Buche de Noel (Yule Log Cake)

July 28, 2021
Created by Harmons
5 hours
Serves 10-12
  • Cake
  • Cooking spray with flour, for greasing
  • 2/3 cup cake flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 6 large eggs, separated
  • 1 cup granulated sugar, divided
  • 1 Tbsp raspberry liqueur, such as Chambord or framboise (optional)
  • Powdered sugar, for dusting
  • Filling
  • 1 tsp gelatin
  • 1 1/2 cups heavy cream, divided
  • 1/2 Tbsp vanilla bean paste
  • 1 Tbsp raspberry liqueur, such as Chambord or framboise (optional)
  • Pinch of salt
  • 1/4 cup powdered sugar
  • 1/2 cup halved fresh raspberries
  • 3 1/2 oz raspberry chocolate bar, such as Amano Raspberry Rose or Millcreek Cacao Roasters Raspberry Bar, chopped into pieces
  • Cream Cheese Frosting
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 4 oz cream cheese, at room temperature
  • 2 cups powdered sugar, plus more for garnish
  • 1/2 cup cocoa powder
  • 1/2 Tbsp vanilla extract
  • 3 Tbsp heavy cream, plus more as needed
  • Pinch of salt
  • Garnishes
  • Fresh rosemary sprigs, tossed in a small amount of water, then sugar
  • Fresh cranberries, tossed in a small amount of water, then sugar
  • Cocoa powder and powdered sugar, combined
  • Powdered sugar
  • Toasted large marshmallow halves, inserted with Pirouline tuile cookies to form stems

Preheat oven to 350°.

To make the cake, spray a rimmed baking sheet with cooking spray. Line with parchment paper and spray again.

In a bowl, sift flour, cocoa powder, and salt and set aside.

In bowl of a stand mixer fitted with paddle attachment, beat egg yolks until thick. Slowly add 1/2 cup sugar and beat until pale yellow. Add raspberry liqueur, if using, and stir to combine. Add flour mixture and mix until just combined.

Using a hand mixer, in another bowl beat egg whites until soft peaks form. Add remaining 1/2 cup sugar a little at a time and continue to beat until stiff peaks form. Gently fold egg whites into batter in two additions.

Pour batter into prepared pan and spread into an even layer. Bake until top springs back when lightly pressed, about 12 minutes. Let cool for 10 minutes.

Sift powdered sugar onto cake and invert warm cake onto a clean kitchen towel. Peel off parchment paper. Sift powdered sugar again onto cake.

Starting at short end, use towel to tightly roll cake into a log. Let cool completely.

To make the filling, place 2 tablespoons cold water in a shallow microwave-safe bowl and sprinkle gelatin in an even layer on top. Let bloom for 5 minutes.

In a microwave-safe bowl, heat 1/4 cup cream for 30 seconds. Transfer bloomed gelatin to warmed cream and combine until gelatin melts.

In bowl of a stand mixer fitted with a whisk attachment, add remaining 1 1/4 cups heavy cream, vanilla bean paste, raspberry liqueur, and salt. Whisk on medium speed until cream begins to thicken. With motor still running, add powdered sugar, all at once. Whisk until cream is thick. Add gelatin-cream mixture and whisk a few more seconds. Fold in raspberries and raspberry chocolate. Keep cool until ready to use.

When cake is cool, unroll and spread filling evenly over cake. Roll cake back into a log, using kitchen towel to help create a tight roll. Place seam side down on a baking sheet and refrigerate until well chilled, 1 hour.

To make the cream cheese frosting, in a bowl, using a hand mixer, beat butter and cream cheese until smooth, about 5 minutes. Sift powdered sugar and cocoa powder over butter-cream cheese mixture, and mix on low speed. Add vanilla, cream, and salt and mix to combine. If needed, add more cream until frosting is smooth, creamy, and spreadable.

Thinly trim cake ends to expose cake filling. Slice cake on bias about 3” from one end. Using frosting, stick 3” piece to larger piece, making it look like a tree branch. Frost sponge roll cake thinly with some frosting. Refrigerate for 20 minutes.

Spread another layer of frosting all over cake and, using back of an offset spatula, create lines in frosting to look textured like a tree. Garnish with mint leaves and cranberries to resemble mistletoe.

Dust serving platter with cocoa powder/powdered sugar mixture. Dust softly with powder sugar to make it look like snow.

When ready to serve, trim ends and frost cake with frosting. Dust lightly with powdered sugar. Place cranberries and rosemary sprigs on log to create mistletoe. Garnish with toasted mushrooms.