Cinnamon Brandy Bûche de Noël
A CHRISTMAS DESSERT
A slice of cake is perfect to be served with a scope of vanilla ice cream.
The burning of a yule log is an ancient Celtic tradition celebrating the winter solstice by burning a large tree trunk on the shortest day of the year.
In French culture, revised Bûche de Noël is believed to have stemmed from a feudal tax taken at Christmas called ‘right of the log’. Peasants were required to bring a large piece of wood to the feudal lord manor’s house and years later blessed their own homes with a log, where the log was decorated with ribbons, and greenery and sometimes sprinkled salt, oil and wine before burning the log for several days.
Ralahami Cinnamon and Brandy- Christmas must have flavours, makes this Bûche de Noël a required Christmas centerpiece.
Serves 10-12 persons
The burning of a yule log is an ancient Celtic tradition celebrating the winter solstice by burning a large tree trunk on the shortest day of the year.
In French culture, revised Bûche de Noël is believed to have stemmed from a feudal tax taken at Christmas called ‘right of the log’. Peasants were required to bring a large piece of wood to the feudal lord manor’s house and years later blessed their own homes with a log, where the log was decorated with ribbons, and greenery and sometimes sprinkled salt, oil and wine before burning the log for several days.
Ralahami Cinnamon and Brandy- Christmas must have flavours, makes this Bûche de Noël a required Christmas centerpiece.
Serves 10-12 persons
40 mins.
Preparation
12 mins
Baking
30 mins
Resting
Cake Ingredients
- 6 eggs- separated
- 65g plain flour
- 100g caster sugar
- 50g caster sugar
- 30g cocoa powder
- 10g Ralahami Ground Cinnamon
- ¼ tsp. salt
Brandy Cream Filling Ingredients
- 250ml double cream
- 50g icing sugar
- 3 tsp. Ralahami Ground Cinnamon
- 3 tbsp. Brandy
Buttercream Frosting Ingredients
- 200g unsalted butter
- 300g icing sugar
- 100g cocoa powder
- 2-4 tbsp. Brandy
Extras
- Icing sugar
- Christmas inspired decorations for the cake
Utensils
- Swiss Roll baking tray
- Baking parchment paper
- Large Mixing Bowls
- Hand-held Whisk
- Standing Whisk
- Tea Towel
- Spatula
- Flour sifter
Instructions
1.
Preheat the oven to 160° (fan oven) or 180°C.
Line a swiss roll tin with baking parchment paper.
2.
- 6 eggs- separated
Separate the eggs into 2 mixing bowls.
3.
- 6 egg yolks
- 100g caster sugar
On medium speed beat the egg yolks until creamy.
Gradually add spoonfuls of caster sugar and continue beating.
4.
- 65g plain flour
- 30g cocoa powder
- 10g Ralahami Ground Cinnamon
- ¼ tsp. salt
In a separate bowl, sift the plain flour.
Add the cocoa powder, cinnamon and salt and mix a little.
5.
Add spoonfuls of the the flour mixture and continue beating on low speed till the flour has incorporated into the mixture.
6.
- 6 egg whites
- 50g caster sugar
In a clean mixing bowl, whisk the egg whites, till soft peaks form.
Gradually add spoonfuls of caster sugar and continue beating.
7.
Fold in the egg whites into the egg yolk and flour mixture.
8.
Pour the cake batter into the prepared cake tin.
Bake the cake for 12 minutes.
9.
- Icing sugar
Sprinkle icing sugar onto a clean kitchen towel.
10.
Insert the warm cake onto the tea towel and peel off the parchment paper.
At the edge of the cake, carefully cut a line (but not too deep) and roll the cake.
11.
- 250ml double cream
- 50g icing sugar
- 3 tsp. Ralahami Ground Cinnamon
- 3 tbsp. Brandy
To make the brandy cream filling: whip the double cream with icing sugar and cocoa powder.
Add the cinnamon and brandy and mix well.
*Alter the cinnamon and brandy quantity to suit your preference.
12.
Carefully unroll the cake and evenly spread the cream filling onto the cake.
Roll the cake, making sure its tighly rolled and place the cake on a tray or plate.
13.
Diagonally cut a small piece of the cake, and place the cut piece of cake on the side of the main log- making a ‘Y’ shape log.
Set the cake aside and make the buttercream frosting.
14.
- 200g unsalted butter
- 300g icing sugar
- 100g cocoa powder
- 3-4 tbsp. Brandy
To make the frosting: on low speed, beat the butter and gradually add the icing sugar.
Add the cocoa powder and brandy and continue beating.
*Alter the quantity of brandy to suit your preference.
15.
Frost the cake.
Run a fork along the frosting- adding character to the Yule Log.
Decorate the Yule Log as you wish.
16.
Enjoy!
Have you tried this recipe?
Mention us @ralahamivillage and tag #ralahamicinnamon #ralahamichristmas
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