White Chocolate French Buche de Noel Recipe
A festive white chocolate-enrobed log cake provides a stunning dessert for the Christmas table.
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Instructions
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Preheat the oven to 400°F. Butter a 10x15-inch baking pan, line with parchment paper, and butter or spray the parchment.
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Beat eggs for 5 minutes until thick and foamy.
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Add sugar, vanilla extract, and salt; continue beating for 2 minutes.
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Fold flour into the whipped egg mixture, ensuring not to overmix.
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Gently spread the batter into the prepared pan and bake for 10 minutes until set.
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Invert the baked cake onto a clean, dry kitchen towel, peel off the parchment paper, and after 3 minutes, gently roll the cake in the towel from the 10-inch end. Let it cool completely.
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Melt white chocolate in a double-boiler, then let it cool.
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In a large bowl, beat softened butter, confectioners' sugar, and salt until smooth and fluffy.
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On low speed, add cream and vanilla, then beat on medium until fluffy again.
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Beat in the cooled melted white chocolate.
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Unroll the cooled cake and spread 2 cups of buttercream evenly on the inside, then gently re-roll it.
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Cut the cake roll ends diagonally and reattach them in the center with buttercream to create a branch.
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Cover the cake's exterior with remaining buttercream, using a knife or spatula to create a bark texture.
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Chill the cake before serving.