Today is: 04/27/2024

Recipes

• Home
• Return to Recipe Index

---

• Appetizers
• Beverages
• Breads
• Breakfast
• Crockpot
• Desserts
  • Bars
  • Cakes
  • Candy
  • Cobblers
  • Cookies
  • Ice Cream
  • Parfaits
  • Pies
  • Puddings
  • Truffles
  • Other Desserts
• Eat_to_Live
• Fondue
• Gluten_Free
• Jelly
• Main Dishes
  • Beef
  • Chicken
  • Pork
  • Seafood
  • Turkey
  • Vegetarian
• Pasta
• Pickles
• Salads
• Sandwiches
• Side Dishes
• Snacks
• Soups
• Thanksgiving
• Healthy / Weight Loss
• Wedding

Other Helpful Ideas

Yule Log - Buche De Noel

Christmas Yule Log
My son, Alex, and I have been making this cake since January, 2000. My favorite part is cooking with him.

Recipe from Christmas with Southern Living 1999

Yield: 1 Yule Log 10 servings

Ingredients:

• 4 large eggs, separated
• 1/3 cup sugar + 1/3 cup sugar
• 2 TBSP water
• 1 tsp vanilla
• 1/2 cup ground pistachios + 1/3 cup for moss
• 1/2 cup sifted cake flour
• 3 TBSP cocoa
• 1/2 tsp cream of tartar
• Dash of salt
• 2 - 3 TBSP powdered sugar

Chocolate Buttercream

• 2 (1-ounce) squares unsweetened chocolate
• 2 (1-ounce) squares semi sweetened chocolate
• 1 cup butter, softened
• 4 cups sifted powdered sugar (1 box)
• 1/4 cup cocoa
• 1/4 cup milk
• 2 tsp vanilla

Directions:

1. Preheat oven to 375° F.
2. Grease bottom and sides of a 15" x 10" x 1" jellyroll pan; line bottom with waxed paper and grease and flour paper.
3. Beat egg whites in small bowl at high speed until foamy.
   • Add cream of tartar and salt; beat until soft peaks form.
   • Add remaining 1/3 cup sugar, 1 TBSP at a time, beating until stiff peaks form.
4. Beat egg yolks in large bowl at high speed 5 minutes.
   • Gradually add 1/3 cup sugar, beating well.
   • Add water and vanilla.
   • Fold in 1/2 cup ground pistachios.
   • Gradually fold in cake flour and cocoa.
5. Fold egg white mixture into egg yoke mixture.
6. Spread into pan.
7. Bake for 10 minutes or until top springs back when touched.
8. Sift powdered sugar onto a 15" x 10" rectangle dish towel.
9. When cake is done, immediately loosen from sides and tun out onto sugared towel.
10. Peel off wax paper.
11. Starting at narrow end, roll up cake and towel together; cool completely on wire rack, seam side down.
12. Make Chocolate Buttercream (3 3/4 cups)
    1. Microwave chocolate 2 minutes.
    2. Beat butter.
    3. Add chocolate, powdered sugar, and remaining ingredients.
    4. Beat until spreadable.
13. Unroll cake and remove towel.
14. Spread cake with half of Buttercream; carefully re-roll.
15. Cover and chill.
16. Cut a 1" thick diagonal slice from 1 end of cake roll.
17. Place cake roll on a serving plate, seam side down; position cut piece on top of cake to resemble a knot.
18. Spread remaining buttercream over cake.
19. Score frosting with the tines of a fork to resemble tree bark.
20. Top cake with chopped pistachios for moss.
21. Garnish with Meringue Mushrooms, bay leaves, and crab apples.