Buche De Noel

15 ingredients
1 steps

Ingredients

  • FOR THE CAKE:
  • 1/2 cups All-purpose Flour
  • 1/8 teaspoons Ground Nutmeg
  • 1 pinch Salt
  • 6 whole Egg Whites
  • 1/4 teaspoons Cream Of Tartar
  • 1/3 cups Granulated Sugar, Plus Additional 1/4 Cup
  • 4 whole Egg Yolks
  • 1/2 teaspoons Almond Extract
  • FOR THE FILLING/FROSTING:
  • 1/3 cups Confectioners Sugar
  • 1 cup Milk
  • 1 cup Heavy Cream
  • 1 box White Chocolate Instant Pudding Mix (1 Ounce Box)
  • 1 teaspoon Cocoa Powder, For Dusting (optional)

Directions

  1. 1
    ["Preheat oven to 375 degrees F. Coat a 15x10x1 inch baking pan with nonstick spray. Line with waxed paper. Coat paper with nonstick spray as well.", "For the cake:", "Sift flour, nutmeg, and salt into a small bowl.", "Beat egg whites and cream of tartar in a large bowl until frothy. Gradually beat in 1/4 cup granulated sugar; beat until stiff peaks form. Set aside.", "With mixer on high, beat yolks in a separate bowl with 1/3 cup sugar until thick and lemon-colored; approximately 5 minutes. Beat in almond extract. Fold flour mixture into yolk mixture. Fold yolk mixture into the egg white mixture. Spread evenly into the prepared pan.", "Bake at 375F for 14-15 minutes, until center springs back when gently pressed. When done, remove it from the oven. Sift confectioners' sugar over a clean kitchen towel (may need more than 1/3 cup). Invert cake onto the towel; remove pan and paper from the cake. Starting from long side of the cake, roll cake up inside of the towel. Cool the cake in a roll, seam-side down, on a wire rack.", "Filling/frosting:", "Combine milk, heavy cream, and pudding mix. Beat on high for 2 minutes, until thickened.", "Unroll cake. Spread half of the frosting inside of the cake. Reroll the cake without the towel. Cut ends off of the cake, using parallel diagonal cuts. Reserve ends to use as \"knots\"". Place cake slices

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