Bûche De Noël
This French Yule Log Cake is an extremely sophisticated Christmas dessert that gets raves both for presentation and taste.
- 2 cups regular flour
- 11/3 cups sugar
- 21/2 teaspoons baking power
- 3/4 teaspoon salt
- 11/2 teaspoons rum flavoring
- 2/3 cup shortening (half butter)
- 1 cup milk
- 6 egg yolks
- French Silk Frosting (below)
- Mocha Icing (below)
Heat oven to 350F (180C). Grease and flour a loaf pan, 9x5x3 inches. In a large mixer bowl stir together dry ingredients: blend in rum flavoring, shortening, milk, and egg yolks. Beat 3 minutes medium speed on mixer or 450 vigorous strokes by hand. Pour batter into prepared pan. Bake 65 to 70 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; turn into rack to cool completely.
Trim off edges and top of cake to make rounded log shape; save trimmings. Cut cake lengthwise into 4 layers. Reassemble log, filling layers with French Silk Frosting. With some of the trimmings, make a “branch,” 3 inches long and 1 inch in diameter; secure on top of log with French Silk Frosting. Frost ends of log and “branch” with Mocha Icing. With fork, make circular markings on ends of log. Spread remaining French Silk Frosting on top and sides of log, rounding it while spreading. With a fork, make markings lengthwise to resemble bark. Garnish with pistachio nuts, green icing or gumdrop leaves to resemble a vine on the log, if desired. Store cake in refrigerator.
French Silk Frosting
- 3 ounces(squares) unsweetened chocolate
- 4 cups sifted confectioners’ Sugar
- 1 cup soft butter
- 1 egg
- 1 teaspoon vanilla
Melt the chocolate and cool. In mixer bowl, beat sugar, butter, egg, chocolate, and vanilla until smooth and fluffy.
- 1 teaspoon instant coffee
- 1 tablespoon hot water
- 1 cup sifted confectioners’ Sugar
Dissolve coffee in hot water, stir in sugar until smooth, add a few drops of water if necessary, for spreading consistency.
Our next favorite Christmas Recipe Mocha Torte
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