The holiday season is upon us and what better way to celebrate than with a decadent dessert that is sure to impress your guests. The Buche de Noel mit Maronencreme, also known as the Yule Log Cake with Chestnut Cream, is a classic French dessert that is perfect for any festive occasion. This recipe is not only easy to make but it’s also a showstopper that will leave your guests wanting more. So, let’s get started!
Ingredients:
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chestnut puree
- 1/2 cup unsalted butter, softened
- 1/2 cup confectioners’ sugar
- 1/4 cup heavy cream
- 1/4 tsp ground cinnamon
Instructions:
- Preheat the oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
- In a large bowl, beat the egg yolks and granulated sugar together until thick and pale yellow in color.
- Sift the flour, cocoa powder, baking powder, and salt together. Add to the egg yolk mixture and mix until well combined.
- In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the chocolate mixture until no white streaks remain.
- Pour the batter into the prepared pan and smooth out the top. Bake for 12-15 minutes or until the cake springs back when touched lightly.
- While the cake is baking, prepare the frosting. In a large bowl, beat the chestnut puree and butter together until smooth. Gradually add the confectioners’ sugar, heavy cream, and cinnamon until well combined.
- Remove the cake from the oven and let it cool for a few minutes. Invert the cake onto a clean kitchen towel dusted with confectioners’ sugar. Peel off the parchment paper and roll the cake up in the towel. Let it cool completely.
- Unroll the cake and spread a thin layer of the chestnut cream filling over the cake, leaving a small border around the edges. Roll the cake up tightly and transfer to a serving platter. Spread the remaining chestnut cream filling over the cake, using a fork to create bark-like ridges on the surface. Decorate with fresh berries and powdered sugar if desired.
- Refrigerate the Buche de Noel mit Maronencreme for at least an hour before serving.
Nutritional Information:
Each serving of Buche de Noel mit Maronencreme contains approximately:
- Calories: 320
- Protein: 5g
- Fat: 20g
- Carbohydrates: 30g
- Fiber: 2g
Cooking Time:
The total cooking time for this recipe is approximately 30 minutes.
Equipment:
- 10×15 inch jelly roll pan
- Parchment paper
- Large mixing bowl
- Hand mixer or stand mixer
- Wire rack
- Clean kitchen towel
- Serving platter
Serving Suggestions:
This dessert is best served chilled and can be garnished with fresh berries and powdered sugar for added presentation.
Variations:
If you prefer a different type of cream filling, you can substitute the chestnut cream with a chocolate ganache or whipped cream. You can also add different flavors to the cake such as orange zest or espresso powder.
Substitutions:
If you can’t find chestnut puree, you can substitute it with sweet potato puree or pumpkin puree. You can also use hazelnut flour instead of all-purpose flour to add a nutty flavor to the cake.
Storage:
The Buche de Noel mit Maronencreme can be stored in the refrigerator for up to 3 days. Cover it tightly with plastic wrap to prevent it from drying out.
Tips:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Don’t overfill the cake with the chestnut cream filling as it can cause the cake to crack when rolling it up.
- Chill the Buche de Noel mit Maronencreme for at least an hour before serving to allow the flavors to meld together.
Notes:
This recipe serves approximately 8 people and requires some preparation time, but the end result is well worth it.
Frequently Asked Questions:
What is Buche de Noel mit Maronencreme?
Buche de Noel mit Maronencreme is a classic French dessert that consists of a chocolate sponge cake rolled up with a chestnut cream filling and decorated to resemble a Yule log.
Can I make this recipe ahead of time?
Yes, you can make the cake and the chestnut cream filling ahead of time and store them separately in the refrigerator. When you’re ready to serve, assemble the cake and frost it with the chestnut cream filling.
Is this recipe gluten-free?
No, this recipe contains all-purpose flour which is not gluten-free. However, you can substitute the flour with a gluten-free flour blend if needed.
Personal Thoughts:
The Buche de Noel mit Maronencreme is a delicious and impressive dessert that is perfect for any holiday gathering. The combination of the chocolate sponge cake and the chestnut cream filling is a match made in heaven. This recipe requires some effort, but it’s worth it for the end result. I highly recommend giving it a try!