Bûche de Noël 2022
For the cake4 large eggs, whites separated from the yolks
100 g sugar, split into 75 g and 25 g
1/4 tsp cream of tartar powder or vinegar
1 tsp corn starch
1/4 tsp salt
1/2 tsp vanilla extract
2 tbsps oil
40 g gluten-free flour
40 g cocoa powder
1/4 tsp xanthan gum
For the filling
90 ml double cream
75 g icing sugar, sifted
1/4 tsp vanilla
1/4 tsp salt
2 tbsp instant coffee granules dissolved in 2 tbsp cream, cooled
150 g mascarpone cheese
For the ganache frosting
200 g dark chocolate, in chunks25-30 g unsalted butter (12.2023 not needed)
150 ml whipping or double cream
1-2 tbsps of honey
1-2 turns of sea salt grinder (or tiny pinch of sea salt)
Preheat the oven at 180C. Grease a large baking tray (mine is 38cm x 26 cm) and line a parchment paper on top.
To make the cake, beat egg yolks with 25 g of sugar, salt and vanilla until light and fluffy. Pour in the oil and beat again. Sift in flour, cocoa powder, xanthan gum and baking powder. Beat until everything is well combined. Drizzle in 1 tablespoon of warm liquid a time and mix. Continue with more liquid until the mixture reaches yogurt like consistency.
In another bowl, combine egg whites, cream of tartar (or vinegar) and cornstarch. Beat until hard peak is formed and add the sugar in 3 rounds. It may take 3-5 minutes depending on your mixer.
Scoop 1/4 of the whipped egg white into the yolk bowl. Stir vigorously to mix well. Then pour the yolk mixture to the egg white bowl. Fold gently to incorporate the whipped egg white thoroughly.
Pour the batter into the prepared baking tray and spread evenly with an offset spatula. Bake at 180C for 10-12 minutes or until the toothpick comes out clean. Don't overbake as the cake breaks more easily when rolling.
Remove the cake from the oven. Dust icing sugar on top of the cake (no need to let it cool), then line a large piece of baking parchment on top with excess on both short ends. Put on your oven gloves and flip the tray upside down onto the bench top. Peel away carefully the baking parchment (the one used for baking in the oven) from the cake. Make pleats (fold a few times) on one short end of the baking parchment on the bottom (the one you put on after baking) up until the edge of the cake. Then start rolling the cake with the parchment in. The pleats serve a role to encourage the roulade shape. Leave the rolled cake on the side to cool for 30 minutes.
During this time, make the filling by beating all ingredients together until it's light and fluffy.
When the cake is completely cooled, unroll the cake and spread the coffee filling on top. Smooth over evenly to the cake roll and start making the swiss roll shape with the help of the bottom parchment paper. When the rolling is done, chill the rolled cake before frosting.
To prepare the frosting, heat the cream on low heat until small bubbles arise from the sides. Put in chopped chocolate, butter, honey and salt so that they melt in the warm cream. When everything is melted, let the mixture cool to room temperature. Whip the cooled chocolate ganache for a couple of minutes before icing. Decorate as desired.
Tasting note: The cake body is light and fluffy with great elasticity. No breakage of the cake roll this time! The coffee filling is lovely. The frosting is of the right consistency and taste. Will use this formula in the future.
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