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La Bûche de Noël

Notes

For the batter:
4 eggs
120 g flour
125 g powdered sugar
1/2 cup strong coffee
salt
For the filling:
3 fresh egg yolks
250 g mascarpone
1 cup cold whipping cream
100 g powdered sugar
6 g gelatin
For the topping:
chocolate chips (to taste)
powdered sugar (to taste)
Prepare the batter by preheating the oven to 180C. Break the eggs and separate the white from the yolks. Whip the egg whites until they form peaks by adding in a pinch of salt and sugar.
Whisk the egg yolks and add in the egg white mixture. Slowly incorporate the flour.
Pour the batter evenly into a baking sheet lined with parchment paper. Bake for 10 minutes.
Remove the cake from the oven, place a damp towel over the cake and then flip the baking tray over. Remove the tray, then slowly roll the cake using the cloth. Set aside.
Preparing the filling:
Allow the gelatin to dissolve in 2 tablespoons of hot water. Whisk the egg yolks along with the powdered sugar and then add in the mascarpone. Add in the cream. Once the gelatin is cooled, add it into the mixture.
Preparing the cake:
Remove the cake from the towel and return the cake to the baking tray. Pour the coffee over it evenly.
Spread the filling over the cake evenly and then roll the cake up once more, wrapping it tightly in plastic wrap. Store in the refrigerator for around 8 hours.
When ready to serve, you can decorate the cake with any leftover filling, powdered sugar, and chocolate chips.
Adapted from Cuisine et Vins de France