The Buche de Noel is a french cake usually served during Christmas. Let your family enjoy this delicious holiday treat with ingredients found at your local grocery store.

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Ingredients

CHOCOLATE SPONGE:
3/4 cup +1 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/3 cup unsweetened Dutch-processed cocoa powder, sifted
1/4 tsp iodized fine salt
6 pc MAGNOLIA BROWN EGGS
2/3 cup sugar
1 tsp vanilla extract
rum for drizzling
COFFEE BUTTERCREAM:
1/2 cup MAGNOLIA BROWN EGGS, use egg whites only
1 cup sugar
1-1/2 cups MAGNOLIA GOLD BUTTER UNSALTED, softened
2 tbsp SAN MIG COFFEE 100% PREMIUM INSTANT COFFEE
2 tbsp dark rum
MUSHROOM MERINGUE:
1/2 cup MAGNOLIA BROWN EGGS, use egg whites only
1/4 tsp calamansi juice or lemon juice
1 cup sugar
cocoa powder
melted chocolate
gum paste Christmas Holly (optional)
GARNISH:

Procedure

CHOCOLATE SPONGE:

1.      Preheat oven to 350°F. Grease and line with baking paper a 12” x 16” x 1” rectangular pan. Set aside.

2.      Sift flour, salt and cocoa 3 times. Set aside.

3.      Put eggs and sugar in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until mixture is lukewarm. Transfer the bowl in the mixer and beat on highest speed for 10 to 15 minutes until a ribbon forms.

4.      Carefully fold in dry ingredients. Spread batter on prepared pan. Bake for 15 to 18 minutes or until well risen and center is firm to touch. Be careful not to over bake otherwise it will be very hard to roll.

5.      Loosen cake from sides of pan and slide it, still stuck to the paper. Transfer to a work surface to cool. Drizzle with rum.

 

COFFEE BUTTERCREAM:

1.      Whisk egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until sugar is dissolved and egg whites are lukewarm to touch. Attach the bowl to the mixer and whip with a whisk on medium speed until cooled.

2.      At low speed, gradually add butter and continue beating until smooth. Dissolve coffee in rum. Beat into butter cream.

 

MUSHROOM MERINGUE:

1.      In the bowl of the mixer, whip egg whites with calamansi juice and sugar at high speed until stiff peaks form. Do not overwhip. Transfer meringue on a piping bag with 1/2” round tip.

2.      To make mushroom caps, pipe out mounds, approximately 1” in diameter, on a cookie sheet lined with baking paper. Use about 2/3 of meringue. For mushroom stems. Attach a piping tube with a 1/4” opening in another piping bag. Put remaining meringue inside prepared bag and pipe about 1” lengths.

3.      Bake at 215°F or until dry, for approximately 2 hours. Let cool and store in an airtight container if you want to store them.

4.      With the tip of a paring knife, drill a small hole in the back of mushroom caps.

5.      With a medium mesh strainer, sift cocoa powder lightly over the caps to create large dots of cocoa powder.

6.      Place melted piping chocolate in a piping bag. One at a time, pipe chocolate into the hole and push meringue stem into chocolate.

 

ASSEMBLY:

1.      Turn chocolate sponge over in another sheet of baking paper.

2.      Spread layer with half of butter cream. Roll the cake into a tight cylinder. Transfer to a cookie sheet and refrigerate. Reserve remaining butter cream for outside of the roll.

3.      Unwrap the cake. Trim ends diagonally starting the cuts 2 inches away from each end.  Position larger cut piece of buche with reserved butter cream, making sure to curve around protruding stump. Streak butter cream with a fork or cake bomb to resemble a bark. Decorate with meringue mushrooms and gum paste Christmas Holly.

 

Makes 8 to 10 servings.


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