Prepare to amaze your guests this holiday season with a truly stunning Bûche de Noël, or as it’s commonly known in English, a Yule Log Cake. This exquisite Christmas dessert recipe is a guaranteed showstopper, featuring elegantly swirled layers of a light, airy chocolate sponge, generously filled with sweet, velvety whipped cream, and draped in a rich, dark chocolate ganache. Sculpted to resemble a charming woodland yule log or tree stump and adorned with vibrant pistachios and fresh, juicy berries, it presents the ultimate festive alternative to traditional Christmas pudding for any chocolate enthusiast.
While its appearance suggests a complex culinary feat, this Bûche de Noël cake is surprisingly straightforward to create. The secret lies in breaking down the process into manageable steps. You’ll begin by crafting and baking the super soft chocolate sponge, then prepare the delightfully creamy sweetened whipped cream. Following that, you’ll melt together the glossy, indulgent dark chocolate ganache. The final stage is simply an exciting assembly job! With this step-by-step approach, you’ll find that achieving this impressive Christmas centerpiece is wonderfully accessible.
A traditional Yule Log cake classically mimics the shape of a log, hence its evocative name. However, for a unique and whimsical touch, I’ve reimagined this classic into a captivating woodland-inspired tree stump. This allows for immense creativity in presentation. You can easily use the tines of a fork or the edge of a serrated knife to artfully create realistic bark-like grooves in the chocolate ganache. A sprinkle of toasted, chopped, or crushed pistachios can perfectly replicate the look of fresh moss found in a forest setting, adding to the enchanting woodland theme. For an even more elaborate display, consider crafting delightful marshmallow toadstools or delicate meringue mushrooms, lightly dusted with cocoa powder for an authentic, earthy finish. The possibilities for personalizing your Bûche de Noël are truly endless, making each creation a unique work of art.
While the visual design of my Bûche de Noël cake offers a contemporary twist, the foundational fillings and flavour profiles remain true to its cherished traditions. Nevertheless, this recipe invites you to explore and experiment with new and exciting ideas. The creamy whipped filling, for instance, can be infused with the warm, comforting notes of sweet vanilla extract or elevated with a splash of your favourite boozy liqueur for an adult-friendly treat. If you’re a fan of my Jaffa Cake-inspired creations, incorporating the bright zest of an orange will introduce a delightful chocolate orange flavour combination, perfect for those who enjoy a zesty kick. Alternatively, should you prefer a more substantial filling, the whipped cream can be swapped for a rich, homemade buttercream. Imagine the irresistible caramelised biscuit buttercream from my Easy Biscoff Cake or the luscious pistachio buttercream from my Pistachio Raspberry Cake—either would make a truly divine addition, adding another layer of texture and taste to this festive masterpiece. The adaptability of this recipe means you can tailor it perfectly to your personal preferences and impress everyone with your culinary flair.
Table of Contents
- Why You Will Adore This Bûche de Noël Cake
- Essential Ingredients
- Creative Substitutions and Variations
- Crafting the Perfect Yule Log Cake Sponge
- Assembling Your Majestic Yule Log Cake
- Expert Cooking Tips for Success
- Frequently Asked Questions
- More Irresistible Dessert Recipes to Explore
- Loved This Recipe? Share Your Thoughts!
- Bûche de Noël (Yule Log Cake) Full Recipe Card
Why You Will Adore This Bûche de Noël Cake:
- It serves as the ultimate festive showstopper, making it the ideal alternative to traditional Christmas pudding. Its impressive appearance and rich flavour will undoubtedly become the talking point of your holiday meal.
- Experience the most exquisite decadent flavour and luxurious texture. This cake boasts a symphony of sensations: a light, incredibly soft chocolate sponge, layered with sweet, ethereal whipped cream, and enveloped in a rich, velvety dark chocolate ganache. Each bite is perfectly complemented by the crunchy texture of toasted pistachios, the bright, fruity burst of fresh berries, and the refreshing hint of fresh mint.
- Despite its undeniably impressive presentation, this Bûche de Noël is actually quite simple to make. By following our clear, step-by-step instructions, even novice bakers can confidently create this beautiful dessert, breaking down the process into easily achievable stages.
- This recipe is super versatile, offering endless possibilities for customisation. Unleash your creativity by adjusting the whipped cream filling with a wide array of delicious flavours, from classic vanilla to more adventurous liqueurs, ensuring your Yule Log cake is perfectly tailored to your taste.
Essential Ingredients for Your Bûche de Noël:
The full, detailed recipe can be found in the printable recipe card at the bottom of this post, simply scroll down!
Ground almonds (also known as almond flour): This key ingredient is crucial for creating an exceptionally soft, tender, and moist chocolate sponge. It contributes a delicate nutty flavour and a wonderful texture to the cake base.
Icing sugar (also known as powdered sugar or confectioners’ sugar): Essential for adding the perfect level of sweetness to the Bûche de Noël cake, ensuring a balanced flavour profile that complements the rich chocolate.
Plain flour (also known as all-purpose flour): Provides the necessary structure to the cake. Only a small amount is required, as the ground almonds contribute significantly to the cake’s overall structure and moistness, keeping the sponge light.
Cocoa powder: For an intense, deep chocolate flavour, ensure you use unsweetened cocoa powder. Avoid using hot chocolate powder, as it contains sugar and other additives that will alter the taste and texture of your Bûche de Noël significantly.
Eggs: I always opt for free-range eggs for their superior quality and flavour. Using large eggs, ideally stamped with quality assurance marks like the British Lion mark, ensures consistency. This recipe ingeniously combines both whole eggs and separated egg whites to deliver a rich flavour while maintaining a wonderfully light and airy texture in the sponge.
Caster sugar: A fine-grained sugar that adds a touch of extra sweetness and helps to stabilise the egg whites when whisked, contributing to the sponge’s delicate structure and slight crispness.
Double cream (also known as heavy cream): It is imperative to use double cream for both the whipped filling and the chocolate ganache. Single cream or lighter creams will not whip up properly for the filling and will fail to set adequately for the ganache, compromising the cake’s texture and stability.
Dark chocolate: The cornerstone of a truly perfect chocolate ganache. For the most delicious and luxurious results, choose the best quality dark chocolate you can find, ideally with a cocoa content of around 70%. This ensures a rich, deep chocolate flavour without excessive sweetness.
Fresh berries: A colourful and essential garnish. Ripe, juicy berries provide a delightful tang that beautifully balances the richness of the dark chocolate ganache. A selection of raspberries, blackberries, and redcurrants not only adds vibrant colour but also a variety of fruity notes.
Chopped pistachios: These sweet, nutty pistachios offer a fantastic textural contrast to the soft cake and rich ganache. Toasting them beforehand truly unlocks their flavour, and their vibrant green colour adds a wonderfully festive touch. Sprinkling them around the base of the cake can also mimic the natural appearance of moss in a forest setting.
Sprigs of fresh mint: While entirely optional, fresh mint sprigs provide a lovely refreshing aroma and flavour. Beyond taste, they enhance the authentic “woodland” aesthetic of the Yule Log cake, evoking the imagery of fresh greenery found in a forest.
Creative Substitutions and Variations:
This Bûche de Noël recipe is incredibly versatile, allowing for numerous delicious adaptations to suit your taste or what you have on hand:
Vanilla Icing Sugar: If you can source vanilla-infused icing sugar, incorporating it into the cake batter will impart a subtle yet delightful vanilla sweetness that elevates the overall flavour profile of the sponge. It’s a small change that makes a big difference.
Caster Sugar Alternatives: Don’t worry if you don’t have caster sugar. You can easily substitute it with granulated sugar or golden caster sugar without significantly affecting the outcome of the cake, ensuring flexibility in your baking.
Whipped Cream Filling Customisations: While the cream filling is kept elegantly plain in the classic recipe, it’s a fantastic canvas for creativity. For a zesty chocolate orange twist, simply fold in some finely grated orange zest. To create a classic crème chantilly, add a dash of pure vanilla extract or a luxurious vanilla bean paste. For adult gatherings, infuse the cream with various liqueurs like warming Baileys, almond-flavoured Amaretto, a hint of whisky, rich brandy, or nutty Frangelico. If you prefer a richer filling, replace the whipped cream with a homemade buttercream. The pistachio buttercream from my Pistachio Raspberry Cake would be an exquisite choice! Another delightful option is a coffee-infused whipped cream – you can either add instant coffee granules dissolved in a tiny bit of hot water or follow the coffee cream recipe from my Baileys Tiramisu Pancakes for an espresso kick.
Berry Selection: A generous sprinkling of plump, juicy berries is essential for cutting through the richness of the dark chocolate ganache. Feel free to use any fresh berries you adore: sweet strawberries, tart raspberries, earthy blueberries, deep blackberries, vibrant redcurrants, or even pitted cherries. If fresh berries are out of season or unavailable, serving individual slices with a vibrant berry coulis offers a wonderful alternative. For a French-themed touch, Bonne Maman offers a lovely cherry compote that also evokes delightful black forest gateau vibes. For an adult-only indulgence, cherries macerated in Kirsch are a sophisticated pairing.
Nutty Toppings: Toasted pistachios add a beautiful crunch and festive green hue. However, you can easily substitute them with other nuts like toasted slivered almonds or chopped hazelnuts, depending on your preference. Just remember to toast them lightly first to enhance their natural nutty flavour and aroma.
Marshmallow Toadstools: Elevate your Bûche de Noël’s woodland theme by crafting charming marshmallow ‘toadstools’. Use store-bought marshmallows or follow my homemade marshmallows recipe. Dip the bottom of each marshmallow into a little melted white chocolate, then gently press a fresh strawberry on top to form the ‘cap’. For a more whimsical look, dip the marshmallow ‘cap’ into melted red candy melts and sprinkle with white sugar pearls for a classic fairy-tale toadstool appearance.
Meringue Mushrooms: Another delightful and fun way to enhance the decorative appeal of this Bûche de Noël cake is by adding delicate meringue mushrooms. These can be made using mini meringues (homemade or store-bought) joined with a dab of melted chocolate and dusted with cocoa powder for an authentic woodland feel. For detailed instructions, this meringue mushroom video provides a comprehensive guide, resulting in a deliciously sweet and crisp decorative element.
Crafting the Perfect Yule Log Cake Sponge:
Here’s a clear, step-by-step guide to making the delicate chocolate sponge base for your Yule Log Cake. For comprehensive and detailed instructions, please refer to the full recipe card below.
ONE: In a spacious mixing bowl, meticulously sift together the ground almonds, icing sugar, plain flour, and unsweetened cocoa powder. This crucial step prevents lumps and ensures an even texture. Once combined, add the whole eggs to the dry ingredients.
TWO: Using an electric whisk, beat the mixture vigorously for approximately 10 minutes. Continue whisking until the batter transforms into a visibly pale, thick, and airy consistency, indicating it’s incorporated sufficient air for a light sponge.
THREE: In a completely separate, clean bowl, begin whisking the egg whites. Whip them until they become frothy and soft peaks just start to form, indicating they are ready for the next stage.
FOUR: Gradually add the caster sugar to the egg whites while continuing to whisk. Keep whipping until the mixture achieves firm, glossy soft peaks that hold their shape but still have a slight curl at the tip.
FIVE: With utmost care, gently fold the whisked egg whites into the chocolate egg-flour mixture in small batches. It is vital to perform this step delicately to avoid deflating the aerated batter, which ensures your sponge remains light and fluffy.
SIX: Carefully spread the prepared batter evenly onto your lined baking tray, aiming for a thickness of approximately 1 cm. Bake in the preheated oven for just 7–10 minutes, or until the surface is lightly golden and just set to the touch. Remove and allow the sponge to cool completely on a wire rack.
Assembling Your Majestic Yule Log Cake:
ONE: While the cake cools, prepare your luscious whipped cream. Pour the chilled double cream into a large, ideally pre-chilled, mixing bowl. Add the icing sugar and whisk until glorious medium peaks form – be cautious not to over-whisk, as it can split. To begin assembly, carefully remove the cooled cake from its tin and slice it lengthwise into three equal-sized long strips.
TWO: Lay one strip of cake on a clean, flat surface, ensuring it’s lined with cling film. Using the back of a spoon or a palette knife, gently spread a thin, even layer of the prepared whipped cream over the entire surface of this cake strip.
THREE: Using the cling film as a helpful guide and support, carefully roll the cake strip into a tight spiral, starting from one short end. Take the second strip of cake and attach it seamlessly by pressing its edge firmly against the end of your rolled cake. Spread whipped cream over this second strip and continue rolling. Repeat this process with the third and final strip. Once fully rolled, transfer the formed log onto your chosen serving plate.
FOUR: Next, craft the opulent chocolate ganache. Place the finely chopped dark chocolate into a heat-proof bowl. Pour the double cream over the chocolate and set the bowl over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. This bain-marie method ensures even melting.
FIVE: Gently stir the chocolate and cream mixture until it has completely melted and transformed into a smooth, glossy ganache. Remove from the heat and set aside to cool. The ganache needs to thicken slightly before it’s ready for decorating, which typically takes between 5-15 minutes, depending on your kitchen’s ambient temperature. It should be spreadable but not too runny.
SIX: To decorate your Yule Log, carefully spread the now-thickened ganache evenly over the sides of the rolled cake. Aim for an even coating that gives the impression of a rustic tree log.
SEVEN: A small palette knife works wonderfully for smoothly applying and shaping the ganache. For a visually appealing effect, I often choose to leave the very top surface of the cake free of ganache, allowing the beautiful cream swirl to remain visible, showcasing the internal layers.
EIGHT: To achieve a rustic, realistic tree bark effect, gently drag a fork across the ganache on the sides of the cake. Finally, lavishly decorate your Bûche de Noël with fresh, vibrant berries, a generous sprinkle of crunchy chopped pistachios, and delicate sprigs of fresh mint. Serve and revel in the festive delight!
Expert Cooking Tips for a Flawless Bûche de Noël:
Achieving Bûche de Noël perfection is easier with these insightful tips:
The Importance of Sifting: Never be tempted to skip the crucial step of sifting your dry ingredients (ground almonds, icing sugar, flour, cocoa powder). Sifting ensures that all ingredients are thoroughly combined and, more importantly, prevents any unwanted lumps, resulting in an impeccably smooth and uniform cake batter. This is fundamental for a fine-textured sponge.
Mastering the Egg White Fold: The lightness and airiness of your Bûche de Noël sponge largely depend on how you incorporate the whisked egg whites. When folding them into the chocolate batter, do so gently and deliberately. Use a large spatula and a cutting and folding motion to preserve as much air as possible. Over-mixing at this stage will deflate the batter, leading to a denser, less delicate sponge.
Achieving the Perfect Bake: The chocolate sponge for this Bûche de Noël cake requires a very short baking time. It is crucial to monitor it closely, as even a minute or two of overcooking can dry out the sponge, making it difficult to roll and prone to cracking. The goal is a surface that is just set and lightly golden, retaining its internal moisture and flexibility.
Experimenting with Flavoured Cream: The whipped cream filling is a fantastic opportunity for culinary creativity. For a classic and comforting flavour, infuse it with vanilla extract to create a delicate crème chantilly. If you’re a devotee of my Chocolate Orange Mousse, adding a touch of orange zest to the cream offers a wonderfully refreshing and complementary flavour. For an adult-oriented dessert, a splash of liqueur can transform the cream. Baileys Irish Cream is fabulously festive and surprisingly delicious (though not traditionally French), especially if you enjoy my Ice Cream with Baileys. Other excellent choices include warming whisky, nutty Amaretto, rich Frangelico, or sophisticated brandy—all of which pair brilliantly with chocolate.
Perfectly Whipped Cream: Pay close attention when whipping the double cream for the filling. The ideal consistency is medium peaks, where the cream holds its shape but still has a soft, billowy texture. If you over-whip the cream, it will quickly become grainy and eventually split, turning into something akin to butter, which is undesirable for a delicate cake filling.
Ganache in Warm Kitchens: If you are baking in a particularly warm kitchen, it’s advisable to prepare your chocolate ganache before you start assembling the cake. This extra time allows the ganache to cool and thicken sufficiently, reaching a spreadable consistency that is perfect for coating your Yule Log without being too runny.
Frequently Asked Questions About Bûche de Noël:
The Bûche de Noël cake, a staple of French Christmas celebrations, is as integral to the holiday season in France as Christmas cake or pudding is in the UK, or panettone in Italy and stollen in Germany. Its origins trace back to medieval times, when communities celebrated the burning of the Yule Log. This ancient custom involved placing a large, heavy log in the hearth on Christmas Eve, which was kept burning for several days. Pieces of the remaining log were then saved and believed to bring good luck and prosperity for the coming year. The modern Bûche de Noël cake beautifully symbolises this festive tradition, bringing the imagery of the log into a delicious culinary form.
A Bûche de Noël, also lovingly known as a ‘Yule Log’ or ‘chocolate log,’ is essentially a log-shaped chocolate cake designed to captivate and delight. At its core, it features a delicate chocolate sponge, which is then generously filled with airy whipped cream and elegantly adorned with a rich chocolate ganache. The exterior ganache is often artfully scored with a fork to mimic the rough texture of tree bark, enhancing its rustic charm. Sometimes, it’s presented as a single, beautifully rolled log, much like a Swiss roll. Other interpretations might include a smaller ‘branch’ cut from the main log and attached to the side for added realism. My Bûche de Noël cake, however, takes this concept a creative step further, transforming it into an even more impressive chocolate tree stump cake that truly stands out as a holiday centerpiece!
Over the centuries, the classic Bûche de Noël cake has gracefully evolved, embracing an array of imaginative flavours and delectable fillings. For my rendition, I adhere to the beloved traditional combination of light, sweetened whipped cream, encased within a tender chocolate sponge, and lavishly decorated with a rich, dark chocolate ganache. However, contemporary versions now offer an exciting spectrum, ranging from the deep, fruity notes of black forest to the indulgent sweetness of salted caramel-flavoured Yule Logs. I even once spotted a supermarket offering a luxurious white chocolate and passion fruit version—a perfect treat for those who appreciate my White Chocolate and Passion Fruit Cheesecake! Feel entirely free to experiment with different flavoured whipped creams or explore the versatility of various buttercream fillings. For a truly decadent experience, consider adorning your Bûche de Noël with a sumptuous chocolate and hazelnut praline ganache; trust me, the taste is utterly divine and unforgettable.
While a Bûche de Noël cake shares a strong resemblance to a Swiss roll in its rolled cake form, the primary distinctions lie in their presentation and traditional flavour profiles. Swiss rolls typically maintain a simpler aesthetic, often left plain or merely dusted with sugar. In stark contrast, a Bûche de Noël cake is always elaborately decorated to artfully resemble a rustic log, complete with bark-like textures and festive garnishes. Traditionally, a Bûche de Noël is always made with chocolate sponge and chocolate-based decorations, though modern interpretations do exist. Swiss rolls, however, boast a much wider variety of flavours, encompassing everything from jam and cream to lemon and coffee, showcasing their versatility beyond the festive season.
Given that this sponge is relatively fat-less (apart from the egg yolks), it is best enjoyed fresh. However, certain components can be prepared ahead of time to streamline your festive baking. The chocolate sponge can be baked the day before and kept tightly wrapped in cling film at room temperature. Similarly, the cream can be whipped a day in advance, then covered and chilled in the refrigerator until needed. The ganache can also be made a day prior and stored covered and chilled; just remember that you’ll need to gently warm it (e.g., in a microwave on low heat or over a bain-marie) and then allow it to cool slightly to a spreadable consistency before decorating. Once fully assembled, the Bûche de Noël cake, due to its cream filling, should be kept very well covered and refrigerated. It is best enjoyed within 3 days of making the sponge for optimal freshness and texture. For longer storage, the plain sponge can be frozen (see notes section).
More Irresistible Dessert Recipes to Explore:
If the allure of this Bûche de Noël cake has captivated your sweet tooth, then you’re sure to adore these other magnificent chocolate-centric desserts! Don’t miss my Classic French Chocolate Mousse, a remarkably simple yet incredibly rich treat made with just three ingredients. Also, be sure to explore my delightful Moelleux au Chocolat (Molten Chocolate Lava Cake), my wonderfully chewy Homemade Chocolate Marshmallows, and the gloriously gooey Self-Saucing Chocolate Pudding. Each recipe offers a unique chocolate experience, perfect for any occasion.
More Christmas & Chocolate Desserts
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
Drinks and Cocktails
Homemade Hot Chocolate Bombs
Christmas Recipes
The Best Shortbread Christmas Tree Cookies
Made This Recipe and Loved It? Share Your Thoughts!
I would absolutely love, love, LOVE it if you could take a moment to leave a review in the comments section below! Your feedback is invaluable – I genuinely enjoy hearing what you thought, any creative changes you made, and the personal stories behind why you chose to try my recipes. Moreover, if you share a photo of your magnificent creation on Instagram, please remember to tag me @desertislanddishes. It truly brightens my day to see my recipes brought to life by your hands!
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Bûche de Noël (Yule Log Cake)
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Ingredients
For the cake:
- 125 g ground almonds, almond flour
- 125 g icing sugar
- 20 g plain flour
- 10 g cocoa powder
- 3 large eggs
- 3 egg whites, weighing 90g roughly
- 15 g caster sugar
For the cream:
- 200 g double cream
- 40 g icing sugar
For the chocolate ganache:
- 250 g good-quality dark chocolate, chopped
- 200 g double cream
To decorate:
- Fresh berries
- Chopped pistachios
- Sprigs of fresh mint
Instructions
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Preheat your oven to 200°C (180°C Fan/400°F). Grease and meticulously line a 30×40 cm (12×16-inch) rectangular baking tray with non-stick baking paper, ensuring it overhangs slightly for easy removal. Set this prepared tray aside.
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In a large, clean mixing bowl, sift together the ground almonds, icing sugar, plain flour, and unsweetened cocoa powder. Sifting is crucial to prevent lumps and create a smooth, airy batter.
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Add the three whole eggs to the sifted dry ingredients. Using an electric whisk, beat the mixture continuously for approximately 10 minutes. Continue until the batter becomes pale, thick, and significantly airy, indicating proper aeration for a light sponge.
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In a completely separate, pristine bowl, whisk the three egg whites with the caster sugar until they form soft, glossy peaks. The mixture should hold its shape but still be pliable, with a slight curl at the tip.
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Gently fold the whisked egg whites into the chocolate egg-flour mixture in two to three batches. Use a large spatula and a light, consistent folding motion to avoid deflating the batter, which is key for a tender sponge.
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Carefully spread the delicate batter evenly onto your prepared baking tray, aiming for a consistent thickness of about 1 cm. Bake in the preheated oven for just 7–10 minutes, or until the surface is lightly golden and just set to the touch. It should feel springy. Immediately transfer the sponge to a wire rack to cool completely.
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While the cake cools, prepare the delightful cream filling. Pour the 200g of chilled double cream into a large (ideally pre-chilled) mixing bowl and add the 40g of icing sugar. Whisk until medium peaks form, ensuring not to over-whip, which can cause the cream to split. Cover the whipped cream and chill it in the fridge until you are ready for assembly.
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To begin assembly, carefully remove the completely cooled cake sponge from its tin. Using a sharp knife, cut the sponge lengthwise into three equal-sized long strips.
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Place one strip of cake onto a clean, flat surface lined with cling film. Using the back of a spoon or a palette knife, spread a thin, even layer of the chilled whipped cream across the entire surface of the cake strip. Starting from one short end, use the cling film to help guide and roll the cake tightly into a spiral.
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Take the second strip of cake and seamlessly attach it to the end of the first rolled section by gently pressing the edges together. Spread whipped cream over this second strip and continue rolling. Repeat this process with the third and final strip of cake until you have a large, cohesive spiral. Carefully transfer the formed log onto your chosen serving plate.
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Next, prepare the luxurious chocolate ganache. Place the 250g of finely chopped good-quality dark chocolate into a heat-proof bowl. Add the 200g of double cream. Set the bowl over a pan of gently simmering water (bain-marie method), ensuring the bottom of the bowl does not touch the water. Stir gently until the chocolate is completely melted and the mixture is smooth and glossy. Alternatively, you can heat the chopped chocolate and cream in a microwave-safe bowl in 20-second bursts, stirring well after each burst, until melted and smooth. Set the ganache aside to cool and thicken slightly before decorating. This thickening process typically takes between 5-15 minutes, depending on the ambient temperature of your kitchen; the ganache should be spreadable but not runny.
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To decorate: generously spread the cooled and thickened ganache evenly over the sides of the rolled cake. For a rustic, authentic tree bark effect, gently drag the tines of a fork across the ganache. I personally love to leave the very top surface of the cake free of ganache, allowing the beautiful cream swirl to be visible. Finally, lavishly decorate your Bûche de Noël with fresh, vibrant berries, a generous sprinkle of crunchy chopped pistachios, and delicate sprigs of fresh mint. Serve immediately and enjoy this spectacular festive dessert!
Notes
Ganache: If your kitchen is particularly warm, consider making the ganache before you begin assembling the cake. This allows ample time for it to cool and thicken to the perfect spreadable consistency.
Make ahead: This fat-less sponge (apart from egg yolks) doesn’t have a long shelf life once assembled. However, you can prepare the sponge a day in advance; once completely cooled, wrap it tightly in cling film. The whipped cream can also be prepared a day ahead, covered, and chilled in the fridge. The ganache can likewise be made a day prior and kept chilled, though it will need gentle warming and cooling to a spreadable consistency before decoration. Once fully assembled, store the cake very well covered and chilled in the fridge due to the cream. It is best enjoyed within 3 days of making the sponge.
Freezing instructions: I do not recommend freezing the fully assembled Bûche de Noël due to the fresh cream filling. However, the baked sponge itself freezes beautifully. Once completely cool, wrap the sponge tightly in several layers of cling film and then foil, and freeze for up to 3 months. Thaw thoroughly in the refrigerator before proceeding with assembly and decoration.
Nutrition
Carbohydrates: 35g,
Protein: 9g,
Fat: 33g,
Saturated Fat: 16g,
Polyunsaturated Fat: 1g,
Monounsaturated Fat: 7g,
Trans Fat: 0.01g,
Cholesterol: 95mg,
Sodium: 50mg,
Potassium: 267mg,
Fiber: 4g,
Sugar: 25g,
Vitamin A: 669IU,
Vitamin C: 0.2mg,
Calcium: 81mg,
Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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