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Buch de Noel Recipe

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This recipe for Buch de Noel, by , is from HACKETT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jesse Daniel
Added: Sunday, November 1, 2009


5 eggs, separated
1/2 c. sugar
3 T. cocoa
1/2 c. sifted flour
1/2 t. salt
powdered sugar

Mocha Butter Cream:
3/4 c. butter
3/4 c. sifted p. powdered sugar
1 T. cocoa
1 T. instant coffee
2 egg yolks

Whipped Cream Filling:
1 cup heavy whipping cream
1/4 c. sugar

Preheat oven to 375. Grease a jelly roll pan and line with waxed paper. Grease the paper also.
Beat egg whites until stiff. Set aside. Beat egg yolks until lemon-colored. Add sugar and cocoa gradually, beating until thick. Add salt and flour carefully to the yolk mixture. Carefully fold yolk mixture into beaten egg whites. Pour batter into prepared pan; spread evenly. Bake 15 minutes, or until done. Cake will spring back when pressed. Loosen cake edges immediately; turn onto dish towel sprinkled with powdered sugar. Roll up cake from narrow end; cool.
In the meantime, prepare mocha butter cream: cream all ingredients except egg yolks then beat in egg yolks gradually. Set aside.
Prepare whipped cream filling. Set aside.

Unroll cooled cake. Spread with 1/2 c. mocha butter cream. Spread with whipped cream filling. Re-roll. Frost with remaining mocha butter.
Using a fork, make bark-like appearance in the frosting.
Refrigerate 24 hours. Let stand at room temperature 20 minutes before serving.

Number Of Servings:
Number Of Servings:




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