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1m read

Bûche De Noël

Buche De Noel
buchedenoel_Mobile 375x450

Benefits

Strength

Agility

Power

Type

Dessert

Servings

6 to 8

Total Time

1 1/2 hours

Ingredients

 

  • 1 & 1/8 cup milk
  • 3 eggs
  • 1 & 1/8 cupwhole wheat flour
  • 1 cup honey
  • 1 tablespoon corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • a pinch of salt
  • 1/4 cup coconut oil
  • 1 teaspoon vanilla extract

Filling

  • 1 & 1/8 cup cream cheese
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yoghurt
  • 1/3 cup honey
  • 1/8 cup milk - as needed for desired thickness

Frosting

  • 1 & 1/8 cup chocolate
  • 1 teaspoon vanilla extract
  • 1/4 cup  coconut oil
  • a pinch of salt

Step by step

 

Cake


1. Preheat oven to 355ºF degrees.


2. Grease a rimmed 14x18 in 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 0.2 in 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.