Raiding the larder of ideas.

What one family eats, plans to eat, dreams of eating. Plus, other food and kitchen-related stuff from the home of steak-and-potatoes, pie and fresh green beans from the garden.

Wednesday, December 25, 2013

Buche de Noël (Yule Log)

Coconut cream filling with added goodness; premium chocolate sponge cake; double-chocolate frosting with bonus. 
And candied cranberries.

Decadence without flour.

What's not to like?

Recipes for the cake elements posted in partes tres. 

In this cake, I used just over 2 cups coconut cream, and added to the whipped coconut cream for filling, in these amounts:

1 Tablespoon finely grated fresh ginger
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon powdered vanilla
1 teaspoon cocoa powder
3 Tablespoons orange liqueur

I topped the cake with a sprinkling of ultrafine granulated sugar for the snow, and tossed in a few candied cranberries...the flavor combination of the orangey chocolatey cake and the sweet-tart berries is amazing!

Update, December 2014: this year, I traded up, for the filling. I went from a simple whipped coconut cream to a white chocolate/coconut cream/orange liqueur mousse. It held its form better in the center of the cake, and ended up with a not-too-sweet, well-balanced finish.

The rest of the process remained the same.

It was still a big hit.

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