Bûche de Noël

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of water until stiff. Gradually add 150 g 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. Carefully fold in.

2. 2

   Pour the sponge mixture onto a baking tray (32 x 39 cm) lined with baking paper, smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: unsuitable/ gas: level 3) for 10-12 minutes. Turn the sponge onto a damp tea towel sprinkled with 2 tablespoons of sugar, carefully peel off the baking paper. Let the sponge cake cool down. In the meantime, roughly chop the chocolate blocks and melt them on a hot water bath, let them cool down a little. Sift icing sugar. Beat the fat and icing sugar until creamy with the whisk of the hand mixer. Carefully fold the chocolate and rum into the buttercream. Spread 2/3 of the cream on the sponge cake and roll it up from the long side. Spread the rest of the buttercream all around. Make a tree trunk pattern with a knife. Cut a piece from the roll and place it on the main trunk as a branch.

3. 3

   Beat the fat and icing sugar until creamy with the whisk of the hand mixer. Carefully fold the chocolate and rum into the buttercream. Spread 2/3 of the cream on the sponge cake and roll it up from the long side. Spread the rest of the buttercream all around. Make a tree trunk pattern with a knife. Cut a piece from the roll and place it on the main trunk as a branch. Chill the tree trunk for about 1 hour. Before serving, dust with icing sugar if necessary

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
330 kcal

CARBS
34 g

FATS
20 g

PROTEINS
4 g