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Holiday Cheer: Buche De Noel Edition

The big day is upon us!  The house is decorated, the tree is lit, the presents are wrapped and the meal planning is well underway!  FoodFacts.com wanted to make sure that we showcase one of our favorite courses from the holiday feast – dessert!

No matter what your tradition, dessert will certainly play a big role in tomorrow’s meal.  And many home chefs look forward to putting their skills to work in the creation of a beautiful and tasty Buche de Noel (or Yule Log).  These cakes can truly be works of art – and banquets of holiday flavor.  Unfortunately as beautiful and flavorful as the cake may be, it’s also very rich and typically packs a big punch in the fat and sugar categories.  The traditional recipe for Buche de Noel contains:

Calories: 276
Fat: 17.7g
Saturated Fat: 10.4g
Sugar: 22.9g

We’re pretty sure we can do better, while still keeping this beautiful cake moist, flavorful and fun.

For the cake, you’ll need:

  • 5 large eggs
  • 3 tablespoon(s) unsalted butter
  • 2 teaspoon(s) organic vanilla extract
  • 1/2 cup(s) whole-wheat pastry flour
  • 1/2 cup(s) cake flour, sifted
  • 1/4 cup(s) unsweetened cocoa powder, sifted
  • 2/3 cup(s) sugar
  • 1/2 teaspoon(s) salt

For the filling and frosting, you’ll need

  • Organic Agave nectar
  • 1 tablespoon(s) instant espresso powder or coffee granules
  • 4 teaspoon(s) dried egg whites (see Tips), reconstituted according to package directions (equivalent to 2 egg whites)
  • 1/4 tspn creme of tartar
  • 1/4 tspn salt
  • 1 tspn vanilla extract
  • 1/2 cup(s) brewed coffee, room temperature or cold
  • 1/4 cup(s) organic half-and-half

 

Directions

  1. Cake: Preheat oven to 350 degrees. Line the bottom of a large (12-by-16 1/2-inch) rimmed baking sheet (half sheet pan) with parchment paper; coat the paper and pan sides with cooking spray. Place eggs (in the shell) in a stand mixer bowl or large mixing bowl, add warm tap water, and set aside to warm the eggs and bowl.
  2. Melt butter in a small saucepan over medium-low heat, swirling occasionally, until the white flecks of milk solids in the bottom of the pan start to turn golden brown, 4 to 8 minutes. Scrape into a medium bowl. Let cool to room temperature, then add 2 teaspoons vanilla. Set aside.
  3. Meanwhile, whisk whole-wheat flour, cake flour, and 1/4 cup cocoa in a medium bowl; set aside.
  4. Drain the water and break the eggs into the warmed mixing bowl. Add sugar and 1/2 teaspoon salt and beat with an electric mixer on medium-high speed until thick and pale light yellow, 5 to 15 minutes (depending on the power of your mixer). To test if it’s beaten well enough, lift the beater from the batter: as the batter falls off the beater into the bowl, it should mound for a moment on the surface.
  5. Gently fold the flour mixture into the egg mixture with a whisk, in two additions, until just incorporated. Gently fold about 1 cup of the batter into the reserved butter. Then gently fold the butter mixture into the bowl of batter with a whisk until just incorporated, being careful not to overmix. Spread the batter evenly in the prepared baking sheet, spreading completely to the sides.
  6. Bake the cake until puffed and a toothpick inserted in the center comes out with a few moist crumbs attached, 8 to 12 minutes. Cool in the pan on a large wire rack for 10 minutes. Gently run a knife around the edges and turn the cake out onto the rack; remove the parchment and let cool completely. Once cool, cover with 2 overlapping pieces of plastic wrap and a clean, damp kitchen towel to prevent it from drying out. (The cake can be held this way for up to 4 hours before assembling the Yule Log.)
  7. To prepare filling and frosting: Bring 2 inches of water to a simmer in the bottom of a double boiler. Combine agave nectar, instant coffee, reconstituted egg whites, cream of tartar, and 1/4 teaspoon salt in the top of the double boiler. Beat with an electric mixer on medium speed until well combined, about 1 minute. Place over the simmering water and beat on high speed until the frosting is glossy and has the texture of very thick shaving cream, 5 to 10 minutes. Remove from the heat and beat in 1 teaspoon vanilla until just combined.
  8. Leaving the towel and plastic wrap over the cake, invert it onto a work surface with a long edge nearest you. The towel will now be on the bottom, with the plastic wrap directly beneath the cake. Combine coffee and half-and-half in a small bowl. Brush the top of the cake with the coffee mixture; let it soak in and continue brushing on more until all of it is absorbed.
  9. Spread about two-thirds of the frosting evenly over the cake. Using the plastic wrap, lift the long edge and roll the cake into a log lengthwise. Cut a 3 to 4-inch “branch” off one end at an angle. Place the longer log on a serving platter, seam-side down. Use a little frosting to attach the branch to the main log. Cover the cake and branch with the remaining frosting. Make decorative ridges in the frosting with a fork to resemble bark. Let the cake stand at room temperature for at least 30 minutes or up to 2 hours. Or refrigerate, uncovered, for up to 1 day.

Here’s how the nutrition facts stack up for the revamped recipe:

Calories:  178
Fat: 5g
Saturated Fat: 3g
Sugar: 8g

 

That’s a pretty significant difference.  It’s important to remember, especially around the holidays, that we can enjoy our favorite meals – and desserts.  We can all find lighter versions of much-loved traditional foods that don’t sacrifice flavor and will help to make our holidays happy and memorable!

FoodFacts.com wishes everyone in our community the happiest of holidays and a healthy and prosperous new year!

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