Ingredients
pieces
For the cake:
- 5 eggs (medium)
- 125 gram sugar
- 100 gram flour
- ½ tsp baking powder
- 25 gram cocoa
- pinch of salt
For the filling:
- 250 ml whipping cream
- 100 gram powdered sugar
- 250 gram mascarpone
For the topping:
- 100 gram dark chocolate
- 25 gram butter
- 100 gram chocolate shavings
- Optional: extra powdered sugar and edible decorations
Equipment
- Baking sheet
- Parchment paper
- Whisk
- Food processor
- Cheese slicer or peeler
INSTRUCTIONS (how to make this recipe):
Make the sheetcake
- Preheat the oven to 180 degrees Celsius / 355 Fahrenheit top and bottom heat.
- Beat the eggs with the sugar for 10 minutes in a food processor or with a whisk until thick and pale.
- Sift the flour, baking powder, cocoa and salt into the beaten eggs. Mix together gently with a spatula.
- Line a baking sheet with parchment paper and pour in the mixture. Bake for 13 minutes. When cooked, leave to cool for 10 minutes.
- Turn the cake out onto a sheet of parchment paper and carefully roll up*. Leave to cool for a further 10 minutes.
Make the filling
- Whip the whipping cream with the powdered sugar until stiff. Beat the mascarpone and add to the whipped cream, mixing gently.
- Roll out the cake again and spread with the whipped cream and mascarpone mixture. Roll up the cake carefully and tightly.
Make the topping
- Melt the chocolate au bain marie with the unsalted butter. Whisk until smooth and spread over the sides and top of the Bûche de Noël.
- Decorate with chocolate shavings or grated chocolate. If necessary, allow the Bûche de Noël to set in the fridge before serving, then dust with powdered sugar. Enjoy!
Good to know:
*Tip: Lightly moisten a tea towel and roll the cake in it to cool, this will prevent the cake from breaking easily when rolled.
Nutrition information per portion
Calories: 412kcal | Carbohydrates: 36g | Proteins: 7g | Fats: 28g | Saturated fats: 16g
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