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1m read

Bûche De Noël

Buche De Noel
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Benefits

Strength

Agility

Power

Type

Dessert

Servings

6 to 8

Total Time

1 1/2 hours

Ingredients

 

  • 240ml milk
  • 3 eggs
  • 250g whole wheat flour
  • 200g honey
  • 20g corn starch
  • 5g baking powder
  • 5g baking soda
  • 1/2g salt
  • 60g coconut oil
  • 5g vanilla extract

Filling

  • 240g cream cheese
  • 5g vanilla extract
  • 50g Greek yoghurt
  • 80g honey
  • 20ml milk - as needed for desired thickness

Frosting

  • 240g chocolate
  • 1 teaspoon vanilla extract
  • 55g coconut oil
  • Pinch of salt

Step by step

 

Cake


1. Preheat oven to 180ºC degrees.


2. Grease a rimmed 35 x 45 cm pan with coconut oil. Line with one sheet of parchment paper. Grease lightly again. Sprinkle a tea towel with some coconut flakes in a 10 x 15” rectangle. Set aside.


3. Whisk the eggs with vanilla extract, coconut oil, honey and milk.


4. Add flour, corn starch, salt, baking powder, baking soda and whisk until smooth.


5. Transfer batter into prepared pan.


6. Bake for 15 to 18 min.

 

Filling

 

7. Blend everything together in the food processor.

 

8. Allow to cool in the pan for 3 minutes and then invert onto the prepared tea towel. Carefully peel off the parchment paper and with a very sharp knife, trim 1/2 cm of the cake from all of the edges. Working from a long side, fold the excess inch or so of the towel over the edge of the cake and carefully roll up.Unroll carefully. Gently spread with cream cheese filling.


9. Reroll and place seam side down on a serving platter.


10. Cut off both ends diagonally; position the cut pieces to resemble sawed off limbs. Position cut pieces as a log.

 

Frosting


11. Bathe the chocolate chips in water. Add milk, coconut oil, vanilla extract and salt.

 
12. Frost with chocolate frosting. Lightly drag a fork lengthwise down the trunk and cut branches to resemble bark.


13. Garnish as desired with sliced almonds, rosemary sprigs, cinnamon sticks, and shredded coconut.

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