Buche de Noel with Sour Cherry Spread Filling

Buche de Noel with Sour Cherry Spread Filling


For the Cake
6 large eggs, yolks and whites separated
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
¾ cup white sugar, divided
Pinch of salt

For the Filling
2 tsp gelatin (optional)
2 tbsp water (optional – goes with gelatin)
1 ¼ cup heavy cream
¼ cup powdered sugar
1 tsp pure vanilla extract
Pinch of salt
1/3 cup Divina Sour Cherry Spread
1 – 2 tbsp water

For the Frosting
½ cup butter (1 stick) room temperature
1 ½ cups powdered sugar
5 tbsp unsweetened cocoa powder
1 tsp pure vanilla extract
2-4 tbsp heavy cream

Garnish:  Cranberries, Rosemary, Powdered Sugar, Chocolate Shavings


To make the cake:

1.Preheat your oven to 350 and line a 15x10 pan with parchment paper. 
2. In a medium bowl stir together flour, cocoa powder and salt.
Note: If you have two mixing bowls, that is the easiest way to make this, but if not, make the egg whites first, then wash the bowl well, and do the yolks. Don’t do the yolks first – if you leave any fat in the bowl after mixing the yolks, it will keep the whites from whipping up correctly.
3. Using a stand mixer, beat the eggs whites on medium high speed until they’re foamy and completely opaque. Add ¼ cup of sugar, a little bit at a time and continue beating on medium high speed until stiff peaks form. Set aside while you work on the egg yolks.
4. Beat the yolks on medium high until thick – about 3 minutes. Add ½ cup of sugar a bit at a time until the yolks are fluffy and pale yellow. At this time, add the cocoa powder mixture in two batches, stirring after each addition.
5. Gently fold the egg whites into the egg yolks, until JUST combined.  It’s okay if there are still some streaks of egg whites. It’s more important to keep as much air in the batter as possible.
6. Spray the parchment paper lined pan liberally with non-stick spray and pour the batter into the pan.
7. Use an offset spatula or a knife to spread the batter into an even layer. Bake for 12-14 minutes, checking after 12. You want the top of the cake to spring back when lightly pressed with a fingertip.  Let the cake cool in the pan for 5 minutes.
8. Lay out a clean kitchen towel and dust it with powdered sugar in a thin layer all over the towel. Once the cake has cooled for 5 minutes, invert the cake onto the powdered sugar lined towel. Peel the parchment paper off of the bottom of the cake.
9. Starting with the short end, roll the cake into a log, and let it cool completely, at least 2 hours.

To Make the Filling:

Note:  Gelatin is optional here, but it helps keep the whipped filling stable so your cake can last longer.  There’s no flavor to it.

1. If using gelatin place 2 tablespoons of water in a shallow bowl and sprinkle the gelatin over the water. Let sit for 5-10 minutes. After it sits, microwave it for 10 seconds until the gelatin is liquid. (There might still be some solid gelatin on top – this is fine – you’ll strain it out later)
2. Using a stand mixer, beat together heavy cream, powdered sugar, vanilla and salt until medium peaks form. If you’re using the gelatin, pour it into the whipped cream through a fine mesh sieve while the mixer is running and continue whipping until stiff peaks form.
3. In a small bowl, heat the Divina Sour Cherry Spread in the microwave for 15-30 seconds and then 1 tablespoon of water. You want the spread to be thick, but pourable. If it needs more water, add a little more, and microwave for 5 more seconds.
4. Gently fold the Sour Cherry Spread into the whipped cream and store in the fridge until ready to use.

To Make the Frosting:

1. In the bowl of a stand mixer beat butter until smooth. Add the powdered sugar and cocoa powder and beat on medium high speed for two minutes. Add the vanilla and heavy cream – start with 2 tablespoons and add more if you think it needs it. Beat frosting for another 4-5 minutes on medium high until very light and fluffy.

To make Sugared Cranberries:

1. Get your hands wet, and then rub several cranberries between them. Drop the wet cranberries into a bowl of sugar and toss. Set the sugared cranberries aside to dry for 10-15 minutes.

Putting it All Together:

1. When the cake is fully cool, carefully unroll it from the towel. Using a knife or offset spatula, spread the whipped cream filling over the cake from edge to edge. Roll the cake back into a log using the towel to help create a tight roll, and make sure the seam side of the cake is on the bottom. Chill for at least one hour.
2. Cut a small portion of the cake off of one end and place it on the side so that it looks like a log. Frost the cake evenly all over with the chocolate buttercream, leaving the ends of the cake unfrosted so you can see the filling swirl. You can either use a fork or a toothpick to draw lines in the frosting, or you can mimic bark through the application of the frosting.
3. Top the cake with some of the sugared cranberries and some rosemary sprigs to mimic mistletoe, or dust with powdered sugar and chocolate shavings.