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Bûche de Noël - Christmas log cake
Bûche de Noël - Christmas log cake
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This is a homemade remake of the traditional French Bûche de Noël. Instead of a big log it's made in small single portions. The fun part is to do the decoration on top of the cake, and sense you have many small logs you can decorate them all different from each other if you like.

Ingredient List for 8 servings:
Button Biscuit
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3 Egg whites
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70 gr Sugar
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2 Egg yellows
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40 gr Starch
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40 gr Flour
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1 teaspoon Icing sugar
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1 jar Jam

Button Chocolate
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200 gr Dark chocolate
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180 gr Butter
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3 Eggs
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30 gr Sugar

Oven temperature:
200 degrees Celsius
Instructions:
Button Biscuit
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Whip the egg whites to a hard foam. Add the sugar.
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Stir the egg yellows and the starch together and add it with the egg whites and the sugar.
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Spread it out on a baking paper using a spatula.
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Powder the icing sugar on top.
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Preheat the oven at 200 degrees Celsius.
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Bake the cake bottom for 10 minutes. Take it out and let it cool down.
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Melt the jam in a casserole and spread it out on a baking paper. Let it cool down completely.
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Spread it over the biscuit.

Button Chocolate
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Melt the chocolate slowly in a water bath. Mix it with the butter.
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Mix the egg whites and the egg yellows to hard foam in two different bowls, and mix it gently in to the batter.
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Spread half of the chocolate mousse evenly on top of the jam.
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Cut the cake in 6 pieces.
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Place one cake on top of another one. Cover with the rest of the chocolate mousse.
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Make nice pattern and decorations on top of the cakes.
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Place them cold until it is time to serve.

A selection of recipes from the same country.
This recipe is from France
These Alsatian Christmas cookies are shaped as mini bretzels and topped with a sweet glazing. The glaze can be made with any taste you prefere. It is common to make these cookies long in advance before Christmas, as early as in November. This has to do with that the cookies are usally placed in a tin box with a baking paper.
A vegetable terrine that fits perfect for a light dinner, or to take with you in the picnic basket a warm summer day. It it easy and fast to make, and taste even better with a green salad on the side. You can use any vegetable you have at home to make a terrine, it's only to use your imagination to come up with the combination of the ingredients.
A different starter to serve to your guests is this asparagus mousse. It doesn't matter if you use white or green ones, the only difference is that green asparagus give a nicer contrast to the mousse, which will also tastes better if you use fresh ones. This recipe is a great idea for the spring.
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