Cooking segment: Preparing Bûche de Noël a traditional Christmas cake | Breakfast Daily

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

dark chocolate

🥗Healthier: cocoa powder + coconut oil

💰Cheaper: milk chocolate

Cocoa powder + coconut oil can mimic dark chocolate in flavor.

chestnuts

🥗Healthier: walnuts

💰Cheaper: pecans

Walnuts provide a similar texture with less cost.

marzipan

🥗Healthier: fondant

💰Cheaper: modeling chocolate

Fondant is easier to work with and less expensive.

Bake the chocolate sponge cake in a slab form until done.

Leave the sponge cake to cool.

Whip the whipping cream and add vanilla extract to it.

Spread the whipped cream filling on the cooled sponge cake.

Start rolling the cake from the bottom to form a log shape.

Leave the rolled cake to rest in the fridge for about 13 minutes to set its shape.

Prepare the chocolate frosting using butter, cocoa powder, icing sugar, and salt.

Take some of the frosting and cover the rolled cake with it, ensuring it looks like a log and is not too smooth.

Leave the frosted cake in the fridge to dry.

Once dried, cut the cake into a log form for presentation.

Garnish the cake with fresh cranberries and edible flowers, or rosemary for a Christmas tree effect.

Dust the cake with icing sugar to resemble snow.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens