In English you might call it a Yule Log, in France it's called a Buche de Noel, but in Italy it's il Tronchetto di Natale. Here is my version I made a few years ago for Christmas. They are really easier than you think to put together... a simple sponge cake (yellow or chocolate--your choice), a filling, some icing and lots of fun with the kids scraping with spoons and forks to you think it looks like a real log in an early winter's forest. The only technical part that needs some attention is learning how to rold the jellyroll cake. (There are many Youtube videos if you need help). In my version, I added holly leaves made from fondant with berries and mushrooms made from marzipan. A dusting of decorative or confectioner's sugar for a light snowfall and you're transported into the Italian Alps. I've included a basic recipe to make your own. If you have kids, by all means include them, especially with the decorating and Lucas' favorite thing... licking the beater... Ingredients Filling
Directions
The slide show below will give you some other great decorating ideas.... --Jerry Finzi
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2 Comments
I could not remember if our family region had a traditional Christmas cake and I love that it is an Italian version of buche de Noel. Thank you for this lovely recipe. I am hosting a small luncheon and I am using all our family recipes for the menu, but wanted a traditional Christmas cake from the Abruzzi. Do you think I could make it ahead without the chocolate frosting and freeze it?Then on the day of the luncheon I could defrost it and frost it with the chocolate frosting. Possible or does whipped cream filling not freeze well?
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Jerry F..
11/30/2018 02:56:36 pm
I think freezing the cake itself would work. Then do the icing and decorating after defrosting. Great idea. I'm not sure about the whipped cream... butter cream freezes better, I think.
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