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The 2 Planners

Together, enjoying the world! Cooking | Traveling | Living

White Bûche de Noël (Yule Log Cake) Recipe

We decide to give a twist to this Buche de Noel recipe! So we guess it snowed 😍

07.01.21

If you wonder why we make so many gluten-free desserts, is because my big sister (Richie) is celiac, so she can't eat gluten! In the beginning, it gave us a real headache when was time to go to the kitchen! All of us, in the family, had to learn how to do things and be careful to not let other stuff get contaminated! She only got this condition when she reached 25 years of age!

Now we got used to it! Just have to go around some recipes and make it work! The best part is that we still manage to have fun!

White Bûche de Noël (Yule Log Cake) Recipe - the2Planners

Ingredients - Cake:

6 Large Eggs Separated
120g Granulated Sugar
1 tbsp Granulated Sugar
50g Cocoa Powder
Pinch of Salt
½ tsp Vanilla

Ingredients - Filling:

250g Mascarpone Cheese
80g Powdered Sugar
200mL Cream
1 tsp Vanilla
50g Roasted Hazelnuts

Ingredients - Roof:

100g Cream Cheese
80g Powdered Sugar
200ml Cream

White Bûche de Noël (Yule Log Cake) Recipe - the2PlannersWhite Bûche de Noël (Yule Log Cake) Recipe - the 2 PlannersWhite Bûche de Noël (Yule Log Cake) Recipe - the2PlannersWhite Bûche de Noël (Yule Log Cake) Recipe - the 2 PlannersWhite Bûche de Noël (Yule Log Cake) Recipe - the2PlannersWhite Bûche de Noël (Yule Log Cake) Recipe - the 2 Planners

Recipe - Cake:

1. Preheat the oven to 180ºC.

2. Beat the egg yolks with the sugar until you get a yellowish mixture.

3. Add the cocoa and mix until combined.

4. Wishk the egg whites with 1 tbsp of sugar until you get firm peaks

5. Add the whisked egg whites to the previously made mixture.

6. Pour the dough into a rectangular shape oven tray with parchment paper.

7. Place in the oven at 180ºC | 356ºF between 10-15min.

8. Let the cake cool for 10 minutes and, with the help of a towel dusted with powdered sugar, wrap the cake in its final shape

Recipe - Filling:

1. Beat the mascarpone cheese with the powdered sugar and vanilla, until a velvety mixture is obtained.

2. Add the cream, and whisk until firm peaks are reached.

3. Roll out the cake and spread the filling over the entire surface of the cake.

4. Roll the cake again and let it rest.

Recipe - Topping:

1. Beat the cream cheese with the powdered sugar and vanilla until a velvety mixture is obtained.

2. Add the cream, and beat until firm peaks are reached.

3. Spread the icing over the entire cake and it's ready to serve.

Tip: you should make this cake 12-24h in advance, in order to have a more moist cake.

White Bûche de Noël (Yule Log Cake) Recipe - the2Planners

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