Gingerbread Buche de Noel

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OH MY this one was fun to make, and what a beauty too!!  I feel like this baking group is pointing out what a sheltered life I have led!!  I have never tasted a yule log, let along bake one.  The whole thing was a new experience and wow did this recipe have some new and challenging tasks…it was so energizing to take it on!

Basically you have 4 steps: this yule log is a gingerbread cake rolled up around a praline and cream cheese filling with a marshmallow frosting topped with pralines.  The whole thing is made from scratch and the only item needed that wouldn’t be found in most kitchen’s is a candy thermometer which I had purchased some time ago for another recipe we baked.

Make the praline:

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Make and roll the cake:

This had an interesting step, not quite like using a double boiler, you whisk eggs and brown sugar in your stand mixer bowl while sitting IN a pan of simmering water until the mixture is very warm to the touch and then return to the stand mixer and whisk until thick and pale and doubled in volume.  It is a very light and airy batter and cake.

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Make the filling and assemble the cake:

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Make the marshmallow frosting:

This was a new experience: mix the sugar, cream of tartar, and water in a small saucepan.  Bring to a boil and cover for 3 minutes.  Uncover and attach a candy thermometer.  When the mixture reaches 235 degrees, begin beating the egg whites which are waiting in the stand mixer.  When the sugar gets to 242 degrees, add to the mixer which is on medium and whisk until the frosting cools to room temperature and you have a shiny marshmallow frosting.

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Frost the cake:

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I unfortunately don’t have a picture of the whole thing with pecans on the top as I sprinkled it as I cut it and gave it to my testers.  But this is what a piece looked like 🙂

2014-12-12 20.07.14I have to say, this would be a very impressive dessert to bring somewhere!  It is beautiful and very festive for the holidays!!  Everyone who tried this, which was a bigger group this time since it was so big, absolutely LOVED this…they RAVED about it!!…me not so much but what is new?!!  I loved baking it so that counts for something right haha!!  My husband’s comment was that it was the combination of all the parts that made this amazing…each piece was just good but together it was over the top. It would be a keeper!

16 thoughts on “Gingerbread Buche de Noel

  1. I think your slice photo looks great. I am glad that this recipe was a hit with most. We enjoyed it but not the filling so much. It is an impressive cake though and a great learning experience. Happy Holidays.

  2. Yours is great! And I agree there was a lot of learning going on when baking this. The only other cake roll I’ve made was a chocolate cake with chocolate mint ice cream as the filling and chocolate frosting. It’s also yummy, but not as spectacular in appearance as this bûche! I wonder what else we will learn while baking through “Baking Chez Moi”?

  3. Beautiful! Loved the frosting on this one.
    If you own a copy of Around My French Table, Dorie’s blueberry mascarpone roulade is worth checking out. That was very delicious (and a little less challenging – you only had to make the cake and the filling…)

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