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Christmas Log (Buche de Noel)

This cake, which you will find in almost every French family for Christmas, is associated with the tradition of medieval Northern European countries. Before Christmas, the father of the family went to the forest with his children to find the biggest log for lighting a fire  for Christmas. The log should glaze for at least three days, which would mean the well-being of the family in the upcoming New Year. In France, the people used to sprinkle a log with wine, which made  an amazing aroma around the fireplace. The ashes were sown in the ground for a fruitful harvest and some were kept for the upcoming Christmas to light a new log.  With the disappearance of huge fireplaces, the large log found in the forest turned into a small, sweet, decorated cake in the middle of the Christmas table.

Christmas log is traditionally a combination of white biscuit and chocolate cream. However, there are plenty of other versions in the modern kitchen. I think our Log with cocoa biscuit will look more festive and will definitely your New Year’s table more beautiful.

 

For baking of the cocoa biscuit you will need:

  • 4 eggs
  • 90 g powdered sugar
  • 20 g of flour
  • 50 g of corn starch
  • 40 g of cocoa
  • 3 g of baking powder

 

Preheat oven to 210 degrees. Separate the egg yolks and egg whites. Whisk the egg whites to a fluffy consistence. Whisk the egg yolks and powdered sugar separately until white. Carefully mix the egg whites. Combine all dry ingredients and spread over the egg mass. Stir with a spatula in a circular motion until the flour is dissolved.

Lay a baking paper on a baking tray, distribute the biscuit dough evenly over the whole tray. Bake for 6 minutes. Upon removal, place on a new baking paper and remove the bottom paper, roll it lengthwise and leave to cool.

 

 

For the preparation of cream you will need:

  • 300 ml cream (32%)
  • 170 g of mascarpone
  • 60 g powdered sugar
  • ½ tsp. vanilla extract

 

Whip the cream and mascarpone with a mixer, add sugar, then vanilla, whip until firm creamy consistency.

Apply 2/3 of the cream over the biscuit, you can put berries or bananas on the cream, roll it, apply the remaining cream, sprinkle with chocolate flakes and decorate with the berries, if wished . Store in the fridge for at least 1 hour.