Buche noel mary berry

buche noel mary berry

Buche de Noel, also known as Yule log cake, is a traditional French dessert that is often served during the Christmas season. Mary Berry’s recipe for Buche de Noel features a light and fluffy sponge cake rolled with cream and jam filling, then decorated to look like a festive yule log. The recipe calls for simple ingredients such as eggs, sugar, flour, butter and chocolate ganache frosting which are combined in stages to create this delicious holiday treat. Mary Berry’s Buche de Noel recipe is sure to impress your guests at any Christmas gathering!

Why people also love buche noel mary berry

People love Mary Berry’s Buche de Noel recipe for a few reasons. Firstly, it is a classic and traditional dessert that is perfect for the holiday season. Secondly, the sponge cake is light and fluffy which makes it easy to roll with the cream and jam filling without breaking apart. Thirdly, the chocolate ganache frosting adds a rich and indulgent flavor to this already delicious dessert. Lastly, the decoration of this dessert as a festive yule log makes it visually appealing and perfect for serving at Christmas gatherings or parties.

Ingredients:

• 4 large eggs
• 100g caster sugar
• 65g self-raising flour, sifted
• 40g cocoa powder, sifted

For the filling:

• Strawberry jam or raspberry jam
• 300ml double cream

For the chocolate ganache frosting:

• 150g dark chocolate (70% cocoa solids), broken into pieces
• 150ml double cream

Instructions:

1. Preheat your oven to gas mark 6/200°C/fan180°C. Grease a Swiss roll tin with butter and line it with baking parchment.
2. Whisk together eggs and sugar in a large mixing bowl until pale, fluffy and doubled in volume using an electric mixer.
3. Sift over flour & cocoa powder then fold gently with a spatula until the mixture is combined.
4. Pour the mixture into your prepared tin and smooth it out evenly with a palette knife or spatula.
5. Bake in the oven for 10-12 minutes, or until springy to touch.
6. While still warm, turn out onto another sheet of baking parchment dusted with caster sugar then carefully peel off the lining paper from underneath.
7. Roll up tightly from one short end along with the sugared parchment paper and leave to cool completely on a wire rack.
8. For filling: whip cream until thickened but still soft peaks form; unroll sponge cake & spread jam over it before spreading whipped cream over top using a palette knife/spatula
9. Roll back up again (without sugared parchment) starting at same short end as before while gently pressing down on roll so that it’s tight but not too tight.
10. For the chocolate ganache frosting: melt dark chocolate in a heatproof bowl over a pan of simmering water, then remove from heat and stir in double cream until well combined.
11. Let the mixture cool for 15-20 minutes before spreading it evenly over your Buche de Noel using a palette knife or spatula.
12. Use a fork to create bark-like texture on the surface of your cake by dragging it along its length.
13. Decorate with holly leaves made out of fondant icing or fresh mint leaves, dust with icing sugar snow & serve chilled!

Quick Facts

• Prep Time: 20 minutes
• Cook Time: 12-15 minutes
• Total Time: 32-35 minutes
• Difficulty: Medium-High (due to rolling and assembling the cake)
• Yield: One large Buche de Noel cake

Equipment Needed:

• Swiss roll tin (approx. 30x20cm)
• Baking parchment
• Electric mixer
• Palette knife or spatula
• Wire rack

Servings Suggestions:

• Serves 8-10 people as a dessert or snack
• Can be cut into smaller slices if needed

Expert Tips & Tricks:

• Make sure to sift your flour and cocoa powder to ensure they are well combined and evenly distributed.
• Don’t overmix the batter, as this can cause the cake to become dense.
• When rolling the cake, use a gentle touch and don’t press too hard, as this can cause it to break or crack.
• To achieve a smooth ganache frosting, make sure to let it cool for at least 15-20 minutes before spreading it over the cake.

Nutrition Information (per serving):

• Calories: approximately 250
• Fat: 12g
• Saturated fat: 8g
• Carbohydrates: 35g
• Sugar: 25g
• Protein: 4g

Presentation: This Buche de Noel is perfect for special occasions like Christmas or holidays. You can decorate it with holly leaves made out of fondant icing or fresh mint leaves, dust with icing sugar snow, and serve chilled. It’s also a great centerpiece for your dessert table, and you can serve it on a decorative platter or cake stand to showcase its beauty.

Variations and substitutions you can try for buche noel mary berry

Variations:

1. Fruit-flavored filling: Instead of using whipped cream as a filling, try making a fruit-flavored mousse or curd to add more flavor to your cake. Raspberry or lemon would be great options.
2. Chocolate sponge with white chocolate frosting: For a twist on the classic recipe, use a chocolate sponge instead of vanilla and frost it with white chocolate ganache instead of dark.
3. Gingerbread spice sponge: Add gingerbread spices like cinnamon, nutmeg, cloves, and ginger to your batter for a festive twist.
4. Chestnut puree filling: Mix chestnut puree into whipped cream for an earthy flavor that pairs well with the sweetness of the cake.
5. Hazelnut praline topping: Crushed hazelnuts and caramelized sugar can be sprinkled on top of the frosting to add a crunchy texture and nutty flavor.

Substitutions:

1. Gluten-free flour: If you need to make this recipe gluten-free, substitute regular flour with a gluten-free flour blend.
2. Dairy-free whipped cream: Use coconut cream or soy-based whipped topping instead of heavy whipping cream if you’re looking for a dairy-free option.
3. Vegan sponge cake: Substitute eggs with flaxseed meal mixed with water, use almond milk instead of regular milk, and vegan butter in place of traditional butter for a vegan version of the sponge cake.
4. Maple syrup ganache frosting: Instead of using dark chocolate ganache, try making a maple syrup flavored one by mixing together maple syrup and coconut oil until smooth.
5. Fruit toppings: Top your Buche de Noel with fresh berries or sliced fruit for a healthier option. You can also use jam or preserves as a filling instead of whipped cream to add more fruit flavor.

Recommendations and notices:

1. Make sure to follow the recipe instructions carefully, as this cake requires precise measurements and timing.
2. Use room temperature eggs when making the sponge cake batter, as cold eggs can cause the mixture to curdle.
3. When rolling up the sponge cake, use a clean tea towel or parchment paper dusted with icing sugar to prevent sticking.
4. Allow enough time for your ganache frosting to cool before spreading it on top of your rolled-up sponge cake.
5. To make sure your whipped cream filling is stable and won’t deflate, add a stabilizer like gelatin or cornstarch while whipping it up.
6. Decorate your Buche de Noel creatively with festive decorations like holly leaves made out of fondant icing or fresh mint leaves dusted with powdered sugar
7. Store your Buche de Noel in the refrigerator until ready to serve, as it contains perishable ingredients like whipped cream and ganache frosting.
8. If you want to make this recipe ahead of time, you can freeze the rolled-up sponge cake before adding the filling and frosting. Thaw it out in the refrigerator overnight before decorating and serving.
9. Don’t be afraid to experiment with different flavors and fillings for your Buche de Noel! Try incorporating seasonal spices or fruits into your recipe for a unique twist on this classic dessert.
10. Finally, enjoy making this festive treat with friends and family during the holiday season!

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