Busche De Noel

By Mcnite

Ok so this was a favorite at our Christmas party each year. I would make two rolls and then cut one on an angle and use the cut pieces to put along side the whole log and make it look like a tree branch. So this recipe is for one log, to make two you would double the cake and filling recipe.
For the filling, prepare and keep in fridge while baking the roll.
Mix cream, cocoa, confectioner's sugar and coffee-flavor liqueur in bowl with a mixer at medium speed until stiff peaks form. Set aside in fridge.
For the butter cream frosting prepare and set aside until needed.
For the cake, in a small bowl stir together flour, cocoa powder and baking powder; set aside. In a small mixer bowl, beat egg yolks 5 minutes or until thick and lemon colored. Gradually add 1/2 cup sugar beating until light. Stir in vanilla. In a large mixer bowl, beat egg whites until soft peaks for (tips curl); gradually add 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture unto whites. Fold flour mixture into egg mixture. I use Crisco and grease the bottom of the pan, then I put a piece of wax paper in it and then grease and flour that. Then I spread the mixture into that in a 15 by 10 by 1 inch baking pan/cookie sheet. Bake in a 375 degree oven 12 to 13 minutes or until done. How do you tell if it's done? the edges start looking dry and there is no wetness in the center visible but not burned to a crisp. Prepare a towel that is a little bigger than the cookie sheet but spreading out on counter and dusting it with baking cocoa through a strainer. I kind of hold the edge of the pan and shake a little and make sure it's not jiggly in the center. Once done immediately turn out the cake onto the prepared towel, carefully peel off the wax paper. Roll up for the narrow side and set in fridge to cool or outside if the weather if cold but don't leave too long. Once cool, unroll carefully and yes it will crack on you so......just try to carefully unroll it and then reverse roll it and use the towel rolled up to kind of support it. Anyway, it will crack and you will kind of glue it together with the mocha filling and then later with the frosting.

Ingredients

• For the cake
• ½ cup flour
• 3 Tblspoons unsweetened cocoa
• 1 tsp baking powder
• 4 egg yolks
• ½ cup sugar
• 1 tsp vanilla
• 4 egg whites
• ½ cup sugar
• Powdered sugar
• For the filling
• 1 and 1/2 Cups heavy cream
• 1/2 Cup cocoa
• 1/4 Cup confectioners sugar
• 2 tablespoon Kahlua liquer
• For the frosting
• 1/2 Cup butter softened a little
• 2 Cups confectioners sugar
• 2 teaspoons milk
• 1 teaspoon vanilla

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

For the Cake: In a small bowl, mix together flour, cocoa powder, and baking powder. Set aside.
In small mixer bowl, beat egg yolks 5 minutes until thick and lemon colored. Gradually add ½ cup sugar beating until light. Stir in vanilla.
In large mixer bowl beat egg whites until soft peaks form (tips curl) gradually add ½ cup sugar beating until stiff peaks form (tips stand straight). Fold yolk mixture into whites. Fold flour mixture into egg mixture. Spread in a greased and floured 15 X 10 X 1inch pan. For this I use wax paper. I grease the pan, put in wax paper and push it to stick to the pan then grease and flour on the wax paper. Bake in 375 oven 12 to 13 minutes or until done. Immediately turn out onto a towel sprinkled with powdered sugar or cocoa powder. Remove wax paper. Roll up starting at the narrow end. Cool completely and then unwrap and spread with filling. This is NEVER easy and WILL break and crack, but the filling will help it to hold together. Brittany used to help me unroll is and remove the towel rolling it the opposite way to try to minimize breaking. Once the towel is out, spread some filling and begin rolling back again a little at a time, adding filling as you go. Once filled and all rolled up refrigerate.
For the Filling:
In medium bowl mix 1,5 cups cream, 1/2 cup cocoa, 1/4 cup confectioners sugar, 2 tbls kahlua- beat with mixer until stiff peaks like thick whipped cream
For the Frosting:
Beat butter in a bowl until fluffy, add 2 cups confectioners sugar, 2 tsp milk and 1 tsp vanilla, beat until smooth.

Step 2

Ok so this was a favorite at our Christmas party each year. I would make two rolls and then cut one on an angle and use the cut pieces to put along side the whole log and make it look like a tree branch. So this recipe is for one log, to make two you would double the cake and filling recipe.
For the filling, prepare and keep in fridge while baking the roll.
Mix cream, cocoa, confectioner's sugar and coffee-flavor liqueur in bowl with a mixer at medium speed until stiff peaks form. Set aside in fridge.
For the butter cream frosting prepare and set aside until needed.
For the cake, in a small bowl stir together flour, cocoa powder and baking powder; set aside. In a small mixer bowl, beat egg yolks 5 minutes or until thick and lemon colored. Gradually add 1/2 cup sugar beating until light. Stir in vanilla. In a large mixer bowl, beat egg whites until soft peaks for (tips curl); gradually add 1/2 cup sugar, beating until stiff peaks form (tips stand straight). Fold yolk mixture unto whites. Fold flour mixture into egg mixture. I use Crisco and grease the bottom of the pan, then I put a piece of wax paper in it and then grease and flour that. Then I spread the mixture into that in a 15 by 10 by 1 inch baking pan/cookie sheet. Bake in a 375 degree oven 12 to 13 minutes or until done. How do you tell if it's done? the edges start looking dry and there is no wetness in the center visible but not burned to a crisp. Prepare a towel that is a little bigger than the cookie sheet but spreading out on counter and dusting it with baking cocoa through a strainer. I kind of hold the edge of the pan and shake a little and make sure it's not jiggly in the center. Once done immediately turn out the cake onto the prepared towel, carefully peel off the wax paper. Roll up for the narrow side and set in fridge to cool or outside if the weather if cold but don't leave too long. Once cool, unroll carefully and yes it will crack on you so......just try to carefully unroll it and then reverse roll it and use the towel rolled up to kind of support it. Anyway, it will crack and you will kind of glue it together with the mocha filling and then later with the frosting.

Step 3

I put it in the fridge after filling with the mocha filling to cool it and help hold it's shape for an hour or so. Then spread the frosting over all of it, use a fork to lightly scrape lines along it to look like tree bark and then refreigerate again. dist lightly with some confectioners sugar.