Bûche de Noël
- Total Time
- 0:52
- Prep
- 0:30
- Cook
- 0:22
- Serves
- 16
- Difficulty
- Difficult
A regular Bûche de Noël may make you reach for the panic button. This cake uses a sweetened raspberry cream filling and meringue topping instead of buttercream.
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egg(s)6 large, separated
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cake flour½ cup(s)
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sugar⅓ cup(s)
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vanilla extract1 tsp
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orange zest1 Tbsp
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unsweetened orange juice2 Tbsp
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powdered sugar2 Tbsp
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Neufchâtel cheese8 oz
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jam½ cup(s), seedless raspberry
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heavy whipping cream¾ cup(s)
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egg white(s)4 large
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sugar½ cup(s)
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cornstarch1 Tbsp
- Heat oven to 375°F. Line jelly-roll pan with parchment paper; coat paper with cooking spray.
- In bowl with mixer on medium-high speed, beat 6 yolks until thick, 3 minutes. Combine with flour on low speed.
- In another bowl with mixer on medium speed, beat whites until frothy. Beat in 1/3 cup white sugar, a tablespoon at a time, until stiff and glossy. Stir in extract, zest and juice.
- Fold egg white mixture into yolks, one third at a time. Spread in prepared pan. Bake until golden brown, 12 minutes, or until cake springs back in middle when lightly touched. Dust with powdered sugar; invert cake on towel; peel off paper. Roll from long side in tea towel.
- For filling, in bowl with mixer on medium speed, cream Neufchãtel until smooth. Add jam, beating until combined. In another bowl with mixer on medium-high, whip cream until soft peaks form.
- Fold cream into raspberry mixture, one third at a time. Unroll cake, spread with raspberry mixture and re-roll. Place parchment on baking sheet and move filled cake to sheet, seam-side down. Cut triangular piece off one end of roll. Position piece against cake to form tree branch.
- For topping, heat oven to 425°F. In small bowl whisk 1/2 cup white sugar and cornstarch. In bowl with mixer on medium beat whites until frothy. Add sugar mixture 1 tablespoon at a time. Beat until stiff and glossy. Cover cake with meringue, dust with powdered sugar. Bake until edges of meringue begin to lightly brown, 10 minutes. Serve at room temperature.