A traditional French Christmas cake, our buche de Noel is the centerpiece your holiday dessert table needs.
Literally translated, the name buche de noel means “Yule log.”
It may look impressive, but making a roulade orSwiss rollis deceptively easy if you follow the steps.
Credit: Photographer: Jennifer Causey Food Stylist: Ana Kelly Prop Stylist: Kay Clarke
Learn how to make a buche de noel.
What Is a Buche de Noel?
Gradually add 3/4 cup of the granulated sugar, beating until thick and light colored, about 4 minutes.
Fold in flour, cocoa, and vanilla.
Add batter to pan:
Spread batter evenly into prepared jellyroll pan.
Roll cake:
Turn cake out onto sugar-coated towel; remove wax paper from cake.
Trim crisp cake edges, if needed.
Starting with the short end, carefully roll up cake and towel together, jellyroll style.
Let cool completely on a wire rack, seam side down, about 1 hour.
Brush syrup on cake:
Unroll cake; remove towel.
Fill cake with whipped cream:
Spread with whipped cream, and reroll (without towel).
Remove from heat, and let cool until lukewarm, about 30 minutes.
Stir in remaining 2 1/2 cups powdered sugar until a smooth, spreadable consistency is reached.
Decorate cake:
Spread chocolate frosting evenly over chilled cake.
Score frosting with a spatula or fork tines to resemble bark of a tree.
Garnish cake with candied cherries.
Refrigerate at least 30 minutes or up to 3 days before serving.
