Yule Log Butter Cake

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Among the thousand and one shades of French culinary heritage, there exists a cake that embodies the essence of elegance: the bûche au beurre. This French recipe, originating from centuries of royal heritage, unites the exquisite lightness of genoise with the rich sweetness of cream butter. The queens of France enjoyed this delicious dessert during royal feasts a long time ago, but today, it is a must-have for all special occasions that demand a bit of flair and sophistication.

🥘 Ingredients

• 8 eggs
• 80g flour
• 140g cornstarch
• 2 packets baking powder
• 250g powdered sugar
• 800g butter cream
• 1 pinch of salt
• 2 glass teaspoons of syrup
• Decorations
• Candied fruits

👨‍🍳 Instructions

1. Whisk egg whites with a pinch of salt until stiff peaks form.
2. Place the egg whites in a bowl and whisk until they become firm, forming peaks at the tips of the beaters. Add a pinch of salt at the end.
3. Beat egg yolks and powdered sugar until mixture whitens, incorporate flour, cornstarch, and baking powder, then incorporate egg whites.
4. In another bowl, beat egg yolks with powdered sugar until it whitens and doubles in volume. Add then flour, cornstarch, and baking powder, and gently fold in the egg whites in three batches using a wooden spatula.
5. Spread a buttered baking paper on a rectangular baking sheet and pour the mixture onto it.
6. Butter a rectangular cake pan and line it entirely with buttered baking paper, then spread the mixture evenly over the pan using a soup spoon.
7. Bake in a preheated oven for 15 minutes.
8. Preheat the oven to 180°C (thermostat 6) and bake the bûche au beurre for 15 minutes or until the cake is golden on all sides.
9. Remove from the oven and let cool, brush the surface with syrup.
10. At the end of baking, remove it from the oven and let it cool completely. To add a sweet note to your bûche au beurre, moisten the surface with syrup (maple syrup, glucose syrup, or sugar syrup) using a brush.
11. Coat the cake with cream and roll it delicately to obtain a long genoise.
12. Once cooled, coat it with butter cream using a soup spoon. Roll it slowly to form a cylindrical genoise shape.
13. Cover the cake with the remaining cream, smooth with a spatula, and draw lines with a fork, decorate with candied fruits of your choice (raspberries, strawberries, etc.).
14. Finally, cover it completely with butter cream using a soup spoon to obtain a smooth and uniform appearance. Draw lines on top with a fork, then decorate your bûche au beurre with candied fruits of your choice (strawberries, raspberries, etc.).

🏷 Tags: Entree Yule-log cake Eggs Flour Cornstarch Yeast Sugar Butter cream