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 A traditional Yule log made withchocolate filled withraspberry jam | |
| Alternative names | Bûche de Noël |
|---|---|
| Course | Dessert |
| Region or state | Francophone countries, especiallyFrance |
| Serving temperature | Cold |
| Main ingredients | Genoise or othersponge cake,chocolatebuttercream, or othericing |
AYule log orbûche de Noël (French pronunciation:[byʃdənɔɛl]ⓘ) is a traditionalChristmas cake, often served as a dessert, especially in France, Belgium, Luxembourg, Switzerland, Vietnam,[1] andQuebec, Canada.
Variants are also served in the United States, United Kingdom, Cambodia, Scandinavia, Portugal, Spain, and Japan.
Made ofsponge cake, to resemble a miniature actualYule log, it is a form of sweetroulade.
The cake emerged in the 19th century, probably in France, before spreading to other countries.[2] It is traditionally made from agenoise, generally baked in a large, shallowSwiss roll pan,iced, rolled to form a cylinder, and iced again on the outside. The most common combination is basic yellow sponge cake andchocolatebuttercream, though many variations that include chocolate cake,ganache, and icings flavored withespresso orliqueurs exist.
Yule logs are often served with one end cut off and set atop the cake, or protruding from its side to resemble a chopped off branch. Abark-like texture is often produced by dragging a fork through the icing, andpowdered sugar sprinkled to resemblesnow.[3] Othercake decorations may include actual tree branches, freshberries, andmushrooms made ofmeringue ormarzipan.
The namebûche de Noël originally referred to the Yule log itself, and was transferred to the dessert after that custom had fallen out of popular use. References to it asbûche de Noël or, in English, Yule Log, can be found from at least the Edwardian era (for example, F. Vine, Saleable Shop Goods (1898 and later).[4]
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