Traditional yule log is a famous and heart touching Christmas dessert serves worldwide . The no bake versions of this cake is made with cookies .But today i am going to give you the recipe to make it without oven but with a traditional sponge cake .
This buche de noel without oven is a easy christmas cake to make last minutes .This cake is amazing and you cannot say it is no oven .We bake this cake in frying pan and but it still tastes like normal yule log .
Servings: 3
Preparation time ; 60 minutes
Ingredients
2 large eggs, separated, divided
40 grams granulated sugar, divided
25 milliliters neutarl oil or melted butter
25 milliliters milk
60 grams all-purpose flour
10 grams cocoa powder
Cocoa Cream
200 milliliters heavy cream
1 tablespoon granulated sugar
2 tablespoons cocoa powder
Assembly
5 strawberries, quartered
Powdered sugar, for dusting
Preparation
In a medium bowl, beat the egg whites with an electric hand mixer on medium speed until soft peaks form. Increase the mixer speed to high, add half of the 20 grams of sugar, and continue to beat until stiff peaks form. Add the remaining sugar, and beat until the whites are shiny and fluffy.
In a separate medium bowl, combine the egg yolks and remaining 20 grams of sugar and beat with an electric hand mixer on medium speed until smooth.
In a small bowl, whisk together the butter or oil and milk. Add to the egg yolk mixture and beat to incorporate.
Sift in the flour and cocoa powder and fold with a rubber spatula to combine.
Add ⅓ of the whipped egg whites to the yolk mixture and gently fold to combine. Add the rest of the egg whites and fold just to incorporate.
Line a large pan with parchment paper. Heat the pan over low heat and pour in the batter. Cover and cook for 7 minutes, until the surface of the cake is dry to the touch.
Make the cocoa cream: In a medium bowl, combine the heavy cream and sugar. Sift in the cocoa powder and beat with an electric hand mixer until soft peaks form.
Lay the cake on a piece of plastic wrap.
Spread the cocoa cream evenly over the cake. Arrange the strawberries in a line at the bottom of the cake and, using the plastic wrap, gently roll into a log. Wrap completely, then chill for 30 minutes.
Unwrap the log. Cut ½ inch off of one end of the cake and 2 inches off of the other side. Place the 2-inch piece on top of one side of the log.
Spread the cocoa cream over the log and draw designs with a fork. Decorate the cake with strawberries and other decorations and dust with powdered sugar.
Enjoy!
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