Ingredients

3 eggs
1 cup granulated sugar
1/3 cup water
1 teaspoon vanilla
3/4 cup all-purpose flour ( or 1 cup cake flour )
1 teaspoon baking powder
1/4 teaspoon salt
2/3 cup jelly or 2/3 cup jam
powdered sugar
chocolate or vanilla frosting
Buche De Noel (Jelly Roll-Yule Log) is a classic French dessert that is traditionally served during the holiday season. The cake is shaped like a log, complete with frosting that resembles bark. The interior is filled with sweet jam or jelly, making it taste as good as it looks. This dessert has been enjoyed for generations and has become a staple on holiday dinner tables worldwide.

Instructions

1.Preheat oven to 375 degrees Fahrenheit.
2.In a mixing bowl beat eggs at high speed until thick and lemon-colored.
3.Gradually add granulated sugar, beating until thick and creamy.
4.Stir in water and vanilla extract.
5.In a separate bowl, mix flour, baking powder, and salt; fold into batter.
6.Spread mixture evenly into a greased and floured 15x10x1-inch jelly roll pan.
7.Bake at 375 degrees Fahrenheit for 12-15 minutes, until golden brown.
8.Immediately loosen cake from edges of pan and turn cake out onto a towel dusted with powdered sugar.
9.Starting at the short end of cake, roll towel and cake together.
10.Cool on a wire rack.
11.Spread jelly or jam over cake, unroll cake and spread with frosting.
12.Reroll cake and frost the top and sides.
13.Use fork tines to create pattern resembling bark on log.
14.Store in refrigerator.

PROS

Buche De Noel is a traditional holiday dessert that is sure to impress your guests, it is visually stunning and delicious in flavor.

CONS

The preparation of Buche De Noel takes some time and effort, as well as knowledge of baking techniques.
It is not recommended for absolute beginners.

HEALTH & BENEFITS

Although Buche De Noel is not particularly healthy, it does contain some nutritional value. This dessert provides energy, fiber, and some essential vitamins and minerals. Eating in moderation can also promote overall well-being and satisfaction.

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