How to Make Buche de Noel

Beat the whole eggs with the vanilla for about 4 minutes. Gradually add the fine powdered sugar over the eggs while continuing to beat.

Add the sifted flour with the baking powder and continue to beat. When the batter is homogeneous pour it into a pan lined with parchment paper.

Bake the cake in the preheated oven for about 10 minutes only. If the pan is thin, place it on the middle rack of the oven and on a baking tray rather than directly on the rack so the cake does not burn on the bottom before it is cooked.

When the cake is done, remove it from the oven and place it on a slightly damp towel and roll it up like a roulade very carefully. When it cools, refrigerate it and prepare the cream to fill and decorate it later.

Lotus cream preparation:

Put the liquid whipping cream in an electric mixer on high speed; after a few minutes add the Lotus spread. Then add the peanut butter and continue beating. When the cream thickens, also add the Nutella and finally add the sweetened condensed milk in the amount that suits you for taste and for the desired cream consistency.

Take the Buche de Noel roll out of the refrigerator and very slowly and carefully unroll it; spread a little of the cream inside the log and re-roll it. You can bake more than one roll and cut them to decorate the log from more sides as shown in the accompanying photos. Spread the cream on the outside of the log and decorate it with pieces of chocolate.

You can decorate the Buche de Noel with any small ornaments or any decorations you like that are suitable for the Christmas season.

For other Buche de Noel recipes on our site click the recipe: Buche de Noel with buttercream