Here in the United States, cookies are the most popular treat during Christmastime. We were curious about holiday sweets in other countries, so we reached out to several of our international distributors and Wilton Method Instructors to learn more! In this 12-part series, a different country and traditional dessert will be featured each day. Today’s blog and recipe comes from Hanane Liagre of France.
The tradition of the “bûche de Noël” would come from a pagan rite related to the celebration of the winter solstice. On Christmas Eve, the tradition tells that people slowly burn a log in the fireplace for 3 days or more which was an opportunity to bring together all the inhabitants of the house around the fireplace. A burning log guaranteed a good harvest for the coming year. The log was blessed with a branch of boxwood and could be decorated with leaves and ribbons. The ashes were then preserved in order to protect the house from lightning and cure certain disease. A pastry chef therefore created a Christmas cake in 1945, with a cream-based butter, to adorn every Christmas table and preserve the tradition of the log.
Black forest cake is one of my favorite cakes, I really like the combination of Cocoa-Chantilly cream. Today, I am showing you my “rolled biscuit” version, an easy recipe that you can make for Christmas time.
1 cup sugar
1 cup flour
1/2 cup almond flour
3 tablespoons cocoa powder
6 3/4 ounces full cream (cold)
1 cup mascarpone
1/4 cup sugar
Black cherry jam or red berry jam
To prepare the cream, you need to whip the full cream to make a Chantilly. Chantilly is vanila flavored sweetened whipped cream. While adding the sugar slowly, incorporate the mascarpone and keep whipping to obtain a firm cream.
Then beat the egg whites with the sugar, carefully add the eggs then flour, the almond flour and finally the cocoa powder. The mixture needs to be well fluffy (spongy).
Pour the mixture on a silicone baking mat or on a baking sheet and smooth the mixture on the whole mat to make a flat surface.
Put in the oven (preheated at 170°C/340°F) for no more than 12 minutes. When taking out of the oven, unmold gently and roll the biscuit into a dish towel, this will help give it the right shape. Let the biscuit cool down completely.
Unroll the biscuit and remove the dish towel. Spread a level of black cherry or red berry jam and a level of chantilly cream, then roll it again.
Spread the rest of the cream on the rolled biscuit and for decorating, I have used a piping bag with a Wilton 1M tip.
Decorate the way you want and place the cake in the fridge for a couple of hours. It is preferable to prepare it the day before.