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This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.
Ingredient List for 8 servings:
Biscuit
3
Egg whites
70
gr
Sugar
2
Egg yellows
40
gr
Starch
40
gr
Flour
1
teaspoon
Icing sugar
1
jar
Jam
Chocolate
200
gr
Dark chocolate
180
gr
Butter
3
Eggs
30
gr
Sugar
Oven temperature:
200 degrees Celsius
Instructions:
Biscuit
Whip the egg whites to a hard foam. Add the sugar.
Stir the egg yellows and the starch together and add it with the egg whites and the sugar.
Spread it out on a baking paper using a spatula.
Powder the icing sugar on top.
Preheat the oven at 200 degrees Celsius.
Bake the cake bottom for 10 minutes. Take it out and let it cool down.
Melt the jam in a casserole and spread it out on a baking paper. Let it cool down completely.
Spread it over the biscuit.
Chocolate
Melt the chocolate slowly in a water bath. Mix it with the butter.
Mix the egg whites and the egg yellows to hard foam in two different bowls, and mix it gently in to the batter.
Spread half of the chocolate mousse evenly on top of the jam.
Cut the cake in 6 pieces.
Place one cake on top of another one. Cover with the rest of the chocolate mousse.
Make nice pattern and decorations on top of the cakes.
Place them cold until it is time to serve.
A selection of recipes from the same country.
This recipe is from
France
Wheat flour crêpes in lower Brittany or buckwheat galettes in upper Brittany are eaten with eggs, ham, sausage or cheese... or simply what you prefer. It is usual to drink a typical cider from Brittany to the crepes.
A salty cake with olives and ham, that is best served cold. This cake is not to eat as dessert but as a starter, appetizer, mingle food or to bring on apicnic. Also called Savory cake or French cake salé.
A homemade French buche de Noël with a Scandinavian saffron taste, as saffron is popular for desserts during Christmas. Not the most traditional log you will find but the saffron sponge cake with white and dark chocolate mousse enhances the flavor nicely. If you get some cake bottom left after decoration the log, why not serve it on the side of the cake as small treats.
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