Resembling the Yule log that was burned on the hearth as a part of traditional Christmas or winter solstice celebrations in medieval Europe, the Yule log cake, or Bûche de Noël, is an impressive dessert to serve at any time during the holiday season, but especially on Christmas Eve.
This particular rendition of a traditional Bûche de Noël features a vanilla flavored sponge cake wrapped around a peppermint filling, covered with a chocolate icing scored with a fork to resemble tree bark, and dusted with confectioner’s sugar to make the log appear like it has just been dragged in from the snow. It is your choice whether to ice over the ends of the log or leave them unadorned so that the “tree rings” can be seen.
So, why not start a new tradition by baking our Bûche de Noël and sharing a slice, along with any of the Amoretti holiday beverages, with family and friends during the holiday season?
Bûche de Noël
- 3 eggs
- 1 cup granulated sugar
- ⅓ cup water
- 1 tsp Amoretti Madagascar Bourbon Vanilla (2 Fold) Extract
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 4oz cream cheese, softened
- 2 Tbs butter, softened
- ¾ tsp Amoretti Peppermint Oil Extract
- 1½ cups confectioner’s sugar
- 1 dropgreen food coloring (optional)
- ⅓ cup unsweetened cocoa powder
- ⅓ cup butter, softened
- 2 cups powdered sugar
- 1 Tbs Amoretti Chocolate Crème de Cacao Extract
- 1 to 2 Tbs hot water
- Confectioner’s sugar for dusting
Preheat the oven to 375°F. Line a 15- x 10- x 1-inch jelly roll pan with parchment paper and spray with cooking spray.
Combine the flour, baking powder and salt in a medium bowl and whisk to blend. In a stand mixer with the paddle attachment, beat eggs until thick and lemon colored. Gradually add in the granulated sugar, then slowly add the water and peppermint extract on low speed. Add the flour mixture as you continue beating at medium speed until the batter is smooth. Pour the batter into the jelly roll pan and spread the batter to the corners.
Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Immediately loosen the cake from the edges of pan and invert the jelly roll pan onto a towel generously sprinkled with powdered sugar. Carefully peel off the parchment paper. Trim off any stiff edges from the cake if necessary. While still warm, carefully roll cake and towel from the narrow end. Cool completely on a cooling rack.
While the cake is cooling, make the filling by combining the cream cheese, butter, and peppermint extract in a stand mixer with the paddle attachment. Gradually add the confectioner’s sugar and beat until smooth. If desired, add green food coloring a drop at a time until desired color is achieved.
Unroll the cake and remove the towel. Spread the filling evenly over the cake, leaving approximately ½-inch on all sides. Roll up the cake and place it on a serving platter. Cut off a 2-inch diagonal slice from one end of the cake to create the stump.
In a stand mixer with the paddle attachment, beat the cocoa and butter until thoroughly mixed. Add the powdered sugar, the Crème de Cacao Extract, and enough of the hot water to make the frosting smooth and spreadable. Place parchment paper around the log to keep the serving plate clean.
Attach the stump to the main log with 1 Tbs icing, frost the entire log with the remaining icing, and make wavy strokes in the icing with a fork to make the icing look like tree bark. Lightly dust the log with confectioner’s sugar to simulate snow. Remove the protective parchment paper and the Bûche de Noël is ready to serve.