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Maple Bûche de Noël (Yule Log Cake)

SERVINGS
8
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Maple B?che De No?l
Disney
SERVINGS
8
RATE THIS RECIPE
(0)

Ingredients

Maple Mousse
  • 2 large egg yolks
  • 2 tablespoons sugar
  • cups heavy whipping cream, divided
  • 2 tablespoons maple-flavored Canadian whisky
  • 1/2 cup chopped white chocolate
  • Cranberry Jam
  • 1 12-ounce bag cranberries
  • 1 cup granulated sugar
  • 1/2 cup water
  • Gingerbread Chiffon
  • 5 large eggs, separated
  • 1/2 cup molasses
  • 1/2 cup dark brown sugar
  • 2 tablespoons freshly grated ginger
  • 3/4 cup cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 cup plus 2 tablespoons sugar
  • Maple Meringue
  • 1/4 cup maple syrup
  • 1 large egg white
  • teaspoons sugar
  • Topping
  • 1 10-ounce bag bag dark melting chocolate
  • 1/4 cup holiday sprinkles
  • Chef notes

    The traditional holiday Bûche De Noël becomes even more festive at Taste of EPCOT International Festival of the Holidays. Gingerbread chiffon cake gets rolled up with sweet maple mouse and tart cranberry jam, then finished with a rich chocolate coating. The stunning spiral and seasonal flavors make this a must-try dessert!

    Technique tip: Always use caution when handling sharp objects and hot contents. Please supervise children who are helping or nearby. This recipe has been converted from a larger quantity in the restaurant kitchens. The flavor profile may vary from the restaurant's version.

    Preparation

    For the maple mousse:

    1.

    Whip egg yolks in the bowl of electric mixer fitted with paddle attachment until pale. Reduce speed to low and gradually add sugar.

    2.

    Heat 1/2 cup of heavy cream in small saucepan until hot but not boiling. While mixer is running on low speed, slowly pour half of warm cream into eggs.

    3.

    Pour warm egg and cream mixture into saucepan with remaining half of cream. Cook over low heat, stirring constantly, for 5 minutes, until mixture thickens. Do not boil.

    4.

    Stir in maple whisky and remove from heat. Stir in white chocolate. Pour into medium bowl, cover and refrigerate for at least 4 hours.

    5.

    Whip remaining 3/4 cups heavy cream in bowl of mixer fitted with whisk attachment until stiff peaks form. Gently fold into cooled maple mixture.

    6.

    Cover and refrigerate until ready to use.

    For the cranberry jam:

    Combine cranberries, sugar and water in medium saucepan. Cook over medium-high heat until boiling, then reduce heat to simmer.

    Cook until cranberries begin to pop, then stir, pressing cranberries against the side of the pan with a wooden spoon or heat-proof spatula to break. Continue stirring for 10 minutes, until jam-like in consistency. Refrigerate until ready to serve.

    For the gingerbread chiffon:

    1.

    Preheat oven to 325 F and line 12- by 17-inch baking sheet with parchment paper. Set aside.

    2.

    Beat egg yolks in bowl of electric mixer fitted with paddle attachment for 2 minutes, until pale. Add molasses, brown sugar and fresh ginger. Beat on medium speed until combined.

    3.

    Whisk cake flour, baking powder, ground ginger, allspice and salt in a medium bowl. Add to egg and brown sugar mixture and beat until incorporated. Set aside.

    4.

    Place egg whites in clean bowl of electric mixer fitted with whisk attachment. Whip on high speed until soft peaks form. Slowly add sugar and beat until egg whites are firm and glossy.

    5.

    Fold egg whites into reserved flour mixture until no streaks remain. Spread into prepared baking pan.

    6.

    Bake for 15-17 minutes, until lightly browned and firm to the touch on top. Cool in pan on wire rack for 10 minutes. Run the blade of a sharp knife along the edges of pan. Cover cake with clean kitchen towel and a large cutting board. Carefully invert cake pan onto cutting board and remove parchment paper.

    7.

    Cover loosely with kitchen towel and let the cake cool completely.

    For maple meringue:

    1.

    Heat maple syrup in small saucepan over medium heat until it reaches a temperature of 238 F.

    2.

    While maple syrup is heating, place egg white in bowl of electric mixer fitted with whisk attachment. Whip on medium-high speed. Sprinkle sugar on egg whites and beat to soft peaks.

    3.

    Reduce mixer speed to medium and slowly add maple syrup. Increase speed to medium high and beat for 2 to 4 minutes, until meringue is thick and glossy. Set aside.

    For the yule log:

    1.

    Spread cranberry jam evenly on top of cooled gingerbread chiffon. Leaving 1/2-inch border around all edges. Spread maple mousse on top of the jam.

    2.

    Roll short end of cake into a log. Wrap tightly with plastic wrap. Refrigerate for 2 hours, until firm.

    3.

    Melt chocolate according to package instructions.

    4.

    Unwrap cake and place on baking sheet lined with wax paper. Cover outside of cake with melted dark chocolate, smoothing with a spatula. Refrigerate for 30 minutes, until chocolate is set.

    5.

    Scrape chocolate with a fork to make tree bark lines.

    6.

    Place maple meringue in a piping bag fitted with a medium round tip. Pipe meringue on top of log and decorate with holiday sprinkles.