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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Buche de Noel Recipe

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This recipe for Buche de Noel is from Nana's Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1/2 C flour (all-purpose)
1/3 C cocoa
1 tsp. baking powder
1/4 t. salt
4 eggs, separated
3/4 C sugar
1/2 tsp vanilla
1/2 tsp. almond extract

Filling:
1 cup whipping cream
3 T. sugar
1/2 tsp. vanilla

Frosting:
1/4 C butter, softened
3 T. milk
3 T. cocoa
2 C powdered sugar
1 tsp. vanilla
Directions:
Directions:
Grease 9 X 13 glass baking dish with waxed paper. Spray with cooking spray and set aside.
Mix flour, cocoa, baking powder and salt. Set aside.
Beat egg whites til foamy; add cream of tartar & salt, beating til stiff but not dry.Gradually add sugar, beating until high peaks form. Set aside. Beat egg yolks until light and lemon-colored. Stir in vanilla and almond extract. Fold yolk mixture into whites. Gradually fold in flour mixture. Spread batter evenly into prepared pan. Bake at 350 degrees for 10-12 mins (until firm).
Lightly spread powdered sugar in 10 X 15 rectangle on a linen towel. When cake is done, immediately loosen from sides of pan and turn out on sugar/ towel. Peel off waxed paper. Starting at wide end, roll up cake with towel and allow to cool in roll with seam side down.
When cool, carefully unroll to remove towel. Spread filling inside roll. Place on serving plate and frost with icing. Garnish with nuts or decorative icing.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 hours

 

 

 

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