I know it’s New Years Eve, but I need to share the recipe for my Buche De Noel
I had always really wanted to make a Buche de Noel, but was always VERY intimidated. Really, I was intimidated by cake rolls of any type. This year, for some reason, I decided to take the plunge and give it a go. If it went well, I had a nice cake to bring for dessert, it not, I had yummy cake scraps to snack on. Not all that bad in my opinion. Luckily it did turn out okay, and didn’t crack when I tried to roll it. I didn’t get a chance to frost it, because I was having a sudden allergic reaction to some unknown and was feeling off. It still came out great though. *happy dance* for a triumph in the kitchen!
Buche de Noel
You’ll need~
3 eggs
1 cup of sugar
1/3 cup of water
1 tsp vanilla
3/4 cup flour
1/4 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
Beat eggs on high until they are thick and lemon colored. Gradually beat in sugar. On low speed, beat in water and vanilla. Add dry ingredients, beating until just smooth.
Line a 10×15 jelly roll pan snuggly with foil. Grease and flour. Pour the batter into the pan.
Bake at 375 degrees for 12-15 minutes. Immediately loosen cake from edges of pan and invert onto a clean towel that’s been dusted with cocoa powder. Carefully peel the foil from the cake, I held my breathe, because it was at this point that I realized I shouldn’t be baking while taking Benadryl and may have forgotten to grease/flour the pan. It did turn out okay, but I don’t think I’d take that chance again! Trim the edges if necessary. Roll the cake and towel (I held my breathe again!) Let it cool on a wire rack, seam side down.
While it cools make the filling.
For the filling you’ll need~
3 tbsp flour
1 cup of milk
1 cup of sugar
1 tsp vanilla
1 cup of butter
2 tbsp cocoa powder
Add milk to flour slowly. Whisk it well to avoid lumps. Cook the flour and milk stirring constantly until very thick. It does take awhile. Let this cool completely.
Cream the butter, sugar and vanilla until fluffy. Add the cooked mixture. Beat on high speed until very fluffy. Add cocoa powder. Beat until incorporated.
Unroll the cake and remove the towel. Spread the filling out all over the cake. Roll it up.
You could double the filling recipe and use it to frost the roll. I was going to, but well, the allergic reaction was not pleasant. Top that off with Benadryl and a kitchen that was in need of being cleaned and presents that needed to be wrapped… Yeah. Didn’t happen. I dusted the top of mine with some confectioner’s sugar. It looked good and tasted great!
) Reduce the heat. Cook and stir until slightly thickened and clear… about 5 minutes. Add Jello and stir until dissolved. Cool to room temp. Stir in strawberries. Pour into pie crust. Chill until set… 4-6 hours. (Resist the urge to keep poking at it every 30 minutes!)
