Raspberry Yule Log Bûche de Noël Recipe
  1. For the Cake:
  2. Preheat oven to 425°
  3. Spray or Butter a 9×13 inch jelly ban, line with parchment
  4. In a medium bowl, whisk together flour, cornstarch, cocoa powder, baking powder, and salt, set aside.
  5. Beat 4 egg whites and 1/4 tsp cream of tarter on medium-high speed until foamy and wet, soft peaks form (about 2-3 minutes).
  6. Gradually add 1/4 cup and 1 TBSP sugar to egg white mixture and beat until stiff peaks form (about 3 minutes), set aside.
  7. In a separate bowl, beat 5 egg yolks, vanilla, 1/4 cup sugar plus 1 TBSP on medium-high for 4 minutes.
  8. Fold in half of the flour mixture into the egg yolk mixture until fully incorporated. Repeat with remaining half of flour mixture.
  9. Gently fold in the egg white mixture with light, long folds.
  10. Gently pour batter into prepared pan, being careful not to ruin the air bubbles.
  11. Bake 7-8 minutes, until the cake springs back when lightly pressed.
  12. Sprinkle powdered sugar on a clean dish towel.
  13. Sprinkle immediately with powdered sugar.
  14. Scour the edges of the cake.
  15. Flip cake over onto powdered dish towel.
  16. Peel away the parchment paper inch by inch.
  17. Gently roll up the sponge cake from the short side, towards the other short side with the towel as you go.
  18. Set aside and allow cake to cool inside the towel.
  19. For the Chocolate Ganache:
  20. Place 9 oz Bittersweet or Unsweetened Chocolate in medium size bowl.
  21. Heat 1 cup SMITH’s Heavy Whipping Cream over medium-high heat until it reaches a boil, remove from heat.
  22. Pour heated whipping cream over chocolate and allow to sit 1-2 minutes to melt chocolate.
  23. Whisk the chocolate until smooth and creamy.
  24. Refrigerate 15 minutes before use.
  25. For the Filling:
  26. In large mixing bowl, whisk together SMITH’s Whipping Cream, 3/4 cup powdered sugar and almond extract.
  27. Beat until stiff peaks form, about 5 minutes.
  28. Once cake has cooled, unroll.
  29. Spread whipped cream filling evenly over cake.
  30. Sprinkle halved raspberries on top.
  31. Gently roll the cake in the same direction as before into a log shape.
  32. Place on serving platter.
  33. Cut a diagonal slice from one end of the cake and attach to one side of the log (acting as a branch off of your log).
  34. Frost the log with chocolate ganache, covering one end of the yule long, leaving one end and end of branch exposed with whipped cream spiral revealed.
  35. Run tines of a fork down the log to looks like bark.
  36. Decorate with additional raspberries and mint leaves (optional).
  37. Refrigerate until ready to serve.
  38. Sprinkle with powdered sugar before serving.
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