Bûche de Nöel

This cake is a traditional part of the French Christmas menu. Büche means firewood log, and the cake is often decorated to look like it came right out of the forrest. .

There are many variants of the Bûche de Nöel, mine is with nougat-chocolate filling and almonds, with a chocolate coating. It´s decorated with sweet small meringue mushrooms.


For 8-10 pers


Cake base:

-200 g. sugar

-6 eegs

-60 g. butter

-200 g. flour

-Zest from 1 organic lemon

Nougat-chocolate cream:

-300 g. nougat

-200 g. dark chokolate

-3 dl. whipping cream

-250 g. almond slivers

Chocolate coating:

-225 g. dark chocolate

-2 dl. whipping cream

-3 tbsp. glucose syrup

Meringue mushrooms

-3 egg whites

-1 dl. sugar

-1 ½ dl. icing sugar


Preparation approx. 2 1/2 hours

Baking time cake base: 11-12 min

Baking time Meringue: 45 min


Start by baking the cake base. Turn the oven on at 180 degrees hot air. Beat eggs and sugar together, on high speed for about 10 min. Melt the butter in a pan and let it cool slightly. Pour the flour into the dough while gently stirring, and then the melted butter and the grated lemon zest.

FDivide the dough on 2 baking sheets with baking paper, make as smooth and square as possible.

Bake the cake base in the oven for approx. 11-12 min. Keep an eye on both baking sheets to make sure that they both get a nice light and golden color.

When the cake base are baked, bake the almond slivers in the oven for approx. 15 min until they turn light brown.

Make nougat-chocolate cream: Melt the nougat and the chopped chocolate over a water bath. In a saucepan, heat the cream. Mix the hot cream into the melted nougat-chocolate mixture and stir well to a homogeneous mass. Allow the cream to cool at room temperature.

Move one cake base onto a base of clingfilm, this will make the cake easier to roll later.

Once the nougat-chocolate cream has cooled and thickened in consistency, save a few tablespoons that will later be used to assemble the meringue mushrooms..

Spread half of the nougat-chocolate over one cake base. Then distribute half of the almonds on the nougat-chocolate cream. Spread the rest of the nougat-chocolate mixture and the almonds over the other cake base.

Now roll the first cake base with the filling, as tight as possible without breaking the cake base. Now place this roll close to the next cake and now roll this together with the first cake. Wrap the clingfilm tightly around the cake.

Now make the meringue mushrooms: Beat the egg whites until completely stiff, then pour in the sugar a little at a time, continuing to whisk until the mixture is tough. Now sift the icing sugar into the mixture and put the mass in a pastry bag with a straight piping tip.

Now spray small caps heads and stems onto a baking sheet lined with parchment paper. The caps heads are made as small fine tops and the stems a little thin and oblong. Bake them in the oven at 100 degrees approx. 45 min.

Once cooled, gather the head and stem by smearing a little of the nougat-chocolate mixture on top of the stem, and put the two elements together.

Now make the chocolate coating. Roughly chop the chocolate and pour it into a bowl. Heat the cream and glucose syrup until just below boiling point. Now pour the hot cream over the melted chocolate and stir it well together to a smooth mass.

Unpack the rolled cake from the clingfilm and place it on top of a baking sheet. Now spread the chocolate coating over the cake.

Once it has set a little, move the cake onto the dish it is to be served on.

Now the cake can be decorated with the meringue mushrooms and a sprinkled with icing sugar.


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