Maple Walnut Bûche De Noël
Serves: 6
Destiney Bartoletti
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.25 cups
Walnut (4 1/2 oz, toasted and cooled)1 tsp
Salt1 tsp
Cinnamon1.5 tbsps
Whiskey (canadian)1 tsp
VanillaDirections:
1
Put oven rack in middle position and preheat oven to 350°F
2
Butter a 15- by 10- by 1-inch baking pan and line bottom with wax paper or parchment
3
Butter paper and dust with flour, knocking out excess
4
Pulse walnuts, flour, salt, cinnamon, and 2 tablespoons sugar in a food processor until nuts are finely chopped
5
Beat together yolks, whiskey, vanilla, and 1/3 cup sugar in a large bowl with an electric mixer at high speed until thick and pale and forms a ribbon that takes 2 seconds to dissolve when beaters are lifted, 5 to 8 minutes in a standing mixer or 8 to 12 minutes with a handheld
6
Fold in nut mixture in 4 batches
7
Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they just hold soft peaks
8
Add remaining 2 tablespoons sugar 1/2 tablespoon at a time, beating, and continue to beat until whites just hold stiff peaks
9
Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly
10
Stir 1/2 cup batter into butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly
11
Spread batter evenly in baking pan and rap once on counter to help eliminate air bubbles
12
Bake cake until firm to the touch, pale golden, and beginning to pull away from sides of pan, 12 to 16 minutes
13
Cool cake in pan on a rack 15 minutes, then loosen sides with a knife
14
Put a sheet of foil over cake and invert rack over foil, then flip cake onto rack and remove wax paper
15
Cool completely
16
Slide cake (on foil) off rack
17
Spread 1 1/4 cups buttercream evenly over cake and sprinkle with chopped brittle
18
Using foil as an aid, roll up cake, jelly-roll style, beginning with a short end
19
Carefully transfer cake with a long metal spatula to a platter and remove foil
20
Frost cake with about 1 1/2 cups buttercream, then chill cake until frosting is firm, about 30 minutes
21
(If you plan to finish assembling cake within 1 hour, keep remaining 1/4 cup buttercream at room temperature
22
If not, chill remaining buttercream, covered
23
) Cut a thin slice from one end of log (to make end even), then, starting about a 1/2 inch in from cut edge, cut a diagonal piece from same end of cake
24
Arrange piece on side of cake to resemble a cut branch, using a bit of remaining buttercream to glue piece to "log" and cover seam
25
Arrange shards of walnut brittle decoratively on cake
26
Put oven rack in middle position and preheat oven to 350°F
27
Butter a 15- by 10- by 1-inch baking pan and line bottom with wax paper or parchment
28
Butter paper and dust with flour, knocking out excess
29
Pulse walnuts, flour, salt, cinnamon, and 2 tablespoons sugar in a food processor until nuts are finely chopped
30
Beat together yolks, whiskey, vanilla, and 1/3 cup sugar in a large bowl with an electric mixer at high speed until thick and pale and forms a ribbon that takes 2 seconds to dissolve when beaters are lifted, 5 to 8 minutes in a standing mixer or 8 to 12 minutes with a handheld
31
Fold in nut mixture in 4 batches
32
Beat whites with a pinch of salt in another bowl with cleaned beaters at medium speed until they just hold soft peaks
33
Add remaining 2 tablespoons sugar 1/2 tablespoon at a time, beating, and continue to beat until whites just hold stiff peaks
34
Fold one fourth of whites into yolk mixture to lighten, then fold in remaining whites gently but thoroughly
35
Stir 1/2 cup batter into butter in a small bowl until combined, then fold butter mixture into batter gently but thoroughly
36
Spread batter evenly in baking pan and rap once on counter to help eliminate air bubbles
37
Bake cake until firm to the touch, pale golden, and beginning to pull away from sides of pan, 12 to 16 minutes
38
Cool cake in pan on a rack 15 minutes, then loosen sides with a knife
39
Put a sheet of foil over cake and invert rack over foil, then flip cake onto rack and remove wax paper
40
Cool completely
41
Slide cake (on foil) off rack
42
Spread 1 1/4 cups buttercream evenly over cake and sprinkle with chopped brittle
43
Using foil as an aid, roll up cake, jelly-roll style, beginning with a short end
44
Carefully transfer cake with a long metal spatula to a platter and remove foil
45
Frost cake with about 1 1/2 cups buttercream, then chill cake until frosting is firm, about 30 minutes
46
(If you plan to finish assembling cake within 1 hour, keep remaining 1/4 cup buttercream at room temperature
47
If not, chill remaining buttercream, covered
48
) Cut a thin slice from one end of log (to make end even), then, starting about a 1/2 inch in from cut edge, cut a diagonal piece from same end of cake
49
Arrange piece on side of cake to resemble a cut branch, using a bit of remaining buttercream to glue piece to "log" and cover seam
50
Arrange shards of walnut brittle decoratively on cake