Bûche De Noël – French Sponge Cake Roll

Cover a baking tray with parchment paper and preheat the oven to 230 °C. Beat the egg yolks with 1 tbsp. of the sugar and the lemon zest until creamy. Whip the egg whites with the remaining sugar until stiff, fold into the egg yolk mixture. Add the flour and fold it in carefully. Spread sponge mixture onto parchment paper and place in oven on middle rack and bake for 10 to 12 min. Sprinkle a kitchen towel with sugar and turn the sponge out onto it. Peel off the parchment paper and cover the sponge cake with a wet dishcloth. Place cooking chocolate in a container, melt in a hot water bath and cool. Cream the butter with the powdered sugar. Fold the chocolate, cocoa and rum into the remaining butter cream. Coat the sponge cake with 2/3 of the cream, roll it up and coat it with the remaining cream.

With a fork, draw fine longitudinal stripes over the roll. Fill the reserved buttercream into a piping bag with a small nozzle and pipe branches and twigs onto the tree trunk.

Form three blossoms from almond kernels in between, place half a cherry in the center of each. Knead marzipan paste with powdered sugar and curcuma powder and roll out. Form little leaves and place them on the branches. Use a sharp kitchen knife to carve a grain into the leaves. Chill.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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