I was excited to make this recipe because it was a tad complicated. I don’t know when, if ever, I’d actually get around to it unless I had extrinsic motivation. I should’ve halved the recipe and made it on a quarter sheet like Mardi did because that’s another issue: it serves 12! My husband said, “Soooo, who’s going to eat all of this?” when he saw it. Thankfully, even though it was the weekend so we couldn’t bring it to work, I pawned it off on a few people. (It still left us eating more than we should have–woe is us!)
I’ll leave the history of this yule log cake to my fellow bakers. You can see what other people did here. Suffice it to say, I knew I’d like this genoise-style cake rolled up with a thin layer of cream cheese and butter mixed with pralines, and then topped with a marshmallow frosting dotted with more pralines!
This recipe was not without its problems for me, and these problems were, of course, of my own making.
The problem was that I over-baked the cake. But, I didn’t know that until after I took it out of the fridge and unrolled it for the filling.
As you can see above, at first all seemed fine. It looks darker in the photo than it really was and I was proud of myself that I got it out of the pan without it falling on the floor. I was reminded of that Julie Child quote about having “the courage of [my] convictions” as I was flipping the cake onto the counter.
I rolled it up, concerned all the while about breakage, and tucked it into the fridge. During unrolling, the thing ended up in pieces all over the place. The photo above was after my reconstruction work.
I decided to carry on because a) I didn’t have time to start over again and b) Dorie did say that the tasty
spackle filling would hold cracks together.
And it worked! It was a bit dodgy trying to roll it back up again with the breaks, but who cares? It worked!
I love that the marshmallow frosting also hides a multitude of sins!
After cutting a few more slices, the filling was much more visible than it is in my photo above.
What I love about the Bûche is not just how yummy it was; I really love that you’d never know what trouble I had based on the finished product. I also learned some new techniques–I’ve never made genoise cake or marshmallow frosting before–and I learned some great lessons, like how genoise cake cannot and should not be over-baked ever or it will be sad during the rolling phase. If I’d had more time, I’d have tried it again just to prove I can do it the “right” way. Thank goodness for our waistlines that I don’t! HA!
Merry Christmas to all who celebrate!