圣诞树干蛋糕（Bûche de Noël）
甜点3小时10 份中等关于此食谱
一款令人惊艳却容易制作的经典法国节日甜点——轻盈蓬松的巧克力海绵蛋糕卷，包裹着蓬松的淡奶油馅料，外层覆盖浓郁、软糖状的巧克力黄油霜
步骤说明
- 1
Preheat your Oven to ![375°F]. Grease a 10x15 inch Baking Sheet, line it with Parchment Paper, and grease the Parchment Paper too. Set aside. Lay a clean, lint-free Kitchen Towel flat on the counter and dust it generously with Unsweetened Cocoa Powder — this prevents the cake from sticking when you roll it.
- 2
In a Mixing Bowl, whisk together the sifted All-Purpose Flour, Unsweetened Cocoa Powder, Baking Powder, and Fine Salt. Set aside.
- 3
Separate the Eggs into two large Mixing Bowl. Beat the Egg yolks with ½ cup of the Granulated Sugar and the Vanilla Extract on high speed until the mixture is thick, pale yellow, and falls in ribbons from the beater — about 3–4 minutes. Set aside.
- 4
In a clean Mixing Bowl with clean beaters, beat the Egg whites on ^[medium speed] until foamy. Gradually add the remaining ¼ cup of Granulated Sugar and beat on ^[high] until stiff, glossy peaks form — about 3–4 minutes. Do not overbeat.
- 5
Gently fold the dry ingredients into the Egg yolk mixture using a Spatula until just combined. Then fold in one-third of the whipped Egg whites to lighten the batter, followed by the remaining whites in two additions. Fold gently — do not deflate the whites. The batter will be light and airy.
- 6
Spread the batter evenly into the prepared Baking Sheet using an Spatula, reaching all four corners. Bake for 10–12 minutes, until the cake springs back when lightly touched in the center and a toothpick comes out clean. Do not overbake — a dry sponge will crack when rolled.
- 7
Immediately upon removing from the Oven, run a Knife around the edges. Flip the hot cake directly onto the Unsweetened Cocoa Powder-dusted Kitchen Towel. Carefully peel off the Parchment Paper. Starting from a short end, roll the cake up tightly inside the Kitchen Towel. Place seam-side down on a Wire Rack and let cool completely — about 1 hour. Rolling it while warm is the key to preventing cracks later.
- 8
While the cake cools, make the filling. In a cold Mixing Bowl, beat the cold Heavy Cream, Powdered Sugar, and Vanilla Extract on ^[medium-high speed] until stiff peaks form — about 3 minutes. Do not overwhip. Refrigerate until ready to use.
- 9
Beat the softened Butter on ^[medium speed] until smooth and fluffy, about 2 minutes. Add the sifted Unsweetened Cocoa Powder, Powdered Sugar, Vanilla Extract, and Fine Salt. Mix on ^[low] to combine, then increase to ^[medium-high]. Add Heavy Cream one tablespoon at a time until the buttercream is smooth, spreadable, and holds its shape. It should be thick but not stiff. Set aside at room temperature.
- 10
Once the cake is completely cool, carefully unroll it from the Kitchen Towel — it's okay if it curls slightly, that's normal. Spread the whipped Heavy Cream filling evenly across the surface, leaving a ½-inch border on all edges to prevent overflow when rolling.
- 11
Re-roll the cake tightly (without the Kitchen Towel this time), using the Kitchen Towel to guide and support it. Place seam-side down on a serving platter or Baking Sheet lined with Parchment Paper.
- 12
Using a sharp serrated Knife, cut a 2-inch diagonal slice off one end of the log. Place this cut piece against the side of the log to create a 'branch' knot — this is the signature Yule log look. Secure it with a little buttercream if needed.
- 13
Spread the chocolate buttercream all over the log and the branch piece using an Spatula, covering the entire surface including the ends. Once covered, drag a Knife lengthwise along the buttercream in long, wavy strokes to create a realistic bark texture. Swirl the Knife in a circle on the cut ends to mimic tree rings.
- 14
Refrigerate the assembled log for at least 30 minutes to set the buttercream and allow the flavors to meld. Just before serving, dust lightly with Powdered Sugar to mimic snow, and garnish with Rosemary Sprigs and Cranberries if desired.
