Tiramisu-Inspired Buche de Noel
Smooth and velvety tiramisu cream is an inspiration for making this traditional/annual Christmas Buche de Noel Cake.
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Ingredients
For Chiffon Sponge
- 1 cup cake flour
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 6 egg yolks
- 6 egg whites
- 1 cup sugar divided
- 1 teaspoon vanilla
- 2 tablespoons almond oil or any neutral oil
For Tiramisu Cream
- 100 gram butter
- 100 gram sweetened condensed milk
- 200 gram mascarpone cheese
- 1 tablespoon cocoa powder
- 1 teaspoon instant coffee
- 1 cup whipping cream
- 1 tablespoon powdered sugar
For frosting
- 1/2 cup cream
- 1/2 cup semisweet chocolate
Instructions
For the Chocolate Chiffon Cake:
- Preheat the oven to 375°F (185°C). Grease a 12x17-inch baking sheet, line it with parchment paper and grease the parchment paper (on both sides).
- In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt set it aside.1 cup cake flour, 3 tablespoons unsweetened Dutch-process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon salt
- Carefully separate the yolk and egg whites and put them in separate bowls.
- In a large mixing bowl (standing mixer bowl), add the egg whites and whip them until frothy. Gradually add ½ cup of sugar and continue beating until stiff peaks form (5-6 minutes).6 egg whites, 1 cup sugar
- Scrape the egg whites into a clean bowl and use the same large bowl to whip the egg yolks.
- First, break the egg yolks with your whisk or beaters, then add the rest of the sugar. Continue beating until it has doubled in volume (6-7 minutes).6 egg yolks
- Incorporate the oil and vanilla extract.1 teaspoon vanilla, 2 tablespoons almond oil
- Fold a third of the egg whites into the yolks, and then half of the flour mixture. Add the second third of the whites, then the rest of the flour, fold until fully combined (until no egg white or cocoa flour mixture streaks remain.)
- Spread the batter evenly on the prepared pan.
- Bake for 18-20 minutes or until the cake springs back when gently pressed in the center. Generously dust the top of the cake with cocoa powder, and drape the tea towel over it. Using a wire rack, put it against the towel and flip the sheet pan and wire rack as a whole unit to invert the cake.
- Remove the sheet pan, and carefully peel off the parchment paper. Dust the other side of the cake with cocoa powder and using the towel start rolling the log from the short edge.
- Place the log seam side down and let it cool completely for about 1 hour.
Tiramisu Buttercream
- Beat the softened butter until silky and smooth. Gradually add the condensed milk one scoop at a time and whisk until fully incorporated.100 gram butter, 100 gram sweetened condensed milk
- Sift the cocoa powder, and instant coffee.1 tablespoon cocoa powder, 1 teaspoon instant coffee
- Beat in the mascarpone cheese one tablespoon at a time until fully combined.200 gram mascarpone cheese
- In a separate bowl whip the chilled whipping cream. Add a tablespoon of powdered sugar until the cream just holds stiff peaks, but don’t over-whip.1 cup whipping cream, 1 tablespoon powdered sugar
- Using the spatula, fold the whipped cream with the mascarpone mixture. Use immediately or store in the refrigerator until ready to assemble the cake.
Ganache
- Warm ½ cup of the cream and stir in ½ cup of the chocolate.1/2 cup cream, 1/2 cup semisweet chocolate
- Whisk until the chocolate is melted.
- Let it cool down for 15-30 minutes until it thickened and not runny.
Assembling Yule Log Cake
- Unroll the chiffon sheet cake and spread the tiramisu cream evenly on the sheet. Keep ½ cup to spread on top of the roll.
- Roll the cake in a same direction and place on a cake board seam side down.
- Spread the reserved tiramisu cream on top and sides of the role.
- Chill the cake for at least 20 minutes.
- Cut off the ends of the cake to reveal the spiral.
- Using an offset spatula spread the ganache on top. It should be soft and spreadable.
- With a fork or a pastry comb make the zigzag bark alike patterns.
