Bouche de Noel

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 4 tablespoons of water until stiff. Gradually add sugar and vanillin sugar. Then stir in the egg yolks one by one. Mix flour, cornstarch and baking powder and sieve onto the egg foam.

2. 2

   Loosely fold in. Spread the sponge cake mixture evenly on a baking tray lined with baking paper. Bake in the preheated oven (electric: 200 ° C -225°C/ gas: level 3-4) for 9-12 minutes. In the meantime, sprinkle a kitchen towel with sugar.

3. 3

   Remove the finished sponge cake from the edge of the baking tray with a knife and immediately turn it over onto the kitchen towel. Carefully remove the baking paper and cover the sponge cake with a damp tea towel. Let it cool down well.

4. 4

   For the buttercream, take 8 tablespoons off the milk and mix the pudding powder and sugar. Bring the remaining milk to the boil, then add the pudding powder while stirring. Bring to the boil again.

5. 5

   Pour into a bowl, cover with cling film and leave to cool (pudding should preferably be prepared the day before). Whip room-warm butter in a food processor until creamy-white.

6. 6

   Stir in cocoa powder. Then stir in the cooled chocolate pudding by the spoonful. Spread almost half of the chocolate butter cream on the sponge cake and roll it up from the long side using the tea towel.

7. 7

   Wrap in the tea towel and put in a cool place for about 1 hour. Leave the rest of the buttercream at room temperature (but not too warm). In the meantime form 9 holly leaves from the marzipan mixture.

8. 8

   Pour the buttercream into a piping bag with a star nozzle. Remove the sponge roll from the cloth, cut off a piece and place it on the main stem as a branch. Lift it onto a plate and spray the sponge roll evenly with butter strips.

9. 9

   Refrigerate for at least 2 hours. Before serving, decorate with the marzipan leaves and the love beads. Results in about 20 slices.