Buche de Noel | The Foodie Pilgrim

By John, 24 December, 2011

Region

Description

This is a perennial crowd-pleaser.

I have made this almost every year since I was about 7 years old, working with my mother. It is not hard if you follow all the steps, and it never fails to please.

It is assembled from three other recipes on this site: Genoise Butter Cake, Hazelnut Buttercream, and Chocolate Cream Cheese Frosting

Note that the prep time listed here is for this final assembly step. Eachother step has its own prep time. Expect to spend about 2 to 3 hours from start to finish, with some time in between for the cake to cool before filling it.

Yield

1 cake

Preparation time

45 minutes

Ingredients

1 Chocolate Cream Cheese Frosting

1 Hazelnut Buttercream

1 Genoise Butter Cake

Instructions

As soon as the Genoise Butter Cake is removed from the pan, dust it with powdered sugar, trim the crusts along the short sides, and roll it in an impeccably clean linen towel. as it cools, it will hold this shape.

Unroll the cake and fill it with the Hazelnut Buttercream. Roll it up again and chill it if you have the time.

Frost the rolled cake with Chocolate Cream Cheese Frosting. Use a spatula to evoke bark.

Chill then dust with powdered sugar for a windblown snow effect.

Garnish with cherries, and holly leaves if you have them.