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Bûche de Noël Rezept

Dezember 9, 2020
Bûche-de-Noël-Rezept-coucoucake

Prep time: 2 hours

Serves: 16

The traditional yule log cake, also called buche de noel, is the ultimate Christmas recipe. It looks stunning, like a tree stump and tastes super delicious! This cake originates in France and the traditional buche de noel is made out of a rectangle shaped sponge cake, filled and rolled with chocolate buttercream. One end or both ends are cut off to resemble branches of a tree. The entire yule log cake is covered in chocolate buttercream and bark is carved into the chocolate. Often it is decorated with edible mushrooms to make it look like a Christmas cake.

  • You can see the entire step by step baking process in my Instagram Highlights. It would be great to also see you there, you can follow me to always stay up to date with all my baking stories.
  • For more extraordinary cake recipes, check out my celebration & creative cakes section.

My yule log recipe varies a bit, as I often found it too chocolatey, thus I chose caramel as filling. I am using a thin layer of caramel and a caramel cream cheese frosting for the fillings and it is amazing and looks even more like a tree stump.

Yule-Log-Cake-Buche-de-Noel-coucoucake

How To Make Yule Log Cake

For the buche de noel recipe a couple of things are important to keep in mind. I’ll show you here my top tips for a perfect and easy recipe to bake a beautiful noel cake.

First, the vanilla sponge cake. As usual first the eggs are beaten until fluffy, add the sugar while continuing to mix. Add the flour mixture gently and there it is, a beautiful sponge cake. That was the easiest step in the yule log cake recipe.

Second, place a 12×14 inch / 30x35cm parchment paper on the baking sheet. In case the baking sheet is bigger, place something one side to stabilize, so that the sponge cake bakes evenly.

Third, bake the sponge cake for only 10 minutes at 320°F / 160°C, it should not change color or bake for too long, otherwise it will become harder to roll and the sponge cake could crack.

Fourth, place a clean kitchen towel on the table, spread about one or two tablespoons of sugar on the kitchen towel. It will help make the cake not stick to the kitchen towel. Place the sponge cake on the kitchen towel upside down. Remove the parchment paper and roll it in the kitchen towel. Not it should cool down for about three hours until it has come to room temperature. Watch my Instagram Highlights for the entire baking process.

Christmas Log Cake Recipe

The original log cake is also sometimes called la buche de noel or bush noel cake. Most probably this is the English adaption of the French name. But for this chocolate yule loge cake, I am not only using chocolate buttercream, as in the original recipe, as I think the cakes becomes too chocolatey, having the same chocolate buttercream inside and outside. Thus, I decided to have caramel and a caramel cream cheese frosting inside this Christmas cake. It not only tastes unbelievably good, but also makes it more look like the inside of a tree trunk.

Once the sponge cake is cooled down to room temperature, it can be rolled out and the kitchen towel should be easily removable due to the sugar layer between cake and towel. To make the consistency of the caramel more firm, we mix it with butter and then spread a thin layer with only 1/3 of the caramel on the sponge cake. The remaining 2/3 of the caramel buttercream is mixed with cream cheese and then spread on the sponge cake. Once this is done the yule log cake can be rolled up. Cut of one end diagonal and place it on the side of the Christmas log cake.

Yule-Log-Cake-Buche-de-Noel-coucoucake

Chocolate Bush Noel Cake

The chocolate ganache makes it a real chocolate log cake! Only two ingredients needed: heavy cream and chocolate, but importantly this should be made a day before in order to get firm overnight and the next day it only needs a quick stir. For the yule log decoration it is important to resemble the tree bark with the chocolate. Once spread on the yule log cake, use a fork or something similar to carve the chocolate. Decorate with greens, berries or mushrooms made out of baiser or marzipan and we are ready to celebrate this Christmas cake!

Bûche de Noël Rezept

  • Preparation time: 2 hours
  • Servings: 16

Zutaten

Schokoladenganache

  • 200g Zartbitter Kuvertüre
  • 150ml Schlagsahne

Biskuitteig

  • 5 Eier
  • 120g Zucker
  • 1 Pk Vanillezucker
  • 1 Prise Salz
  • 150g Mehl
  • 30g Speisestärke
  • 3 TL Backpulver

Cremes

  • 400g Karamellcreme
  • 200g Butter, Zimmertemperatur
  • 300g Frischkäse, Zimmertemperatur
  • Dekoration: Rote Beeren, Puderzucker

Zubereitung

Schokoladenganache

    1. Einen Tag vorher: Die Kuvertüre in kleine Stücke hacken
    2. Die Schlagsahne erhitzen und die Kuvertüre hineingeben
    3. 1 Minute lang ruhen lassen und danach vorsichtig umrühren, bis alles gut vermischt ist, möglichst ohne Luft einzuschließen. Abdecken und abkühlen lassen.

Biskuitteig

    1. Die Eier schaumig schlagen, den Zucker, Vanillezucker und das Salz vermischen und langsam während des Schlagens hinzufügen, 1 Minute weiter schlagen.
    2. Mehl, Kakaopulver und Backpulver vermischen und in zwei Teilen zur Eiermischung hinzufügen, langsam und vorsichtig mit einem Schneebesen unterheben, um keine Luft zu verlieren.
    3. Ein Backpapier mit der Maße 35x30cm zuschneiden, mit Rändern, und auf ein Backblech legen, gegebenfalls eine Seite etwas unterstützten. Den Biskuitteig einfüllen, 10 Minuten bei 160°C Umluft backen. Der Teig sollte kaum seine Farbe verändern und nicht zu lange backen, da er sonst schlecht rollbar ist und Risse bekommen könnte.
    4. Ein sauberes Küchtentuch auf einem Tisch oder Arbeitsplatte ausbreiten, mit ein oder zwei Esslöffel Zucker bestreuen und den frischgebackenen Biskuitteig darauflegen. Backpapier abziehen und einrollen. Etwa 3 Stunden abkühlen lassen bis er Zimmertemperatur erreicht hat.

Cremes

    1. Die Butter (Raumtemperatur) in einer Schüssel schaumig schlagen. Das Karamell Löffel für Löffel hinzufügen und vermengen bis es eine homogene Masse geworden ist
    2. Das Küchentuch vom Biskuitteig entfernen. 1/3 der Karamellbuttercreme darauf verteilen.
    3. Die restlichen 2/3 der Karamellbuttercreme mit dem Frischkäse (Raumtemperatur) vermengen und ebenfalls auf dem Biskuitteig verteilen.
    4. Den Buche de Noel einrollen. Ein Ende diagonal abschneiden und es an eine Seite legen, so dass es wie ein Ast aussieht
    5. Die Schokoladenganache einmal kurz verrühren und auf dem Kuchen verteilen. Mit einer Gabel die Baumrinde in die Ganache formen. Die Beeren darauf legen und mit Puderzucker bestreuen.

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