current country:lb
    [country] => us
    [city] => Ashburn

Buche De Noel (Yule Log) with Apricot Jam Filling

  • Course: Desserts
  • Skill Level: Advanced
Buche De Noel (Yule Log) with Apricot Jam Filling
  • Servings : 10
  • Prep Time : 40m
  • Cook Time : 15m
Traditional Christmas dessert with a delicious jam center.


  • Sponge:
  • 1 Cup sugar
  • 5 Eggs, separated
  • 1 Tsp vanilla extract
  • 1 Cup flour, sifted
  • ½ Tsp baking powder
  • Dash of salt

  • Filling:
  • 1 Jar Al Wadi AL Akhdar apricot jam
  • Chocolate butter cream
  • 3 Tbsp Al Wadi AL Akhdar butter
  • 1 Cup full fat milk
  • 3 Tbsp icing sugar
  • 100g Dark chocolate, roughly chopped

Step 1

To prepare the sponge: Preheat oven to 185ºC. Line a baking tray (30x40cm) with parchment paper.

Step 2

In a large bowl, using a hand mixer or a stand mixer, beat egg yolks, adding sugar gradually, until light and fluffy. Beat in vanilla.

Step 3

Sift flour, baking powder, and salt in a large bowl and add in batches to the mixture while beating. Mix well, making sure to scrape down the bowl with a spatula.

Step 4

Whip the egg whites on high speed until they stiff. Using a spatula, gently fold the stiff egg whites into the batter.

Step 5

Pour the cake batter onto the prepared tray, spreading out in a thin layer (1/2cm). Bake for about 10 to 12 minutes.

Step 6

Remove from the oven and transfer the sponge along with the parchment paper to the work surface sprinkled lightly with icing sugar. Trim the edges neatly, if crisp and roll up tightly, with the paper, like a small cigar. Refrigerate.

Step 7

To prepare the chocolate ganache: In a saucepan, over a medium-low flame, mix butter, milk and sugar. Add chocolate and simmer for about 1 minute. Remove from heat and keep stirring until well combined and spreadable. If the consistency is too thin, refrigerate for about an hour and if it’s too firm to spread, reheat in a bowl over a pan of simmering water until it starts to melt, then remove from heat and whisk until smooth.

Step 8

To roll the log: Gently roll out the sponge peeling the baking parchment paper. Using a spatula, spread the jam on the sponge and roll back, this time without the paper, into a log. Cover the log with the chocolate cream. Drag the fork through the surface of the cream to create a wood-like texture.

Step 9

Sprinkle with icing sugar or decorate to your liking.

Please follow and like us:
Average member rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe


Recipe Type : Share :
Follow by Email
Back To All Recipes

Leave a Reply
Your Email address will not be published. Required fields are marked*
All comments are moderated. Off-topic comments, personal attacks and comments intended to induce an angry response will not be posted.