total time
50
Minutes
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Ingredients:

Directions:

  1. MAKING THE CAKE: Preheat oven to 375°F.
  2. Butter bottom of 15x10 inch jelly-roll pan; line with waxed or parchment paper.
  3. Next butter paper and slides of pan; dust with flour.
  4. Sift together flour, cocoa, baking powder and salt; set aside.
  5. Beat eggs until thick and lemon-colored.
  6. Gradually add sugar, beating well after each addition.
  7. Beat until thick and fluffy.
  8. Fold in water and vanilla, then flour mixture, stir until smooth.
  9. Spread mixture evenly in pan and bake 12 to 15 minutes.
  10. Meanwhile, sprinkle a kitchen towel with cake flour.
  11. Immediately after removing cake from oven, loosen edges and turn it out onto the towel.
  12. Peel off waxed paper and trim the edges.
  13. Staring with the narrow end, roll the cake up in the towel.
  14. Let it stand for 20 minutes on a cake rack.
  15. PREPARING THE FILLING: While cake is standing, sprinkle gelatin over water to soften; place mixture over low heat until dissolved, stirring constantly.
  16. Cool to room temperature.
  17. Beat cream until stiff peaks form.
  18. Fold in gelatin mixture, then almond extract and confectioners' sugar.
  19. Cover and chill 5 to 10 minutes.
  20. Unroll the cake and spread with whipped cream filling; roll up again.
  21. Cover and chill at least one hour
  22. PREPARING THE FROSTING: Melt chocolate over low heat with the instant coffee; cool slightly.
  23. Cream butter; gradually add 1/2 cup confectioners' sugar and beat until light and fluffy.
  24. Blend in chocolate mixture, salt and vanilla.
  25. Beat egg whites until soft peaks form; gradually beat in 1/4 cup confectioners' sugar until stiff peaks form.
  26. Fold chocolate mixture into egg whites, gently but thoroughly.
  27. Frost cake roll.
  28. Draw a fork down the top of cake for a bark effect.
  29. Decorate with whole almonds and candied cherries.
  30. Chill thoroughly before serving.
  31. If cake is frozen, thaw to serve, without allowing cake to become warm.
  32. If desired, garnish cake platter with candy spearmint leaves and maraschino cherries.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 173.24 Kcal (725 kJ)
Calories from fat 84.07 Kcal
% Daily Value*
Total Fat 9.34g 14%
Cholesterol 73.29mg 24%
Sodium 164.8mg 7%
Potassium 136.26mg 3%
Total Carbs 21.04g 7%
Sugars 18.22g 73%
Dietary Fiber 0.84g 3%
Protein 3.23g 6%
Vitamin C 0.1mg 0%
Iron 0.5mg 3%
Calcium 34.6mg 3%
Amount Per 100 g
Calories 278.35 Kcal (1165 kJ)
Calories from fat 135.08 Kcal
% Daily Value*
Total Fat 15.01g 14%
Cholesterol 117.76mg 24%
Sodium 264.79mg 7%
Potassium 218.93mg 3%
Total Carbs 33.81g 7%
Sugars 29.28g 73%
Dietary Fiber 1.35g 3%
Protein 5.19g 6%
Vitamin C 0.2mg 0%
Vitamin A 0.1mg 1%
Iron 0.8mg 3%
Calcium 55.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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