Ice Cream Yule Log Cake Recipe
This yule log cake recipe provides a spectacular finish to your holiday meals - and it's easy, too.
The traditional buche de Noel recipe – the one that graces every French and Belgian patisserie in December – vies for popularity with the ice cream versions now available in supermarkets. We take the middle road here with our homemade ice cream cake, and give this yule log a modern twist with a rich ice cream filling and a light seven-minute frosting.
To make this ice cream yule log, you'll need three things:
To assemble the yule log:
- Scoop out between one to two cups of ice cream, spread on a plate and allow to soften – but not melt – for a few minutes.
- Carefully unroll the genoise cake on a flat surface.
- Spread the ice cream over the cake, being careful not to break it. (If you crack the cake, don’t worry – you’ll cover it up with frosting.)
- Roll up the cake.
- Layer strips of wax or parchment paper on a serving tray.
- Place cake, seam side down, on the tray.
- Spread frosting over the cake, covering ends as well.
- Using the tines of a fork, mark lines in the frosting to simulate wood grain.
- Sprinkle 1 tsp. cocoa powder over the cake.
Store the yule log in the freezer. Take out of the freezer for a few minutes only before serving, and decorate with frosted berries, mistletoe leaves, plastic reindeer, or meringue mushrooms.
Bon appétit and happy holidays!
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